Homemade Ale Recipes
HOMEMADE GINGER ALE
A fun way to make a family favorite. It tastes a little different than the commercial stuff, but it is much better. Above all things, have fun and feel free to experiment! Try adding fruit extract, if you like.
Provided by ILIKEBAKEDZITI
Categories Drinks Recipes
Time P2DT10m
Yield 8
Number Of Ingredients 5
Steps:
- Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 26.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 25 g
HOMEMADE ALE
This seems to be a very simple recipe for making beer. It takes about 4 weeks total until it's ready. Some reviewers (although they have not made 'this' recipe, have offered some very helpful tips and is worth reading). Put here for safe-keeping.
Provided by 2Bleu
Categories Beverages
Time 1h10m
Yield 3 gallons
Number Of Ingredients 5
Steps:
- In a large, non-reactive stock pot, add malt syrup and water. Add hops. Bring to a boil. Reduce heat to a simmer and boil for 1 hour, stirring often.
- Cool then strain the hop mixture through a funnel, into a sterilized 7 gallon fermenting tank NOTE: I don't know what a fermenting tank is, but I would guess a ceramic or glass jug (like a milk jug) with a cork or rubber seal.
- Add the water and yeast. Seal the top with a stopper. Ferment for 1 1/2 weeks.
- Strain the beer. Bottle and age for another 2 to 3 weeks.
GINGER ALE
Provided by Alton Brown
Categories beverage
Time P2DT1h18m
Yield about 2 quarts
Number Of Ingredients 5
Steps:
- Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
- Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
- Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.
HOMEMADE GINGER ALE
similar to a few recipes posted on here but with less sugar and more ginger! this recipe has a very slight amount of alcohol in it. cooking time is the time it takes to ferment. adapted from http://www.foodiewithfamily.com/blog/2009/05/08/papas-homemade-hooch-the-worlds-best-and-easiest-homemade-ginger-ale/
Provided by Allotta
Categories Beverages
Time P2DT10m
Yield 2 liters, 8 serving(s)
Number Of Ingredients 5
Steps:
- Fit the top of a clean, dry, empty 2-liter soda bottle with a funnel. Pour the sugar and yeast into the bottle. Swirl gently to distribute the yeast through the sugar. Leave the funnel in the bottle and set aside.
- Combine the citrus juice and the grated gingerroot in a measuring cup and swirl to mix. Pour through the funnel into the bottle. There may be some ginger and citrus pulp left in the funnel and measuring cup. That is okay! To rinse the additional pulp out of the measuring cup and into the bottle add clean drinking water to the measuring cup and swirl. Pour this through the funnel. That should have cleaned out the measuring cup and the funnel. Remove the funnel and screw the cap on tightly. Shake the bottle vigorously to mix. Remove the cap and fill the bottle to within an inch of the top (that should be just about where the bottle starts to narrow at the neck), cap tightly and invert repeatedly to dissolve sugar. Use your thumb to press in the side of the bottle and take note of how far it gives under the pressure.
- Place bottle in a warm (but not hot) place for about 24-48 hours, or until the bottle is very firm. When the bottle does not yield to firm pressure it is time to refrigerate! Do not leave the bottle out for more than 48 hours as you run the risk of it bursting after that point. Chill completely, preferably overnight, slowly open the bottle, and pour over ice. If you find pulp and small bits of ginger objectionable, strain the soda over your ice.
- Rinse the bottle out with water immediately after pouring your last glass if you plan to reuse it for your next batch otherwise it will be impossible to clean out.
Nutrition Facts : Calories 50.9, Sodium 6.9, Carbohydrate 13.2, Fiber 0.2, Sugar 12.7, Protein 0.1
HOMEMADE GINGER ALE
Provided by Andrea Albin
Categories Non-Alcoholic Ginger Cocktail Party Kid-Friendly Backyard BBQ Summer Engagement Party Simmer Lime Juice Gourmet Drink Small Plates
Yield Makes about 1 1/2 cups syrup (enough for 4 to 6 drinks)
Number Of Ingredients 5
Steps:
- Make syrup:
- Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.
- Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.
- Assemble drinks:
- Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2 teaspoons lime juice per 3/4 cup seltzer, then adjust to taste).
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