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Beer name

Alcoholic Ginger Beer

Beer type

mid-strength

Beer type

Beer description A thirst quenching, traditional bevy with a hint of spice and plenty of bite. A kilo of raw sugar makes it alcoholic or priming sugar in the bottles only for the non-alcoholic variety. Flavour profile
Colour:
Straw
Bitterness:
Low
Body:
Light
Approx. Alcohol Level:
3.5% ABV
Naturally Carbonated:
Natural

Ingredients

  • 980g Coopers Ginger Beer
  • 1kg Raw Sugar
  • Coopers Carbonation Drops 

STEP 1: Mix

Mix the contents of the can and 1 kg of Raw Sugar in a fermenter with 2 litres of hot water.

Add 17 litres of cold water and stir vigorously.

Sprinkle the yeast over the surface and fit the lid.

STEP 2: Brew

Ferment the brew in the range of 21C - 27C.

Ginger Beer brews often take longer than standard brews to finish fermenting.

After 6 days check for Final Gravity (FG). FG is determined when two separate specific gravity readings (using a hydrometer) are the same over two days.

STEP 3: Bottle

Gently fill clean PET bottles to about 3cm from the top.

Bottle the brew using 2 carbonation drops per 740ml-750ml bottle (that is a priming rate of 8g per litre)

Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).

Store the bottles upright in a location out of direct sunlight at or above 18C.

STEP 4: Enjoy!

Store the bottles at or above 18C for at least two weeks to allow secondary fermentation to take place.

After a couple of weeks, place your bottles in the fridge and enjoy!

Expect the alcohol content to be around 3.5% ABV.

You may find that your brew benefits from further conditioning and can be stored for 3 months or more.