I have had a couple commercal beers with ginger...
Not a fan really, but I do love Ginger Ale... Go figure!
Just had one the other day... It was Saranac's GPA (Ginger Pale Ale).
If I was going to make one, I'd probably start with a good pale ale recipe @ about 5.5% ABV.
Use Pilsen or Pale malts and about 5% C10 or C20... Jus to add some sweetness.
Your design should allow for a more fermentable mash if AG, for extract brews, include about a pound of table suger per five gallons in your grain bill.
The reason for this is to allow it to hit a lower FG, thus producing a drier, more crisp beer that provides the perception of a ginger ale, sort of...
I would pick a hop that would compliment the ginger rather than fight with it...
Maybe Hallertau Mittlefrau... An use maybe a 15-20 IBU bittering charge...
Maybe another small flavor or aroma charge, depending on where you want the ginger to appear...
Or just a bittering charge letting the ginger dominate... Depends on how much you like ginger...
I would peel and slice the ginger and add a little to the boil @ T-10
Start with a very small amount as it can get overpowering very fast.
You can taste it at flameout and see if you can guage if it's enough or not.
If you think it needs more, you can sanitize some more and add it during secondary.
Use a clean, neutral yeast that attenuates well... Or a French Saison like Belle from Danstar.
I would carbonate it a little higher than a pale ale, maybe 2.5-2.7 volumes of CO2.
you might also wast to have some Lactose around in case you need to sweeten the flavor at bttling time. Remember, lactose won't ferment so you still need to prime the bottles.
> Try a commercial example if you can before designing this to see if you like it.
Good luck, keep us posted!
