Ginger Dinger 2017 Dark Lager

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This beer recipe is featured in the March/April 2017 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

As we head into the fall season, this ginger beer recipe from AHA founder Charlie Papazian is the perfect balance between a refreshing ginger bite and a malty dark lager. Use freshly harvested fall ginger or some you’ve picked up from the store and adjust the spice level to your taste! You can also find the all-grain version of this recipe in Charlie’s article Sweden ’95: Friends of the Wort in Zymurgy magazine.

Ginger Dinger 2017 Dark Lager | Dark Lager


  • For 5 US gallons
    • MALTS
    • 5.75 lb. (2.6 kg) light malt extract syrup OR 4.75 lb. (2.2 kg) light dry malt extract
    • 1 lb. (454 g) crystal malt (10° L)
    • 6 oz. (168 g) chocolate malt
    • 6 oz. (168 g) Belgian Special B malt
    • HOPS
    • 2 oz. (56 g) German Hallertauer hops, 4% a.a. @ 60 min
    • 1 oz. (28 g) Mt. Hood or Santiam hops @ 1 min
    • YEAST
    • German- or Bavarian-type lager yeast (ex. White Labs WLP1983 Charlie's Fist Bump, formerly WLP862 Cry Havoc Lager Yeast)
    • 8 oz. (225 g) freshly grated ginger @ 10 min
    • 0.25 oz. (7 g) freshly crushed coriander seed @ 10 min
    • 1/4 tsp (1 g) powdered Irish moss @ 10 min
    • 3/4 cup (175 mL) corn sugar for priming bottles or 1/3 cup (80 mL) corn sugar for kegging


    • Original Gravity: 1.050
    • Final Gravity: 1.015
    • ABV: 4.8%
    • IBU: 31
    • SRM: 24


    Place crushed grains in 2 gallons (7.6 L) of 155°F (68°C) water and steep for 30 minutes. Then strain out, rinse with 3 quarts (3 L) hot water, and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 L) of liquid to which you will now add malt extract and 60 minute hops. Bring to a boil.

    The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss, grated ginger, and crushed coriander seeds. When 1 minute remains, add the 1-minute hops. After a total wort boil of 60 minutes, turn off the heat and then immerse the covered pot of wort in a cold water bath and let sit for 15–30 minutes or the time it takes to have a couple of homebrews.

    Strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 L) of cold water has been added. If necessary, add additional cold water to achieve a 5.5 gallon (21 L) batch size. Aerate the wort very well.

    Pitch the yeast when temperature of wort is about 70°F (21°C). Once visible signs of fermentation are evident, ferment at temperatures of about 55°F (12.5°C) for about one week or until fermentation shows signs of calm and stopping. Rack from primary to a secondary. If you have the capability, “lager” the beer at temperatures between 35 and 45°F (1.5–7°C) for 3 to 6 weeks.

    Prime with sugar and bottle or keg when complete.