Homemade Ale Recipes

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.

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.

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.