I've never tried an unhopped beer, so will be interesting to hear how this comes out (I think you'd get even more malt sweetness if you replaced the sugar with more malt). Did you use lemon in the brew? I think that may be supplying some of the bittering for this beer as well. Regardless, let us know how it comes out!
I did use some lemon and tangerine, but not much. Here's my notes:
Title: Ginger beer
Brew Method: BIAB
Style Name: Experimental Beer
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.042
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.061
Final Gravity: 1.018
ABV (standard): 5.59%
IBU (tinseth): 0
SRM (morey): 8.01
FERMENTABLES:
5 lb - American Pale Ale (81.6%)
6 oz - German Caramel Wheat (6.1%)
12 oz - Cane Sugar (12.2%)
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Amount: 4 gal
OTHER INGREDIENTS:
4 oz - Lemon juice, bottled, Type: Water Agt, Use: Mash
5 oz - Fresh ginger, Time: 15 min, Type: Spice, Use: Boil
1 tsp - Ground ginger, Time: 15 min, Type: Spice, Use: Boil
1 each - Small tangerine (clementine), chopped, Time: 5 min, Type: Flavor, Use: Boil
YEAST:
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58
Starter: No
Water Notes:
4 gallons of local hard tapwater, acidified and dechlorinated by adding 1/2 cup of bottled lemon juice and the fresh juice of one tangerine. I did not measure the pH.
Recipe Notes:
This is a first attempt. No idea if I got the amount of ginger right.
When juicing the tangerine, save the skin and pulp. Chop it up fine, and add to last 5 minutes of the boil.
Finely grind the fresh ginger, sugar, and dried ginger in a food processor or blender.
Brewing Notes:
Brewed 12/09/2016. I used about 6 ounces of fresh ginger instead of 5, unpeeled. It pretty much liquefied in the food processor with the sugar. After chilling to about 78 degrees, I dumped everything into the carboy, hot break, ginger, tangerine peel, and all, and pitched with one rehydrated packet of T-58. It was bubbling vigorously a few hours later.