Chili Ginger Beer

[SvenTheBererk]

Hey all im about to start a Chili Ginger Beer.

2 Red Chili's
1 Kilo Ginger root
1 Kilo white sugar
1 Teaspoon Cream Tatar
1 Cinnamon stick
10 Cloves
All boiled together
Maybe use an Ale yeast
And maybe some Dex to Sweeten after racking.

What do you all think any idea's.....D0's and Dont's maybe?
I want this this brew to have some real bite.

[KEG]

dex after racking? it'll keep fermenting - leading to an increased yeast deposit after racking, increased alcohol, and increased perceived dryness.

your only choices for sweetening are really artificial sweeteners, Stevia (which i've never seen in Australia) or lactose. if you want to use table sugar/dextrose, you'll need to refrigerate straight away, and drink them within a couple days of adding the sugar.

[SvenTheBererk]

Ok for some reason i got confused.....so how much Lactose for a 20lt batch?...500gm's? i dont want it too sweet

[KEG]

for me, 500g of lactose is barely noticeable. it does add a sweetness, but it's pretty moderate. it also adds body - which is good, because GB can easily turn out really thin.

[SvenTheBererk]

WOW what a punch in the face!.....This brew taste fantastic sofar.

Recipe ended up like this..
1 kilo Ginger root(sliced thin)
2 red chili's(chopped)
1 kilo Coopers Brewing sugar(Dextrose)
1 crushed cinnamon stick
10 crushed cloves
Ale yeast
20 litters water

S.G. of wort was 1050

I wanted bite.....i got a Flame thrower..im happy with this.
The wort tast like ginger but BURNS

[SvenTheBererk]

I just relised i used Champagne yeast by mistake.....anyway dont matter
How does this look http://sventheberserkbrewing.weebly.com/hot-chili-ginger-beer.html

[SvenTheBererk]

I dropped in at the Narre warren Brew shop to get some Lactose but it was suggested to me to get Powdered Corn Syrup instead as it was cheaper and wont be much different if im just after a thicker mouthfeel....So i got a kilo of that instead.
Whats ur opinions guys and will i need to bulk prime after adding the corn syrup?
I read on the label its 28% fermentable so im thinking i wont need to add any more sugar to carbonate...??

[KEG]

didn't you want to sweeten it a bit?

[pixelboy]

isnt "powdered corn syrup" dextrose?

[SvenTheBererk]

didn't you want to sweeten it a bit?

Yes.

isnt "powdered corn syrup" dextrose?

Not sure i will look it up.

Dextrose
Commonly known as corn sugar and grape sugar. Naturally occurring form of glucose.

And 100% fermentable.

Corn syrup
Made from cornstarch. Mostly glucose. Can have maltose.

I feel like everyones looking at me like im stupid.....i wanted Lactose and it was sugested i use corn syrup...

[rwh]

Corn sugar == dextrose (100% fermentable)
Corn syrup == maltodextrin (30% fermentable)

Lactose provides sweetness (about 1/3 as sweet as sucrose from memory) and body. Maltodextrin provides only body, but can impart a soapy flavour if too much is used (say, over 250g). The other sources of body are oats and carapils.

[SvenTheBererk]

Whats ur opinions guys and will i need to bulk prime after adding the corn syrup?
I read on the label its 28% fermentable so im thinking i wont need to add any more sugar to carbonate...??

Looks like i need to work this one out myself...Thanks anyway guys

[KEG]

let the corn syrup ferment out fully, then prime as normal.

[SvenTheBererk]

Thanks for the help KEG

[SvenTheBererk]

Hey all

Well its been about 3months of waiting,so i tasted a small bottle last night.
It tasted like chilli soda water,i can barely tast any ginger in this brew.
It also has a very faint fizz.
Im praying this will be fine if i give it another 3 months or so.
What do u think?

[peterlonz]

Something weird here:'
Initially you reported your wort had a real kick. From your recipe details I would expect that.
Adding chillies whilst not a bad idea needs to be done with great care. It's very easy to overdo chillies.
Looks to me as though you have overdone the chillies but where has the ginger kick gone?
If you wish to try a remedy you could make up an extract using ginger root or powdered ginger.
Add this to lets say 2 bottles & see if that improves things; it should.
Then do the arithmetic & either add bottle by bottle or do in bulk then re-bottle.
Remember secondary fermentation is best controlled by storing at below 10C.
Th's a lot of bottles in a fridge. That is why I use kegs & a dedicated fridge.
Good luck.