yardglass wrote:this has turned out nice, although a bit lemonny.
INGREDIENTS:
Brigalow Ginger Beer Kit
Coopers Brew Enhancer (CBE)
Grated Fresh Ginger 300gm
Lemon Zest & Juice 2 ( halve this if you're not big on lemon )
Ground Nutmeg 1 tbsp
Brown Sugar 2 tbsp
Golden Syrup 2 tbsp
Ginger Pwdr 3 tbsp
Honey 2 tbsp
Cloves 2
Cinnamon 2'' stick
Champagne Yeast 10gm (2 sachets)
METHOD:
Add CBE & Fresh Ginger to 2lt of water and bring to boil.
Boil for 20min.
While this is boiling, hydrate Nutmeg, Ginger Pwdr, Brown sugar in a cup of hot water.
@ 20min add the hydrated ingredients along with Honey, Gldn Syrup and Lemon Zest.
Boil for further 10min.
@ 30min add Kit, Cloves, Cinnamon and Lemon Juice.
Boil for further 10min.
@ 40min flame out and strain into sanitised primary, top up to 23lt, pitch Champagne Yeast.
(23lt might be too much volume for some).
it went for 17 days, bulk primed with 130gm Caster Sugar and 250ml Buderim Ginger Syrup.
also @ bottling i added one " sugar cube size " of crystalised ginger.
(pick 'n' mix section at Coles)
it doesn't taste as dry as i thought it would, very gingery, but like i said a little too much lemon but not enough to bugger it.
will be nice with some ice to kickstart xmas morn.
yardy
Looks like a great recipie. What temperature did you ferment at.