Kevnlis wrote:You will not get anywhere near Bundy, they actually candi the ginger in a rough molasses before they use it in the GB. I think your only hope would be to find someone that can get molasses and try to mimic whatever it is they do to the ginger.
drsmurto wrote:Bottled Ginger Beer Mach 5 on Sunday arvo.
Recipe for 18L was
1.00 kg Light Dry Extract (15.8 EBC) Dry Extract 33.33 %
0.50 kg Caramalt (Joe White) (49.3 EBC) Grain 16.67 %
1.25 kg Ginger Root (Boil 12.0 min) Misc
2.00 items Cinnamon Stick (Boil 5.0 min) Misc
1.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 50.00 %
1 Pkgs Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) Yeast-Wine
Also added 8 cloves and 1 lemon and a lime finely sliced to the boil. Ended up with FG of 1.010 comapred to the normal 1.000 or lower. tasted pretty good, has more body thatn my usual attempts and just a touch of sweetness. Not having tasted it carbed and chilled i may be a tad presumptous saying i reckon this is the best one yet.
Trizza wrote:Doc,
I've been busy today working on a new ginger beer recipe after my last failure (which involved 1.5 Kg of LLME, too much body, far too sweet.)
Today I've come up with a new recipe involving aspects of your previous recipe and additions of malts, but only a small amount of malt extract.
I have 7 current problems with this brew and they are numbered in the recipe below:
1.25 Kg Ginger @ 60 mins (1)
0.50 Kg LDME @ Flameout (2)
2.50 Kg Raw Sugar @ Flameout
0.50 Kg Brown Sugar @ Flameout
0.50 Kg Yellowbox Honey @ 20 Minutes
0.20 Kg Lactose @ Flameout
0.10 Kg Molasses @ 60 Minutes (3)
0.25 Kg Carapils Malt Steeped for 30, Added to boil @ 60 Minutes (4)
0.25 Kg Crystal Malt Steeped for 30, Added to boil @ 60 Minutes (4)
0.05 Kg Chocolate Malt Steeped for 30, Added to boil @ 60 Minutes (4)
12.00 No. Cloves @ 20 Minutes (5)
2.00 No. Cinnamon Sticks @ 20 Minutes (6)
3.00 No. Lemons (Zest @ 60 Minutes, Flesh @ 20 Minutes, Pith - Removed) (7)
10.00 g Yeast Nutrient @ Flameout
7.00 g Lavin EC-1118 champagne Yeast
Volume: 23L
Priming Rate: 190g Dextrose per 23L
Problem 1: Do you think that this amount of Ginger is enough for a brew of 23L. I generally like a very gingery ginger beer.
Problem 2: I'm not sure that this addition of LDME is the best idea, as it will probably give the brew too much body.
Problem 3: I'm not sure if this quantity of molasses is too much to overpower the beer, and if it needs to be boiled for 60 minutes.
Problem 4: I'm thinking that these grains mightn’t be enough to have an impact on the final flavour of the beer, especially if there is no addition of LDME, so I’m considering increasing the quantities.
Problem 5: I'm not sure how long the cloves need to be boiled for. any thoughts?
Problem 6: I'm not sure how long the Cinnamon needs to be boiled for. any thoughts?
Problem 7: Do you think that 3 Lemons will overpower the ginger flavour?
If there is anything else with this brew with which you think needs to be altered, please let me know. Thanks for the help.
Trizza.
drsmurto wrote:Why wait? A wet towel and brewing inside will keep the temps to 24 or below unless you live in a hot box of an apartment with no air con!
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