Belgian Ginger Beer Partial

[Trizza]

This is going to sound strange.

I'm planning on doing a mash for a ginger beer to add some body, sweetness and texture to the beer.

The recipie is as follows:

1 x Coopers Ginger Beer
(next time I would consider swapping for a kilo of fresh ginger with lactose for sweetness, but need to use kit)

Mash - 64 deg for 60 minuites
0.20 Light Crystal/Cara
0.20 Cara Pils/Foam
0.20 Munich Light
0.20 Weizen
0.10 Melanoidin
0.15 Torrefied Wheat

Sugars
1500g dextrose
600g honey (yellowbox or similar)
500g dark brown sugar
500g raw sugar
500g Belgian Candi Syrup (Light)

Yeast
Belgian Abbey Style II

Volume: 19L

Whay are everyone's thoughts on the above?

Trizza.

[Chris]

The only similar experience I've had was making ginger beer with ME.

Suffice to say, that was experience enough for me. It was revolting.

[Trizza]

I've done a ginger beer with 1.5Kg of LLME, and like yours it was revolting as it was way too sweet.

My hope is to add a bit more character with the grains, and just a little more sweetness with a view to not have the same result as last time.
Also, what are the thoughts on using belgian abbey yeast + candi sugar with ginger beer?

Trizza.

[Chris]

The yeast will give you some interesting flavours, but I doubt that using candi
sugar will really be of any great benefit. You may as well use white, raw or brown
sugar. I do like brown sugar in my GB. Golden syrup works pretty well too.