mkstalen
Well-Known Member
Brewer's Notes
Other Ingredients:
1 Coopers kit ginger beer
750mL bottle of Buderim Lime refresher with Ginger
500g fresh ginger
50g ginger powder
4 small chillis
5 whole cloves
1/2 tsp nutmeg
2 sticks of cinnamon
1 lemon rind and juice
1 tsp of Vanilla Escense
2L Apple juice
Method:
Peel and grate ginger
Bash the cloves in a morter and pessle
Halve chillis
Into a pot put 3L water and add the Grated ginger, Golden syrup, Chillis (seeds and all), Cloves, Nutmeg, cinnamon, lemon, vanilla and Buderim refresher.
Bring to boil for 25 min.
Strain (or not) via BIAB bag into a 2nd pot (that was mission in itself)
Add the dextrose, LDME, and Coopers kit
Bring to boil for 5min.
Into the fermenter with the apple juice and top up to 21L.
Ferment @ 19deg
OG = 1.042
FG = 1.009
In primary for 2 weeks. Bulk primed with 160g white sugar
1 Coopers kit ginger beer
750mL bottle of Buderim Lime refresher with Ginger
500g fresh ginger
50g ginger powder
4 small chillis
5 whole cloves
1/2 tsp nutmeg
2 sticks of cinnamon
1 lemon rind and juice
1 tsp of Vanilla Escense
2L Apple juice
Method:
Peel and grate ginger
Bash the cloves in a morter and pessle
Halve chillis
Into a pot put 3L water and add the Grated ginger, Golden syrup, Chillis (seeds and all), Cloves, Nutmeg, cinnamon, lemon, vanilla and Buderim refresher.
Bring to boil for 25 min.
Strain (or not) via BIAB bag into a 2nd pot (that was mission in itself)
Add the dextrose, LDME, and Coopers kit
Bring to boil for 5min.
Into the fermenter with the apple juice and top up to 21L.
Ferment @ 19deg
OG = 1.042
FG = 1.009
In primary for 2 weeks. Bulk primed with 160g white sugar
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
![]() | 0.5 kg | Brown Sugar |
![]() | 0.3 kg | Treacle |
![]() | 0.27 kg | Dextrose |
![]() | 0.25 kg | Generic DME - Light |
Yeast
![]() | 11 g | DCL Yeast US-05 - American Ale |
21L Batch Size
Brew Details
- Original Gravity 1.023 (calc)
- Final Gravity 1.006 (calc)
- Bitterness 0 IBU
- Efficiency 75%
- Alcohol 2.2%
- Colour 18 EBC
- Batch Size 21L
Fermentation
- Primary 14 days
- Conditioning 3 days