danbriant
Active Member
Ginger Beer Standard Brew
This is the current 1st brew I'm using. Never done this before, but wrote down everything I did.
This should in theory produce a smooth tasting ginger beer with a slight ginger spice kick.
1KG White Sugar
200 Grams Fresh Ginger Root (Washed)
1 Demijohn (4.5L)
1 Measuring Jug
1 Glass / Jam Jar / Cup etc
1 Airlock
5 Gram Beer Yeast
1-2 Lemons (Juiced) & Zest
Milton Sterilising Fluid
1. Begin by sterilising the demijohn, measuring jugs, cups, airlocks, rubber seals using the Milton Solution. (Follow instructions on the packet)
2. Place 2 litres of water into a pan, measured out by the measuring jug, while this is boiling:
4. Once the pan has cooled, pour in the lemon juice and you can filter off a quick sample to ensure there is the right amount of Ginger and Sugar and Lemon for your taste preference. If not continue to add to taste.
5. Pour the ginger, sugar and lemon liquid into the Demijohn, don't bother filtering it.
6. Boil up the remaining water, let it cool again, pour in the yeast into the demijohn and then add the remaining water.
7. Seal the demijohn with the airlock and leave in a warm place out of sunlight.
8. Allow to ferment for 4 weeks. Then filter off and bottle.
==
= Brew 1 - Start Date: 20/5/2014
==
This is the current 1st brew I'm using. Never done this before, but wrote down everything I did.
This should in theory produce a smooth tasting ginger beer with a slight ginger spice kick.
1KG White Sugar
200 Grams Fresh Ginger Root (Washed)
1 Demijohn (4.5L)
1 Measuring Jug
1 Glass / Jam Jar / Cup etc
1 Airlock
5 Gram Beer Yeast
1-2 Lemons (Juiced) & Zest
Milton Sterilising Fluid
1. Begin by sterilising the demijohn, measuring jugs, cups, airlocks, rubber seals using the Milton Solution. (Follow instructions on the packet)
2. Place 2 litres of water into a pan, measured out by the measuring jug, while this is boiling:
a. Cut Up the ginger root or grate it with a coarse grater and place into a bowl.
b. Juice the lemons into a cup.
c. Zest the lemon into the bowl of ginger.
d. Slowly pour in the sugar into the bowling water stirring slowly until fully dissolved.
e. Pour the contents of the ginger bowl into the boiling water and allow to simmer for 10 15 minutes then remove from the heat.
3. While the contents of the pan is cooling, you can start priming the yeast. Put the yeast into a cup / glass / jug of warm water (Body Temperature) with 1 teaspoon of sugar. Around 150ml of water.b. Juice the lemons into a cup.
c. Zest the lemon into the bowl of ginger.
d. Slowly pour in the sugar into the bowling water stirring slowly until fully dissolved.
e. Pour the contents of the ginger bowl into the boiling water and allow to simmer for 10 15 minutes then remove from the heat.
4. Once the pan has cooled, pour in the lemon juice and you can filter off a quick sample to ensure there is the right amount of Ginger and Sugar and Lemon for your taste preference. If not continue to add to taste.
5. Pour the ginger, sugar and lemon liquid into the Demijohn, don't bother filtering it.
6. Boil up the remaining water, let it cool again, pour in the yeast into the demijohn and then add the remaining water.
7. Seal the demijohn with the airlock and leave in a warm place out of sunlight.
8. Allow to ferment for 4 weeks. Then filter off and bottle.
==
= Brew 1 - Start Date: 20/5/2014
==
