hi , here are 2 versions i've tried the first , gonna do the 2nd soon , very strong :thumb:
Fiery Ginger Beer 5 gallons also another recipe at bottom of page
5tsp dried ginger
1kg Fresh grated ginger
1tsp Cream of tartar
2 lemons
2 limes
2.5kg Sugar
2tsp Yeast nutrient
1 sachet champagne yeast Use S-04 yeast. That's the only one that worked for me
Really quick and easy (and cheap) to do - ginger was donated so very cheap
First i grated the ginger into a large pan
Then added the sliced and squeezed lemons and limes, cream of tartar - topped up with boiling water and simmered for 30mins (lovely smell )
Next i dissolved all the sugar in the ginger liquor and then put everything into the FV and topped up with cold water
The temp adjusted OG was 1045
Dry pitched the yeast......done
Dependant on what it ferments out to it should be between 6 and 8% ferment at 18C should see you right! But 16 to 20 ok too
Finally got my take on this on the go this morning.
Recipe was:
1.2 kg Root Ginger Grated
2 Lemons sliced and squeezed
2 Limes sliced and squeezed
4 tsp Ground Ginger
3/4 tsp Cinnamon
1/4 tsp Allspice
2 Cloves
1 tsp Cream of Tartar
1 kg Runny Honey
1 kg Extra Light DME
1 kg Light DME
Everything down to Cream of Tartar boiled together for 30 mins, then the 3 kg of fermentible stuff disolved into the liquor.
Topped up to 5 gallons with cold water and chucked out in the cold to get it down to pitching temperature.
Pitched Youngs Champagne Yeast dry.
The wort tastes absolutely stunning - I think I'm going to get pretty close to the flavour I was aiming at - somewhere between Crabbies and Compass Brewery's Symposium.
Temp adjusted OG: 1.048. If it goes to mega-dry I'll get close to 7%. Result!