Ginger beer 3
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3⅓ | pounds | Munton & Fison dark plain |
| Malt extract | ||
| 1½ | pounds | Munton & Fison plain dark |
| Dry extract | ||
| 1 | cup | Corn sugar |
| ¾ | pounds | Crystal malt |
| ½ | pounds | Chocolate malt |
| Hunk | ||
| 2 | ounces | Cascade hops (boil) |
| 1 | ounce | Fuggles hops (finish) |
| Ale yeast | ||
| Ginger, grated | ||
Directions
Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops.
Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary.
Prime and bottle. My long-term taste bud memory says this was brown, bitter, and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was overcarbonated (⅞ cup of priming sugar is too much!) I wish I could tell you how much ginger I used, but I remember I wished it were more. Go for it! I've found nothing better to drink with Chinese food. Primary Ferment: 3 days Recipe By : Jackie Brown
From: Stephanie Da Silva
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