KingBrianI
Well-Known Member
Made a ginger "beer" tonight and am a bit excited to taste it. I formulated the recipe based on several in Sacred and Herbal Healing Beers. Brewing it up was extremely easy, hopefully it turns out pretty good. Here's the recipe I made for a one gallon batch:
1.5 oz. fresh grated ginger
1 oz. cream of tartar
1 lemon, juice and zest
1 lb. turbinado sugar
Bring a gallon of water to a boil. Turn off burner and add all incredients. Stir well to mix, then cover and allow to steep until room temp. Strain into fermenter, aerate and pitch yeast.
Interestingly, I'm using the wyeast trappist high gravity yeast for it since I was stepping up a starter of it tonight so added about a pint of the decanted starter to the ginger beer to get it going.
1.5 oz. fresh grated ginger
1 oz. cream of tartar
1 lemon, juice and zest
1 lb. turbinado sugar
Bring a gallon of water to a boil. Turn off burner and add all incredients. Stir well to mix, then cover and allow to steep until room temp. Strain into fermenter, aerate and pitch yeast.
Interestingly, I'm using the wyeast trappist high gravity yeast for it since I was stepping up a starter of it tonight so added about a pint of the decanted starter to the ginger beer to get it going.