Freezeblade
Well-Known Member
So after much pondering, talking on the chat with people about it, and fruitlessly searching online for an alcoholic ginger beer recipe, such as how it traditionally was brewed, I just decided to throw together a recipe, and will be tweaking and making many 1 gal batches of Ginger Beer until I find something one that's just right. So here's the first one: I shall update with results as they come.
Ingredients:
6" piece of fresh ginger root (5 oz, shredded)
1 c Cane Sugar
1/2c Honey
1/4c packed Brown Sugar
2 key limes (juice of both, zest from one)
pinch of Cardamom, Cinnamon, Clove (cracked)
Yeast:
Safale US-05
Proceedure:
Bring one gallon of water to a boil, turn off heat and put spices in, cover and let sit for 10-15mins (or 'till <160F) Add Sugars, Lime juice/zest and Ginger. Let sit covered 'till mixture reaches pitching temp. Strain mixture into carboy, pitch yeast. Ferment out, secondary optional. Prime like normal, for sweeter ginger beer, add lactose and/or splenda to taste (or kill yeast, sweeten, then force carb)
What do you all think?
Ingredients:
6" piece of fresh ginger root (5 oz, shredded)
1 c Cane Sugar
1/2c Honey
1/4c packed Brown Sugar
2 key limes (juice of both, zest from one)
pinch of Cardamom, Cinnamon, Clove (cracked)
Yeast:
Safale US-05
Proceedure:
Bring one gallon of water to a boil, turn off heat and put spices in, cover and let sit for 10-15mins (or 'till <160F) Add Sugars, Lime juice/zest and Ginger. Let sit covered 'till mixture reaches pitching temp. Strain mixture into carboy, pitch yeast. Ferment out, secondary optional. Prime like normal, for sweeter ginger beer, add lactose and/or splenda to taste (or kill yeast, sweeten, then force carb)
What do you all think?