I'm making a second go at (something like) this Friday, I think I may have found a great organic product that can replace the malted milk. Here's the recipe I've put together over this week - completely experimental however it should be interesting...
Grocery List (2 gallon batch):
20oz jar of Malted Barley Syrup (available at Whole Foods stores, 6 bucks!)
1 large box wheat grain cereal
__oz flaked corn / grits (No measurement yet, depends on the cereal box size. Aiming for 20% corn, 80% cereal)
__lbs dextrose (waiting for gravity sample before adding sugar)
.5oz fresh Ginger Root
2 tarocco oranges (for zest)
.5oz coriander seeds
Baker's yeast
Again, sticking to the plan - only what is available at the grocer
I'm going to grind the corn down, add water at a 2qt per pound ratio, the rest it in the low 150s for around 15 minutes, then bring it to a light boil for 15-20 minutes. Afterward I will add the cereal with more water to bring up the ratio to again, 2qts per pound of additives, mash in the mid 150s for 60.
The schedule above was formed from an article I read on cereal mashes, using the corn to help get conversion. It was an interesting read however I still felt a little bit on the head scratching side.. Regardless, learn by doing.
Mash complete, sparge (168F - measurement depending total amount used for mash, waiting to see the oz's of cereal in a large box). My goal is to end up with around 1.5 gallons to boil give or take.
30 minute boil:
20oz Malted Barley Syrup @ 30
.5oz grated Ginger Root @ 30
.5oz crushed coriander @ 5
zest from 2 oranges @ 5
Cool it down, pour in the bucket, add water to take it up to 2 gallons, take a gravity sample - add sugars to adjust the gravity as needed, then pitch. My goal would be a low ABV, 4 maybe.. Again though, doing it on the fly.
Dark Ginger Wit?..
Meh..
I'm just having too much fun with this topic. Did you know that older dry ginger root can be used as a natural preservative (just read on that earlier)? Much like hops in beer which is one of the reasons I chose it for my hop sub - may help hold off the skunk, that and its flavor characteristics - spicy, aromatic.. It makes me think of Saaz.
I'll post back pictures.