idgawomp
Member
- Joined
- Nov 19, 2013
- Messages
- 10
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Thanks so much for all the info, y'all!
I'm about to embark on my first brew venture, and here's the recipe:
3.4 lbs organic ginger root
6.7 lbs turbinado
3.4 cups fresh pineapple juice
.84 cups lemon juice
.84 cups lime juice
.5 tablespoon cayenne
This is sneakymeade's recipe, expanded to 5 gallons. I intend to boil the sugar, 2 gallons of water, cayenne and the ginger together for 5 minutes then turn off the flame, and let steep for an hour. Someone recommended not peeling the ginger so I'm gonna go that route but scrub the crap out of the skin before I toss it in the blender to mince it up.
After the mash cools I'll add the fresh lime, lemon, and pineapple juice, strain, add to the carboy, and top off with water. Pitch then add yeast (red star champagne).
I decided not to use cream of tartar cause my research seems to say it's not so necessary... thoughts on the process? Recommendations? Many thanks! Stoked to join the brew-world.
I'm about to embark on my first brew venture, and here's the recipe:
3.4 lbs organic ginger root
6.7 lbs turbinado
3.4 cups fresh pineapple juice
.84 cups lemon juice
.84 cups lime juice
.5 tablespoon cayenne
This is sneakymeade's recipe, expanded to 5 gallons. I intend to boil the sugar, 2 gallons of water, cayenne and the ginger together for 5 minutes then turn off the flame, and let steep for an hour. Someone recommended not peeling the ginger so I'm gonna go that route but scrub the crap out of the skin before I toss it in the blender to mince it up.
After the mash cools I'll add the fresh lime, lemon, and pineapple juice, strain, add to the carboy, and top off with water. Pitch then add yeast (red star champagne).
I decided not to use cream of tartar cause my research seems to say it's not so necessary... thoughts on the process? Recommendations? Many thanks! Stoked to join the brew-world.