MadLuke
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- Apr 1, 2020
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Hi everyone,
I am planning to brew a ginger ale. Full extract, using a 6 l pot (going for 21 l in fermenter). I am planning following:
What I want to try is to go for a refreshing drink combining the crispy aroma of ginger with some mellowing white-grape touch of Nelson Sauvin...
I am planning to brew a ginger ale. Full extract, using a 6 l pot (going for 21 l in fermenter). I am planning following:
- Either 3.4 kg of extra pale LME or 1.7 + 1.7 pale and extra pale DME (any advice on that)? LME goes straight to the bucket
- 0.5 kg of DME boiled.
- 5 g of Taiheke hops + 250 g sliced ginger boiled for 60 minuites.
- 6 g of Nelson Sauvin (whole cone) +200 g sliced ginger for 15 min
- 10 g of Nelson Sauvin (whole cone) +200 g sliced ginger for 5 minutes
- Dryhop 25 g Nelson Sauvin
- Champagne yeast
What I want to try is to go for a refreshing drink combining the crispy aroma of ginger with some mellowing white-grape touch of Nelson Sauvin...