Hey there.
I just made a simple ginger beer following a recipe that uses:
1.75Kg sugar
800G Fresh Ginger
Ale yeast
and
20L of Dechlorinated water
I thought it tasted ok but a bit on the wine-ee sort of side and i was thinking about using a Dark Liquid Malt extract instead of the sugar next time i try making it, would anyone be able to tell me how much liquid malt to use in place of the sugar.
I looked on the web but i cant really find a reliable source
Thanx
I just made a simple ginger beer following a recipe that uses:
1.75Kg sugar
800G Fresh Ginger
Ale yeast
and
20L of Dechlorinated water
I thought it tasted ok but a bit on the wine-ee sort of side and i was thinking about using a Dark Liquid Malt extract instead of the sugar next time i try making it, would anyone be able to tell me how much liquid malt to use in place of the sugar.
I looked on the web but i cant really find a reliable source
Thanx