Here we go my experiment with partial mash grain and fresh ginger. PS i do things in kg.
Ingredients
1.2kg - Fresh Ginger (spoon peeled and grated 5 hours work)
2 off - Cinnamon sticks crushed
9 off - Peppercorn
3 off - Lemons
3 off - Limes and Zest
0.5kg - Crystal
1.0kg - Brown Sugar
1.0kg - Honey
10gm - Lalvin Yeast EC-1118
10gm - Yeast Nutrients
4 off - Campden Tablets
Procedure
In my 15L pot i heated up 5L to strike temp of 75c added in muslin sock the crystal grain for 60 min steep at 10 min mark added the ginger, cinnamon and lemon zest in a separate muslin sock.
Sparged with 5L @ 85c.
I added the Sugar, Honey and Campden Tablets crushed then boiled for 30min.
Cooled it to 26c and pitched the yeast with the yeast nutrient.
I then transferred to first fermenter with a OG of 1056, than ill transfer to second in 3 days to finish fermenting.
Ill update in 3 days with pics. Please comment with any advice or with any thing that i missed.
Ingredients
1.2kg - Fresh Ginger (spoon peeled and grated 5 hours work)
2 off - Cinnamon sticks crushed
9 off - Peppercorn
3 off - Lemons
3 off - Limes and Zest
0.5kg - Crystal
1.0kg - Brown Sugar
1.0kg - Honey
10gm - Lalvin Yeast EC-1118
10gm - Yeast Nutrients
4 off - Campden Tablets
Procedure
In my 15L pot i heated up 5L to strike temp of 75c added in muslin sock the crystal grain for 60 min steep at 10 min mark added the ginger, cinnamon and lemon zest in a separate muslin sock.
Sparged with 5L @ 85c.
I added the Sugar, Honey and Campden Tablets crushed then boiled for 30min.
Cooled it to 26c and pitched the yeast with the yeast nutrient.
I then transferred to first fermenter with a OG of 1056, than ill transfer to second in 3 days to finish fermenting.
Ill update in 3 days with pics. Please comment with any advice or with any thing that i missed.
