...or something like that.
I was given a can of hopped extract that was for making a rice-d beer. Since I can't really see much value in that, I was thinking of alternate uses for it. I have been considering a ginger beer for a few weeks and weighing my options, and this looks like it might be a decent basis for that project. I seem to recall that hopped extract can generally be treated as unhopped if you boil it for an hour, as most of the hop qualities will be boiled off. Since I don't want this to be terribly hoppy anyway, I'd just skip the initial bittering hop addition and treat it as unhopped from there on out.
So, for three gallons, I'll use this 4 lb can, 3 oz diced, fresh ginger. One recipe I read suggested Hallertau, but that seems kinda Teutonic in nature while I think of Ginger ale as being English. Would anybody recommend a different hop? Any specific yeasts?
I was given a can of hopped extract that was for making a rice-d beer. Since I can't really see much value in that, I was thinking of alternate uses for it. I have been considering a ginger beer for a few weeks and weighing my options, and this looks like it might be a decent basis for that project. I seem to recall that hopped extract can generally be treated as unhopped if you boil it for an hour, as most of the hop qualities will be boiled off. Since I don't want this to be terribly hoppy anyway, I'd just skip the initial bittering hop addition and treat it as unhopped from there on out.
So, for three gallons, I'll use this 4 lb can, 3 oz diced, fresh ginger. One recipe I read suggested Hallertau, but that seems kinda Teutonic in nature while I think of Ginger ale as being English. Would anybody recommend a different hop? Any specific yeasts?
