Water @ start boil: 14L
Ginger (raw) before grating: 460g (shop package will say +- 500g)
Ginger (raw) peeled: 295g
_ _
Preparation:
Prep: (Add pure water to brew kettle - bring to the boil.
Peel Ginger + grate it (course)
Chop Dates finely ( once pitted)
Prep the Spices & lemon Rind.
Add boiling water (1000m) into a clean container with the Rooibos tea leaves (approx 80g).
_
Mash step #1: (Ginger + Dates)
a) Add Ginger & Dates in a grain bag (without Malt) to boiling water in the brew kettle. Boil for 5min only. At Flame-off, agitate ginger & dates.
b) Leave ginger & dates in the brew kettle until wort cooled to at least 80'C.
c) Add Spices & lemon rind, to grain-bag. Mash for 10min.
Mash step #2: (The Malt)
d) With wort at around 70'C, add Malt to additional grain bag.
e) Mash for 60min.
f) When done, remove Grain Bags & Sparge malt with 1.5L of 70'C water.
g) Bring kettle is back to simmer:
Add Brown Sugar & dissolve completely
Boil wort for 15min total.
Add Rooibos Tea at last 5 min of boil.
At this pint you should have roughly 12L of wort...
_
Cool wort to at least 35'C.
Prep Yeast in 250ml boiled & then cooled water, in sterilized container.
Hydrate as per the normal procedure.
Add all cooled wort to fermenter (sterilised).
[my gravity reading] : 1050
Agitate/shake for 60-sec to aerate wort.
Add hydrated yeast.
-Agitate/shake for at least 30-sec to aerate fermenter.
Add one-way-valve as per normal procedure, (sterilized)
Place in area approx 18-22'c
[I fermented at 16-18 degrees for 1 week]
[I decanted thereafter into secondary fermenter, and
let it sit for 24-hours at approx 10-12'C, before bottling with brewing sugar as primer.]
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NEW Water Requirements:
Red Cat Red Ginger Ale
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Water Requirements:
Red Cat Red Ginger Ale
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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