Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
150 g |
Ginger (Grated)
|
|
Spice |
Boil |
20 min. |
|
3 g |
Lemon Rind & Center
|
|
Flavor |
Boil |
20 min. |
|
2 g |
Yeast Nutrient
|
|
Other |
Primary |
0 min. |
Notes
• Heat 2.5 litres of water then add dextrose, malt, lemons & ginger & simmer for 20 minutes.
• Sterilize your fermenter according to directions on the sterilizing compound.
• Add about 4 litres of cold water into your fermenter. Pour the hot mixture (3l + 500ml cold water) through a straining bag into the fermenter.
• Top up with cold water to the 8 litre mark (if required) add the yeast nutrient & stir well.
• Make sure the temperature is 30C or less & add the yeast, fit a fermentation lock in the lid of the fermenter & half fill it with water.
• The fermentation should start within 24 hours although it usually ony takes a couple of hours to start. When it starts, bubbles should be rising through the ginger beer & stream through the water in the airlock.
• Allow the ginger beer to ferment until it stops then allow it to settle & clear for 48 hours.
• Bottle / Keg
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-01-26 09:33 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
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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