ginger beer 3

54 Servings
3⅓ pounds Munton & Fison dark plain
  Malt extract
1½ pounds Munton & Fison plain dark
  Dry extract
1 cup Corn sugar
¾ pounds Crystal malt
½ pounds Chocolate malt
2 ounces Cascade hops (boil)
1 ounce Fuggles hops (finish)
  Ale yeast
  Ginger, grated

Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops.

Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary.

Prime and bottle. My long-term taste bud memory says this was brown, bitter, and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was overcarbonated (⅞ cup of priming sugar is too much!) I wish I could tell you how much ginger I used, but I remember I wished it were more. Go for it! I've found nothing better to drink with Chinese food. Primary Ferment: 3 days Recipe By : Jackie Brown

From: Stephanie Da Silva


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