Hugh

Country: Australia

Beer Style: Spicy Ginger Beer

Beer Category: Other

Ingredients: 400 g of Ginger
1 kg brown sugar
1 x can of Morgans ginger beer extract.
2 x cinnamon stick’s
5 x cloves

Procedure: grate the ginger and place it in a saucepan
add 4 x litres of cold water
add the 1 kg of brown sugar
bring to a rolling boil for 15 minutes
add lid and cool mix down in an ice bath for 15 minutes
add extract to a sanitised FV, add chilled Ginger and sugar solution, add chilled water to the 20 litre mark.
When the wort reaches 22-24 degrees C pitch yeast and nutrient sachet’s
on day 7 place cinnamon and cloves into 500 ml of boiling water for 5 minutes, cool in the fridge for 30 min’s and add to the FV.
on day 10 once gravity is steady bottle the brew by adding sugar/dextrose/carbonation drop’s/ or bulk priming according to the manufacturers requirements.