BeerSmith™ Recipe Cloud

Notes

3 lbs ginger root, sliced thin in food processor, peel 6 limes and one lemon, crush 1 oz of coriander seeds. Chop the fruit in food processor and place all meat and juice in a Qt. Mason jar with a couple ounces of cheap vodka to sanitize - set aside until kegging day. Place chopped ginger in large hop bag and steep in pot as water heats. Boil for 15'. Add zest and coriander with 10min left in boil, all sugar added at Flame Out and stir well until dissolved. Cool to 90* and add champagne yeast. Ferment for 5 days - no more, no less. Use a sanitized hop bag to strain the tincture of Citrus meat and vodka into the keg before filling.. Amazing, hot and spicy but perfectly sweet. Best version - 6 limes, 1 lemon. Zest in boil for 10 minutes, add citrus meat in food processor - grind well and soak in small amount of vodka in quart mason jar while ginger ferments.