DNA Ginger Beer Mk2
Extract Recipe
Submitted By: Cooraf (Shared)
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Brewer: Dave Forsyth | |
Batch Size: 5.02 gal | Style: Fruit Beer (20A) |
Boil Size: 0.79 gal | Style Guide: BJCP 2008 |
Color: 0.0 SRM | Equipment: Pot |
Bitterness: 0.0 IBUs | Boil Time: 45 min |
Est OG: 1.000 (-0.0° P) | |
Est FG: 1.000 SG (-0.0° P) | Fermentation: Ale, Single Stage |
ABV: 0.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
4.00 |
Chilli (Boil 30 min) |
Misc |
1 |
500.00 g |
Ginger Root (Boil 15 min) |
Misc |
2 |
50.00 g |
Ginger, Powdered (Boil 15 min) |
Misc |
3 |
250.00 g |
Honey, Yellowbox (Boil 0 min) |
Misc |
4 |
2.00 |
Cloves (Boil 0 min) |
Misc |
5 |
0.50 tsp |
Nutmeg (Boil 0 min) |
Misc |
6 |
0.50 tsp |
Cinnamon, Powdered (Boil 0 min) |
Misc |
7 |
800.00 g |
Sugar, Raw (Boil 0 min) |
Misc |
8 |
250.00 g |
Sugar, Dark Brown (Boil 0 min) |
Misc |
9 |
1.00 |
Coopers Ginger Beer Kit (Boil 0 min) |
Misc |
10 |
1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
Notes
Coarsely Grate Ginger
Boil 3 litres water
Add Honey & Chilli @ 30mins
Add Fresh & Powdered Ginger @ 15mins
Add Dark Brown Sugar, Cloves, Nutmeg, Cinnamon & Coopers Kit @ 0minsThis Recipe Has Not Been Rated