ginger beer, spiced beer, extract
Source: James Rigney (email@example.com),
Just finished a recipe with ginger that follows. Nice summer drink, kind
of lemony in taste. Hope you like it.
- 2 - 3 pound bags, Muntons spray-dried plain light malt (Unhopped)
- 1 pound, crystal malt (40L) cracked
- 3 ounces, fresh ginger coarse-grated (boil)
- 1 ounce, Saaz hop pellets (boil)
- 1 tsp, Irish moss
- 1 ounce, fresh ginger coarse-grated (finishing)
- 1 ounce, Hallertauer hop pellets (finishing)
- Coopers Brewery ale yeast, 1 pkg. (7 gms) dry
- 1 < cup, Light dried malt (to prime)
Put crystal malt into a hop bag, and fill large stew pot > full of cool
water. Heat to about 1700 F. Remove the grains. Add dry malt, 3
ounces ginger and Saaz hops. Boil for one hour.
At 45 minutes, (15 minutes before end) add Irish moss.
At 50 minutes, (10 minutes before end) add Hallertauer hops and rest of
Sparge to another large stew pot and back to original to remove grains
Sparge to 5 gallon fermenter = full of cool water and pitch yeast.