Second Batch

Started  16 Nov 03

Bottled       22 Nov 03

Made a second batch of this one using exactly the same recipe as for the first but with a lot more fresh ginger to give it some extra zing

It turned out really well - a big hit with with all the 'ginger-heads'

Facts and Figures

OG 1.032 

FG: ?

22 Litres

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First Batch

Started  20 Oct 98

Bottled       Oct 98

Ingredients

Beermakers Boutique Range Ginger Beer

500 gms Australian Yellow Box Honey

500 gms Dark Brown Sugar

500 gms Demarera Sugar

10 cm Fresh Ginger

Method

Start yeast in water with 1-2 tbspn Malt Extract

Peel and slice the Ginger

Add Ginger and Honey to 1 litre water

Boil for 15 mins

Strain out Ginger and add liquor to fermenter

Add Sugar

Top with water up to 22.5 litres adjusting pitching temp to 26 C

Pitch Yeast

Ferment for 7 - 10 days shaking wort to stir up sedimentt every day or so

Drinkable in 4 weeks after bottling but improves with age

Facts and Figures

OG 1.031 

FG: 1.014

22 Litres

Analysis

Active bubbling for 2 days then reduced to slow but consistent bubbling 

for next week or so

Nice strong ginger aroma

Settled down to be a very clear brew in the bottle but sediment stirs easily

Nice strong Ginger flavour but a little too sweet for our liking

Does not finish with a head and looks rather flat but that is not really the case

Carbonation is mild with soft bubbles