Brew day for my Ginger “Big Red” Beer. 9.5L batch (double quantities for full batch)
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Scotty – http://www.youtube.com/channel/UCig91T3TSOOAri3NeEXxN_Q
Bill – http://www.youtube.com/user/BrewingwithBill
Ian – http://www.youtube.com/user/bubberification
Recipe (9.5 litre batch)
350gms ginger root (I’d up it to 500gms)
1kg Dry Malt Extract (DME)
50gms Crystal Malt
Juice of 1 lemon
Chop and bash ginger in mortar.
Add to 2 litres of water and boil for 30 mins.
While is happening steep crystal in 1 litre of boiled water (lid on). After 30 mins sieve crystal and ginger liquid into larger pot and bring to boil.
Add and dissolve DME and honey. Cool down and add to fermenter and top to 9.5L with cold water. when temp down to 25C or below pitch 1/2 packet of yeast (any dried yeast).
Added about 1/4 – 1/3 of ginger pulp to muslin and added to barrel.
Ferment for 2 weeks.
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