smallbatchhomebrew
New Member
- Joined
- Mar 15, 2014
- Messages
- 16
- Reaction score
- 2
This is my first Ginger beer and I wanted to feel the burn, so I've used 300g of bashed up root ginger (for a 12 litre batch)
Thoughts???
-------------
http://smallbatchhomebrew.co.uk/batch-11-malt-beer-ginger/
Homebrew Batch 11
Brew day 20th April 2014
Starting Gravity: 1042
Final Gravity: 10??
ABV % = ??% (SG 1042- FG 10?? x 0.13)
Ingredients (makes 12 litres)
500g Pale Dried Malt Extract and 500g Pale Dried Malt Extract
317g fresh grated ginger, skin removed.
10g target start of the boil ~20 mins
10g amarillo hops, zest of two oranges and caragheen ~10 mins to end of boil
270g Carahell for steeping (30 mins at 66*C)
340g honey
160g golden caster cane sugar
Method
00:00 Mins: Add Steeping grains to 2 litre water and heat to 66*C, then put the lid on, turn the heat off and leave for 30 mins to steep, occasionally stirring.
00:05 Mins: Heat 5 litres of water in a large pan until hot but not boiling (not the copper)
00:30 Mins: Add steeped mixture to the copper through a clean sieve. Use a clean jug to rinse through the sieved mixture with the hot water from the pan into the copper. Do this with all the water from the pan.
00:35 Mins: Add all of the Dried Malt Extract and all of the bashed up ginger to the copper and stir until dissolve whilst heating to a strong rolling boil.
00:45 Mins: At the point of boil add the first 10g batch of target hops and stir [START OF BOIL]
00:55 Mins: Add 10g of target hops, zest of two oranges and caragheen and stir and replace the lid (to sterilise inside).
01:05: Mins Add 20g of amarillo hops and stir, then 5 more mins boiling then turn the heat off (END OF BOIL) and transfer the copper immediately to a water bath with the lid on.
01:35 Mins: After 20 mins or so in 10*C tap water the wort should now be about 40*C.
*** SG was only 1032 so I Boiled 1 litre of water for a few minutes with the hop, ginger solids with honey and cane sugar and then sieved mixture into the fermenter then added 1 litre of cold water through the sieve*** SG was 1042.
01:35 Mins: Pour the wort into the fermenter through a sterile sieve.
01:35 Mins: Add 5/6 litres of tap water in a sterilised jug into the fermenter through the hops mixture in the sterilised sieve. This will extract all the remaining hops flavours from the hops sediment.
01:40 Mins: You should now have 11-12 litres of 20*C wort. Take sample of the wort and measure the Starting gravity in a trial jar with a hydrometer.
01:45 Mins: Using a sterile metal whisk vigorously stir the wort to add as much air as possible, then sprinkle the 6g packet of yeast on top of the aearated wort.
01:50 Mins: Attach the sterile gromit and airlock containing 1/3 sterilisation solution and attach the lid of the fermenter, leave somewhere warm (20*C-25*) for 5 days until the airlock stops bubbling and Final gravity is constant below 1014.Useful calculator for mixing different volumes of wort/tap water at different temperatures ot reach 12 litres at 20*C http://www.onlineconversion.com/mixing_water.htm
Thoughts???
-------------
http://smallbatchhomebrew.co.uk/batch-11-malt-beer-ginger/
Homebrew Batch 11
Brew day 20th April 2014
Starting Gravity: 1042
Final Gravity: 10??
ABV % = ??% (SG 1042- FG 10?? x 0.13)
Ingredients (makes 12 litres)
500g Pale Dried Malt Extract and 500g Pale Dried Malt Extract
317g fresh grated ginger, skin removed.
10g target start of the boil ~20 mins
10g amarillo hops, zest of two oranges and caragheen ~10 mins to end of boil
270g Carahell for steeping (30 mins at 66*C)
340g honey
160g golden caster cane sugar
Method
00:00 Mins: Add Steeping grains to 2 litre water and heat to 66*C, then put the lid on, turn the heat off and leave for 30 mins to steep, occasionally stirring.
00:05 Mins: Heat 5 litres of water in a large pan until hot but not boiling (not the copper)
00:30 Mins: Add steeped mixture to the copper through a clean sieve. Use a clean jug to rinse through the sieved mixture with the hot water from the pan into the copper. Do this with all the water from the pan.
00:35 Mins: Add all of the Dried Malt Extract and all of the bashed up ginger to the copper and stir until dissolve whilst heating to a strong rolling boil.
00:45 Mins: At the point of boil add the first 10g batch of target hops and stir [START OF BOIL]
00:55 Mins: Add 10g of target hops, zest of two oranges and caragheen and stir and replace the lid (to sterilise inside).
01:05: Mins Add 20g of amarillo hops and stir, then 5 more mins boiling then turn the heat off (END OF BOIL) and transfer the copper immediately to a water bath with the lid on.
01:35 Mins: After 20 mins or so in 10*C tap water the wort should now be about 40*C.
*** SG was only 1032 so I Boiled 1 litre of water for a few minutes with the hop, ginger solids with honey and cane sugar and then sieved mixture into the fermenter then added 1 litre of cold water through the sieve*** SG was 1042.
01:35 Mins: Pour the wort into the fermenter through a sterile sieve.
01:35 Mins: Add 5/6 litres of tap water in a sterilised jug into the fermenter through the hops mixture in the sterilised sieve. This will extract all the remaining hops flavours from the hops sediment.
01:40 Mins: You should now have 11-12 litres of 20*C wort. Take sample of the wort and measure the Starting gravity in a trial jar with a hydrometer.
01:45 Mins: Using a sterile metal whisk vigorously stir the wort to add as much air as possible, then sprinkle the 6g packet of yeast on top of the aearated wort.
01:50 Mins: Attach the sterile gromit and airlock containing 1/3 sterilisation solution and attach the lid of the fermenter, leave somewhere warm (20*C-25*) for 5 days until the airlock stops bubbling and Final gravity is constant below 1014.Useful calculator for mixing different volumes of wort/tap water at different temperatures ot reach 12 litres at 20*C http://www.onlineconversion.com/mixing_water.htm