Brewcraft Ginger Beer Recipe Kit
The Brewcraft Ginger Beer is a fully malted carbonated ginger beer that is flavoured primarly with the ginger extract in the Brewcraft Ginger Beer kit. The kit requires a malt pack, we recommend the #15 malt blend and an additional 0.5kg of dextrose/glucose to give it the alcoholic kick that makes it a fully malted ginger beer.
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Brewcraft Ginger Beer Recipe Kit
NEW! An alcoholic ginger beer that uses malt instead of sugar to give you a full flavoured ginger "ale".
The Brewcraft Ginger Beer is a fully malted carbonated ginger beer that is flavoured primarly with the ginger extract in the Brewcraft Ginger Beer kit. The kit requires a malt pack, we recommend the #15 malt blend and an additional 0.5kg of dextrose/glucose to give it the alcoholic kick that makes it a fully malted ginger beer, alternatively use 500gm of light dry malt and a #10 brewblend.
Final volume of 23L, if you wish to increase the body of the beer reduce the volume to 21L and/or add corn syrup
For a non-alcoholic (very low alcoholic) ginger beer do not use the additional malts and dextrose/glucose
Estimated Alcohol Content 4.0% (4.5% in bottle)
Brewcraft Ginger Beer Instructions As Per Box
Do not bottle until fermentation is complete. The Specific Gravity (SG) should be stable for at least 2 days prior to bottling. Brewcraft recommend the use of brown PET bottles, But do not reuse bottles.
(One Stop Bar Shop recommends the use of heavy duty brown pry off glass bottles with the narrow neck)
Ginger Beer Recipe Variations
Ginger beer recipes are for you to apply and customise to your own tastes, and may it you own. Its easy to manipulate and change up your recipe, and almost impossible to make an error. Things you can do to increase the flavours and body of your beer
Fermentation Prcoess Explained
Fermentation is the process whereby yeast consumes sugars (glucose/dexrose, malt extracts, honeys ... anything with carbohydrates). Most yeasts will ferment when the fermentable liquid is warm (15-30C), with the exceptions of some speciality yeast strains. The yeast can continue fermenting until it hits a alcohol barrier, whereby the yeast has produced so much alcohol that it can not produce any more, even though there could be more carbohydrates to consume. This alcohol % barrier is different for all different strains of yeast but a a rule of thumb between 12-15% alcohol content.
During fermentation the yeast feeds on the carbohydrates and produces a substaintal amount of gas as a by product along with the alcohol, this is a good thing and its they way we carbonate our drinks (make them fizzy), but we only want to have a little bit of carbonation in our drinks. So it is important that we let our beer, wine or spirit to ferment out completely in the fermenter, in the case of beer, ginger beer or cider we add additional sugars to our bottles after fermentation to carbonate our drinks after all the gas has escaped in the fermenter. When you cool your beer, ginger beer or cider in the fridge, the yeast goes dormant and stops or slows fermenting, but will mature and intensify with flavours with aging.
As there is a secondary fermentation in your bottles to recarbonate your beer, ginger beer or cider, we get a sediment at the bottom of each bottle, it is safe to drink this and is actually good for you (full of vitamins), simply 'gently' roll the bottle and gently mix the sediment through your beer. Alternatively, pour your beer into a glass and decant your beer of the sediment at the bottom of the bottle. Please note that this secondary ferementation will increase your overall alcohol centent by 0.5%, if you skip the fermentation process if you will to make a non-alcoholic drink you will have a very small % of alcohol.
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