Ginger Beer Recipe #1
Ginger Beer Recipe #1
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 includes a 500gm light malt pack, an additional 1kg of dextrose/glucose to give it the alcoholic kick that makes it a fully malted ginger beer.
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Ginger Beer Recipe #1
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 500gm malt pack, an additional 1kg of dextrose/glucose to give it the alcoholic kick that makes it a fully malted ginger beer.
Sterilise your 30L food grade fermenter with brewcraft or coppertun brewshield
Add 3 litres of very hot water,
Add your glucose and malt extract, stir to dissolve then add the brewcraft ginger beer kit & ginger extract powder.
Add cold water & bring the volume up to a total volume of 18 litres (do not make up to the normal 23 L)
Add the yeast when temp is below 30C best at 25C
Bottling Your Ginger Beer
1. Clean and sterilise your beer bottles using brewcraft or coppertun brand brewclean and brewshield
2. Add one carbonation drop to your 330ml bottle (2 for 650-750ml bottle)
3. Using a bottling tube tool with the spring valve, fill to the top of each bottle (when you remove the tube from the bottle, it will drop the displacement volume equal to the volume of the tube, thus leaving space for the beer to breath and the gas to settle.
4. Cap your ginger beer bottle with a crown seal using your capping tool (best is to use the bench capper)
5. Sit the ginger beer bottle in a warm room temp environment out of sunlight for a minimum of a week. (after this the beer is carbonated, you can continue storing them in the same location or move them to the fridge to cool ready to drink)
Alcohol content following this Ginger Beer Recipe will be approx 5-5.5%
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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