by howard » Wed Sep 13, 2023 2:03 pm
i might do this again for the warmer months, most folk seemed to enjoy it
Powderkeg Ginger Beer
- 1 x Morgans Ginger Beer Kit
- 1 x 500g Fresh ginger
- 1 x 250g DARK Brown Sugar
- 1 x 1kg dextrose
- 1 x 750ml Buderum Ginger Refresher Cordial
- 1 x fresh chilli (sliced thinly with the seeds in)
- ~600ml Sweet Vermouth
- ~600ml Sweet Sherry
- ~30ml Lochan Ora
Grate the ginger and soaked in a bowl with the Sweet Sherry, Sweet Vermouth and Lochan Ora for 24 hours. Combined the GB kit, brown sugar, dex and refresher cordial in 3L boiling water in the fermenter and stirred, then added the grated ginger soak (liquid and all), added the sliced chilli and topped up to 23L. Leave for approx. 3 weeks (keeping at a moderate temp of ~20 degrees Celsius) - FG – 0.996 Alc/Vol : 7.0% (Based on an OG of 1.048)
yeast safale US-05.
*Lochan Ora - use 30ml of whiskey and 1 tsp honey instead
*Sweet Vermouth - I used Cinzano Bianco
*my OG was 1.030(?), FG 1.000 for about 4% (not sure about OG, but it isn’t 7.0% as quoted in recipe)
Ginger Beer Recipe
1 x tin morgans ginger beer
1kg Dextrose
500gm dark brown sugar
1 x cinnamon stick
2 lemons sliced
250gm fresh ginger
1 x birdseye chilli
2 x star anise
4 x cardoman pods
5 x cloves
750gm bunderum ginger cordial