Difference between revisions of "Ginger Beer III"
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== Description == | == Description == | ||
I wish I could tell you how much [[ginger]] I used, but I remember I wished it was more. Go for it! I've found nothing better to drink with Chinese food. My most memorable experience with [[ginger beer]] was at a Caribbean restaurant in Chicago. They offered a home-made [[ginger]] drink which i went for immediately. It was outstanding. It appeared to be a mixture of [[ginger]], slightly alcoholic, slightly fizzy and totally delicious. They served it [[ice]] cold, which was somewhat startling given the warm afterburn it left in the back of my throat. | I wish I could tell you how much [[ginger]] I used, but I remember I wished it was more. Go for it! I've found nothing better to drink with Chinese food. My most memorable experience with [[ginger beer]] was at a Caribbean restaurant in Chicago. They offered a home-made [[ginger]] drink which i went for immediately. It was outstanding. It appeared to be a mixture of [[ginger]], slightly alcoholic, slightly fizzy and totally delicious. They served it [[ice]] cold, which was somewhat startling given the warm afterburn it left in the back of my throat. | ||
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* 2 gallons of cold [[water]] | * 2 gallons of cold [[water]] | ||
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# Crushed [[grains]] were added to 2 gallons of cold [[water]]. | # Crushed [[grains]] were added to 2 gallons of cold [[water]]. | ||
# [[grains]] were removed when mixture began to boil. | # [[grains]] were removed when mixture began to boil. | ||
Latest revision as of 16:39, 16 July 2012
Description
I wish I could tell you how much ginger I used, but I remember I wished it was more. Go for it! I've found nothing better to drink with Chinese food. My most memorable experience with ginger beer was at a Caribbean restaurant in Chicago. They offered a home-made ginger drink which i went for immediately. It was outstanding. It appeared to be a mixture of ginger, slightly alcoholic, slightly fizzy and totally delicious. They served it ice cold, which was somewhat startling given the warm afterburn it left in the back of my throat.
Ingredients
- 3⅓ lbs (1 can) Munton and Fison plain dark dark malt extract
- 1½ lbs Munton and Fison plain dark dry malt extract
- 1 cup corn sugar
- ¾ lbs crystal malt
- ½ lbs chocolate malt
- 1 hunk of ginger, grated
- 2 oz cascade hops (1 hour)
- 1 oz fuggles (5 minute steep)
- ale yeast
- 2 gallons of cold water
Procedures
- Crushed grains were added to 2 gallons of cold water.
- grains were removed when mixture began to boil.
- Then the mixture was boiled for 1 hour with the malts and ginger root added.
- Primary ferment in plastic (3 days), secondary in glass carboy at about 70 - 75 °F.
- Bottled with ⅞ cup of corn sugar.
- It was also over-carbonated, which detracted from the experience a bit.
