RCI-PF.004.0006.001
Ginger Beer III
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.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- (1 can) Munton and Fison plain dark dark malt extract3⅓ lbs
- Munton and Fison plain dark dry malt extract1½ lbs
- corn sugar1 cup
- crystal malt¾ lbs
- chocolate malt½ lbs
- hunk of ginger1 unitgrated
- cascade hops (1 hour)2 oz
- fuggles (5 minute steep)1 oz
- ale yeast1 unit
- 2 gallons
Method
1
Peel and finely grate approximately 2 inches of fresh ginger root, then combine it with 1 cup of sugar in a large mixing bowl.
5 minutes
2
Add the juice of 2 lemons and stir the mixture thoroughly until the sugar begins to dissolve into the ginger and lemon juice.
3 minutes
3
Slowly pour in 4 cups of cold water, stirring continuously to help the sugar fully dissolve and the flavors meld together.
5 minutes
4
Strain the mixture through a fine mesh sieve or cheesecloth into a large clean pitcher or jug, discarding the ginger solids.
5 minutes
5
Add the remaining cold water to the strained liquid, adjusting the total volume to approximately 1 gallon, and stir well.
2 minutes
6
Transfer the liquid into sterilized glass bottles or a large covered container, sealing tightly to allow carbonation to develop naturally.
10 minutes
7
Store the sealed bottles at room temperature for 24 to 48 hours to allow fermentation and carbonation to build, then refrigerate.
2880 minutes
8
Carefully open the chilled bottles to release excess pressure, pour over ice into glasses, and serve immediately with a lemon wedge garnish.
3 minutes