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Started by mac2k, March 01, 2017, 04:27:45 PM
Quote from: mac2k on March 24, 2017, 10:48:16 AMSo the Recipe I went with was extract based and based on Irish Goats with a couple of tweaks, so I could call it my own 1.1Kg Ginger - Thank you Aldi Peeled, the pulped in a food processor. About 900g into FV.750g Brewing Sugar250g Dark brown Sugar500g Light DMW500g Wheat DME150g Sultanas4 Oranges - Zest and Pulp, no pith2 Lemons - Zest and Juice1tsp Cream of Tarter2tsp Yeast Nutrient1tsp Pectolase20L into FVYeast = US-05 The US-05 really went to work on the sugars, was very surprised to see the rapid drop after only 6 days.18/3 OG=1.040, Racked to secondary 24/3 SG=1.006 - still a very small bit of activity in the Airlock. Will leave it for a week before bottling to make sure it's all done. Will Bottle condition until Summer, if it ever arrives.Tasted the sample and there was a nice ginger taste without being hot. Nice Golden colour. Think this might be a really good BBQ beer.
Quote from: DEMPSEY on April 15, 2021, 10:22:47 AMbump here @fishjam45(Colin) just like to know if this recipe of yours worked out in the end.