Beer Brewing

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(Procedure)
(Ginger Ale)
Line 13: Line 13:
  
 
* 2 pounds of fresh ginger
 
* 2 pounds of fresh ginger
* 9 pounds of malt extract; we used Munich and Amber malt syrups
+
* 8 pounds of malt extract; we used Munich and Amber malt syrups
 
* 4 gallons of water; we used tap water
 
* 4 gallons of water; we used tap water
 
* 1 liquid vile of Dry English ale yeast (wlp007)
 
* 1 liquid vile of Dry English ale yeast (wlp007)

Revision as of 13:22, 23 March 2012




Ginger Ale

Simple...


Ingredients:

  • 2 pounds of fresh ginger
  • 8 pounds of malt extract; we used Munich and Amber malt syrups
  • 4 gallons of water; we used tap water
  • 1 liquid vile of Dry English ale yeast (wlp007)


Procedure

  • simmer malt extract and water for about 30 minutes
  • decoct ginger in a pot of water
  • add strained decoction to malt extract solution
  • let it cool in the large stockpot with the lid on
  • check specific gravity
  • siphon into 5 gallon glass carboy
  • pitch yeast
  • attach bung and hose + jar of water for an airlock with overflow
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