Beer Brewing
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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
Log
- Yeast pitch the morning of March 23rd, 2012.
Extra wort was put into a different 5 gallon carboy and a different yeast (Danstar Nottingham) was pitched.