Beer Brewing

From Noisebridge
Revision as of 01:05, 23 March 2012 by David415 (Talk | contribs)

Jump to: navigation, search

Ginger Ale



  • 2 pounds of fresh ginger
  • 9 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)


  • simmer malt extract and water for about 30 minutes
  • decoct ginger in a pot of water
  • add strained decoction to malt extract solution and cool
  • let it cool with the lid on
  • check specific gravity
  • pitch yeast
Personal tools