I have been home brewing Beer all of my Adult life (off and on) and at 43yo, have made kit Ginger beer a few times but now, i am going to do it Alcoholic.
So, i purchased 5 Cans of the Coopers stuff ready to try and have a go at it,, and today i did
![Razz :P](./images/smilies/icon_razz.gif)
I have read most of the threads related to this here, and had settled on a boil advised by one of the guys here, but with my own twist.
Heres how i did it (feel free to comment or advise)
The Boil
1x Cinnamon sticks
12 Cloves
225g Peeled Fresh ginger (Net) processed
The grated zest and flesh (diced) of 1 lime
4x small Chillies (Scuds) sliced
Add three litres of water to a sanitised pot with lid and bring to the simmer. Add Ginger, Cinnamon, , Cloves, Chillies and Lime and hard simmer for 40 mins.
14/06/13
Type: Coopers Ginger Beer
Sugars: 2x 1kg bag of Raw Sugar, 500gr dried Malt extract
Yeast: ½ yeast (Ale) that came with it, ½ Coopers Brewmater Pils (saflager)
Temp at SG: 27 degrees
SG: 1052
Check Fermentation:
Finish Date:
Comments:
All ingredients as above.
Added sugars first to fermenter then strained in hot broth. Added contents of can and gave a good stir. Reinstalled strainer and filtered through three cans full of cold water. Gave a good stir.
Added cold water to 20 litres then pitched yeast.
To take my hydrometer sample, I poured ¼ test tube out (to clean out tap) and filled the test tube ready for the test.
I hope i have covered everything here.
Shayne