Gday all,
A quick question here from a noob. I recently, last week, bottled a country brewer ginger beer. The sugars added were 700g raw sugar and 300g Maltodextrin. I was considering doing another to the following recipe.
Country brewer Ginger Beer Concentrate
1kg light dry malt
250g honey
250g Buderim Ginger Chips
juice and zest from 6 limes
Country brewer Champagne Yeast
Fill fermenter to 18L
and perhaps a couple of cloves.
How do you think that this recipe will go. The ginger beer that I have just bottled, looks quite watery, and I am hoping that 1kg of the light dry malt, might give it a bit more body. Will this be the case ?
By the way, I need this to work well as most of it will be for my 91 year old grand mother!
Thanks in advance,
Regards
Uncle Joe