So i need an expert opinion on my recipe i am thinking of using. My goal is to make 23-25L of sweet ginger beer with an ABU of 5-8+%.
Recipe - all fresh will freze fruit to break down cell walls
1.5 -2 kg DLME
1kg Dextrose
S0-4 Yeast? (15-20g?)
Should i use brown sugar or maltodextrine...
