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? (anything else or changes i should make to get 7ish% ABU?) Maybe 500g Lactose at bottling if not sweet enough Ginger 1.2kg 3-5 Large squeezed and zested lemons or substitute for limes cinamon stick 3 large chilies maybe 20ml molasses maybe a light dry hopping after a week? Method Boil all fruit/chilly in muslin bags/cheesecloth in 10l of water for 60 mins dissolve sugars in 5l water mix all together with 9ishL water when reaches 23-30(?) degrees celcius add how much )rehydrated dry) yeast (having trouble using Ian h's spreadsheet for this recipe, but i have mr.malty yeast calc) what might the OG be? could dry hop after 7 days (when adding lactose?) then put in secondary fermenter after 2 weeks, after 3 weeks total bottle with carbonating drops and rack however long it takes. should i use beer finnings? already purchased on sale Sorry if i missed anything thanks for any help, this will be my second creation! please add to this or change the recipe in any way if you feel required Thanks!!!