Ok here's my recipe based on father n sons GB.
500g ginger grated skin n all
50g dry ginger powder
2 red chillies sliced in half
2 cloves
2 cinnamon sticks
Tspn nutmeg
Can coopers ginger beer
720ml buderim ginger refresher cordial
310g dark brown sugar
910g raw sugar
250ml yellow box honey
5g yeast nutrient
Us05 yeast
Put 6l water in pot and bring to boil
45min boil time count down from 45
45min add honey n chillies
30min add gingers and cordial
15min add all sugars, spices and yeast nutrient
At end of boil put your tin of coopers you've had softening (opened can sit in very hot water) into this mix.
allow to steep for an hour with lid on (put lid on for last 5min of boil to sanitise)
strain through seive (sanitised) into sanitised fermenter and top up to 21l and seal lid (I tape over the hole in lid)
When at 20c rock fermenter back n forth for 60seconds to aerate contents (make sure lid is secure!) and pitch yeast as per directions.
Quite expensive and a bit of faffing about but makes a Cracking GB at about 4.8% or something
