I'm a novice brewer looking to make my first Ginger Beer. I've done my research and compiled a recipe but wanted a bit of advice before getting started.
I've also found a few recipes that don't use hops but have spices, I was considering using a tsp of nutmeg, cinnamon, and cloves but i'm unsure as to whether they would conflict with the hops and the citrus/fruity vibe i'm going for.
1.25kg ginger grated – 60min boil in bag
250g ginger pieces dry hop – soak in vodka overnight before dryhop?
3 lemons – zest added to 60min bag boil juice added with bittering hop
1.5kg light malt – maybe half light half dark – impact on ginger flavour?
250g dextrose – going to have enough sugar?
250g maltodextrin
20g citra hop – bittering - 30 min?/ might be better as tea as its more of an extract brew?
15g cascade hop – dry hop
1tsp irish moss at end of boil – will this reduce ginger sediment/ increase clarity in dme beer?
Champagne Yeast 10g
Was planning on boiling the ginger in a 10L pot and mixing the DME and sugars in the fermenter then filling with cold water until 22L.
Thoughts?
Cheers.
I've also found a few recipes that don't use hops but have spices, I was considering using a tsp of nutmeg, cinnamon, and cloves but i'm unsure as to whether they would conflict with the hops and the citrus/fruity vibe i'm going for.
1.25kg ginger grated – 60min boil in bag
250g ginger pieces dry hop – soak in vodka overnight before dryhop?
3 lemons – zest added to 60min bag boil juice added with bittering hop
1.5kg light malt – maybe half light half dark – impact on ginger flavour?
250g dextrose – going to have enough sugar?
250g maltodextrin
20g citra hop – bittering - 30 min?/ might be better as tea as its more of an extract brew?
15g cascade hop – dry hop
1tsp irish moss at end of boil – will this reduce ginger sediment/ increase clarity in dme beer?
Champagne Yeast 10g
Was planning on boiling the ginger in a 10L pot and mixing the DME and sugars in the fermenter then filling with cold water until 22L.
Thoughts?
Cheers.
