Made this last summer it was a smash. Cant remember where I got it from though.
Hard Ginger Beer (Alcoholic) 23L
This recipe makes a semi-sweet alcoholic ginger beer of about 4.5% strength. You can vary the sweetness by varying the amount of lactose in the recipe or make it dry by leaving the lactose out altogether (see notes)
You will need
• A 25 or 30 litre fermenter
• A priming scoop for measuring sugar into the bottles
• Homebrew sterilizing compound
• Beer or screw top softdrink bottles
Ingredients:
• 2kg Dextrose
• 500g malt extract
• 500g lactose
• 2kg crushed fresh ginger
• 4 Lemons Juiced
• 5g yeast nutrient
• 1 sachet SAFale yeast
• 2 Hot Chilies
Method
• Heat 5 litres of water then add glucose, malt, lemons & ginger & simmer for 20 minutes.
• Sterilize your fermenter according to directions on the sterilizing compound.
• Add about 12 litres of cold water into your fermenter. Pour the hot mixture through a straining bag (available at homebrew suppliers) into the fermenter.
• Top up with cold water to the 22 litre mark add the yeast nutrient & stir well.
• Make sure the temperature is 30C or less & add the yeast, fit a fermentation lock in the lid of the fermenter & half fill it with water.
• The fermentation should start within 24 hours although it usually ony takes a couple of hours to start. When it starts, bubbles should be rising through the ginger beer & stream through the water in the airlock.
• Allow the ginger beer to ferment until it stops then allow it to settle & clear for 48 hours.
• Use a priming scoop (available from homebrew suppliers) to add a measure of sugar to each bottle.
• Fill the bottle to about 50mm from the top then seal it firmly with a crown seal or screw cap.
• Store these bottles in a warm place for a week or 2 to allow them to condition (become fizzy). They will now be ready to drink.
Notes
You can vary the quantities of lemons & ginger to suit your own taste.
