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So, I've brewed a ginger concoction a number of times.
Very simple, just ginger, water, lemons, sugar and yeast.
And yeast nutrients
ABV of 4-5%
Obviously, because it's just plain sugar for the yeast to eat, it turns out quite dry.
I would like it a bit sweeter, but I'm not aiming to brew a beer with ginger taste (thats for another time)
I can add sorbitol, but I was thinking of keeping mostly to my existing recipe, but adding a limited amount of base malt, mashed at a fairly high temperature, like 69 oC (156 F), maybe even 70 oC (158 F) to create some unfermentable sugars.
Still adding sugar
Does that sound like an option?
I wanna brew tomorrow
Very simple, just ginger, water, lemons, sugar and yeast.
And yeast nutrients
ABV of 4-5%
Obviously, because it's just plain sugar for the yeast to eat, it turns out quite dry.
I would like it a bit sweeter, but I'm not aiming to brew a beer with ginger taste (thats for another time)
I can add sorbitol, but I was thinking of keeping mostly to my existing recipe, but adding a limited amount of base malt, mashed at a fairly high temperature, like 69 oC (156 F), maybe even 70 oC (158 F) to create some unfermentable sugars.
Still adding sugar
Does that sound like an option?
I wanna brew tomorrow