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- Apr 22, 2023
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Hi all. First real thread here, and wanted to get some input on a ginger beer
I intend to make in the next week or two.
First off, I just wanted to say that I made one, mid-summer this year, with less
than stellar results. It was drinkable, to me (I have cast iron taste buds), but
nothing to write home about. I cite this due to a few problems...warm temps.
fluctuating between 75f - 85f, no ability to test pH, and no way to treat my
water. I used EC-1118 (champagne) yeast.
The recipe (23L) was -
1.5 kg fresh ginger root (peeled & minced)
1 kg light DME (for a little body)
4 Tbsp lemon juice
5 lemon zest
3 lime zest
1 cup raisins (chopped fine)
3 black tea bags, to make a strong tea (for tannins)
2 star anise and 1 cinnamon stick (in boil)
2 Tbsp molasses (mostly for colour)
Golden yellow sugar for a SG of 1.054
Since then I've picked up a pH meter, my city water report, "salts" for water
treatment, lactic acid for pH adjustment, a bag of 2 row (Canadian), a pound
of Hersbrucker hops, and most important of all a pack of Lutra (dry) Kveik yeast.
So....my intentions are to basically follow the same recipe, except substitute
2 row malt for the DME, ferment with the Lutra instead of the 1118, add
a VERY scarce (almost subliminal) amount of hops, and aim for a smaller
gravity (perhaps 1.040 - 1.044).
Regarding the yeast....right now (Canadian winter) my basement suite stays
at a near constant 68f which (from what I've read) should help the Lutra keep
most esters down to a minimum.
Regarding the water....I have no real idea what "profile" I should be aiming for.
The water report is as follows (mg/L)
Calcium 15.96
Magnesium 1.52
Sulfate 2.8
Sodium 6.5
Chloride 3.5
Bicarbonate 56.12
Alkalinity 48.9
Regarding the malt....it's basically just a weak "beer" to add a little
body to what's essentially a sugared up ginger water, so I was thinking of mashing 4 lbs in
about 5L (1.32 gal) water (according to the infusion calculator). All I have is
a pot on my stovetop, so I'll use a mesh bag, and sparge with an equal amount
of water. I figure if I can keep the liquid down to a minimum it will help a lot
with cooling it quicker after the boil (as I have no chiller). I'll rack off as clear
a wort as I can, and add it to the other "half" of the recipe which will be boiled
and strained as usual.
So....anyways, I thought I might post this in the hopes that others might offer
some advice, or words of warning, before I set out to do this. Thanks.
I intend to make in the next week or two.
First off, I just wanted to say that I made one, mid-summer this year, with less
than stellar results. It was drinkable, to me (I have cast iron taste buds), but
nothing to write home about. I cite this due to a few problems...warm temps.
fluctuating between 75f - 85f, no ability to test pH, and no way to treat my
water. I used EC-1118 (champagne) yeast.
The recipe (23L) was -
1.5 kg fresh ginger root (peeled & minced)
1 kg light DME (for a little body)
4 Tbsp lemon juice
5 lemon zest
3 lime zest
1 cup raisins (chopped fine)
3 black tea bags, to make a strong tea (for tannins)
2 star anise and 1 cinnamon stick (in boil)
2 Tbsp molasses (mostly for colour)
Golden yellow sugar for a SG of 1.054
Since then I've picked up a pH meter, my city water report, "salts" for water
treatment, lactic acid for pH adjustment, a bag of 2 row (Canadian), a pound
of Hersbrucker hops, and most important of all a pack of Lutra (dry) Kveik yeast.
So....my intentions are to basically follow the same recipe, except substitute
2 row malt for the DME, ferment with the Lutra instead of the 1118, add
a VERY scarce (almost subliminal) amount of hops, and aim for a smaller
gravity (perhaps 1.040 - 1.044).
Regarding the yeast....right now (Canadian winter) my basement suite stays
at a near constant 68f which (from what I've read) should help the Lutra keep
most esters down to a minimum.
Regarding the water....I have no real idea what "profile" I should be aiming for.
The water report is as follows (mg/L)
Calcium 15.96
Magnesium 1.52
Sulfate 2.8
Sodium 6.5
Chloride 3.5
Bicarbonate 56.12
Alkalinity 48.9
Regarding the malt....it's basically just a weak "beer" to add a little
body to what's essentially a sugared up ginger water, so I was thinking of mashing 4 lbs in
about 5L (1.32 gal) water (according to the infusion calculator). All I have is
a pot on my stovetop, so I'll use a mesh bag, and sparge with an equal amount
of water. I figure if I can keep the liquid down to a minimum it will help a lot
with cooling it quicker after the boil (as I have no chiller). I'll rack off as clear
a wort as I can, and add it to the other "half" of the recipe which will be boiled
and strained as usual.
So....anyways, I thought I might post this in the hopes that others might offer
some advice, or words of warning, before I set out to do this. Thanks.