Ingredients:

White Sugar

4½ Lbs

Root Ginger

3 oz

Crystal Malt Grain

3 oz

Cloves

¼ teaspoon

Ground Nutmeg

½ teaspoon

Water

5 Gallons

Method :

The sugar was first dissolved in a large pan of boiling water, then the nutmeg, cloves, nutmeg and the malt grain was added. This all was brought to the boil.

A brew bin was washed, sterilised and rinsed, 4½ gallon of cold water was added, put on the table with a heat belt attached.
A batch of yeast was made up of 5 teaspoons of yeast in a cup of water and sugar solution and was left to start.

The main wort was stirred after simmering for 10 minutes, it was golden brown in colour and smelt faintly of cloves. The root ginger was finely sliced on a baking tray and added to the wort. The wort was then brought up to the boil over a quarter of an hour and was left to simmer for a further hour; this was to let the ginger soften and infuse into the wort where the flavours could satisfactorily mix.
After said time had elapsed the wort was poured carefully into the prepared brew bin, temperature tested and the acted yeast culture was added. Everything was stirred to ensure an even mix.
O.G. is around 1080 and this should all ferment down in 4 – 7 days.

Ingredients:

White Sugar

4½ Lbs

Fresh Root Ginger

3½ Lbs

Dried Root Ginger Powder

2 oz

Spray Malt

1 Lb

Crystal Malt Grain

3 oz

Ground Nutmeg

½ teaspoon

Liquorice Root

3 inches

Cinnamon Stick

3 inches

Water

5 Gallons

Method :

The Dried root ginger was broken into pieces and added to 2½ pints boiling water together with the nutmeg & cinnamon stick, to soften a little. The liquorice root was added to this and simmered for 5 minutes before all of the sugar was added and stirred until dissolved. Next the crystal malt grain was added and stirred in, before adding the spray malt – also stirred until dissolved.
It was then brought to the boil for five minutes, and then allowed to cool to a simmer for approximately 20mins.

A brew bin was washed, sterilised and rinsed, 4 gallons of cold water was added, put on the table with a heat belt attached.

A batch of yeast was made up of 5 teaspoons of yeast in a cup of water and sugar (2 oz) solution and was left to start.

The main wort was stirred after simmering for 10 minutes, it was golden brown in colour and smelt faintly of ginger and malt.

The fresh ginger was finely sliced and brought to the boil in a separate pan, tasted for flavour and strength - wazza wazza wow!

After half an hour had elapsed the wort together with the ginger liquor was poured carefully into the prepared brew bin, temperature tested and the acted yeast culture was added. Everything was stirred to ensure an even mix.

O.G. is around 1.040 (7% a/v) and this should all ferment down in 4 – 7 days.

2 Hours later the brew had already showed signs that primary fermentation had begun.

End Brew

Very strong ginger taste with an extra bite in the throat area, together with a strong flavour to make you know you’ve had a good drink with every mouthful.