Grandma's Australian Ginger Beer (Extract) 8-9 litres

Grandma's Australian Ginger Beer
(Extract) 8-9 litres

[ Back to the Main Recipe Page ] [ Back to the Specialty Beer recipe Page ]

This Homebrew Recipe was added by Heather Sebald on July 13, 2003 at 14:05:57:
(Please contact them if you have questions about the Recipe)

Brewing Method: Extract
Yeast: none
Yeast Starter: none
Batch Size: 8-9 litres
Original Gravity: ?
Final Gravity: ?
Alcohol Content: .05 %
Total Grains: none
Color: cloudy
Extract Efficiency: 100 %
Hop IBU's:
Boiling Time:
Primary Fermentation: 10 days at room temp
Secondary Fermentation: 7 days in a cool spot
Additional Fermentation: up to a year in cool

Grain Bill:

4 1/2cups white sugar

Hop Bill:

Mash Schedule:

Mash -
Juice of 2 lemons, I teaspoon lemon pulp, 4 teaspoons dry ginger,2 teaspoons sugar, 2 cups water.
Allow to ferment 3 days then feed every day with 2 teaspoons dry ginger and 1 teaspoon sugar

Brewers Notes:

After 10 days.
Dissolve 4 cups sugar in 4 cups boiling water. Add the plant,strained through a cloth and squeezed dry. Add 28 cups water and the juice of 4 lemons. Bottle and store in a cool dark place for 7 -10 days. Makes approx 9 litres. Has minimal alcohol content at this point and the whole family can enjoy it. It has the rich ginger flavour Dave Whitman is seeking. Leave it brew for a year and the alcohol contend is substantially higher! Caution: Bottles will explode after a year. If left in a container from which the gasses can escape, the full flavour will develope and it can be bottled at any time and produce the sparkling product in 7 days.