wouldn't mind at all! now bear in mind that we haven't tasted this one yet... but it's based off an earlier recipe, so should be ok.
1 gallon: 12-16 oz. light brown sugar 0-4 oz. Molasses - (makes the final product very dark colored, adds rich flavor. optional.) ~3.5 oz chopped/crushed fresh ginger root - (tweak up or down depending on your 'spicy' wishes.) 1 Tbsp cream of tartar - (helps head retention, no flavor component) zest and/or juice from 1/2 lemon
Boil the ginger and spices in a gallon of water for 30 minutes. Add sugars, Cream of Tartar, and lemon at 15 minutes. Cool, ferment, bottle, drink. Yeast: We've used Burton Ale Yeast (white labs) for both of our batches, but we're still trying to find a yeast that'll leave it slightly sweeter. The Burton's the best we've found in our research so far, and it still leaves it a little dryer than we're aiming for. Liquid yeast gets a little expensive for 1gal batches though, so might move to dry yeast next round.
Try a 1 gallon batch, not much to lose. See if you like it, tweak the recipe, and let me know what you think!
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branchandroot
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Date: 2006-01-06 01:49 pm (UTC)now bear in mind that we haven't tasted this one yet... but it's based off an earlier recipe, so should be ok.
1 gallon:
12-16 oz. light brown sugar
0-4 oz. Molasses
- (makes the final product very dark colored, adds rich flavor. optional.)
~3.5 oz chopped/crushed fresh ginger root
- (tweak up or down depending on your 'spicy' wishes.)
1 Tbsp cream of tartar
- (helps head retention, no flavor component)
zest and/or juice from 1/2 lemon
additional spices if desired:
4 whole cloves
3 allspice berries
3 cardamom pods
1 cinnamon stick ~3"
Boil the ginger and spices in a gallon of water for 30 minutes.
Add sugars, Cream of Tartar, and lemon at 15 minutes.
Cool, ferment, bottle, drink.
Yeast:
We've used Burton Ale Yeast (white labs) for both of our batches, but we're still trying to find a yeast that'll leave it slightly sweeter. The Burton's the best we've found in our research so far, and it still leaves it a little dryer than we're aiming for. Liquid yeast gets a little expensive for 1gal batches though, so might move to dry yeast next round.
Try a 1 gallon batch, not much to lose. See if you like it, tweak the recipe, and let me know what you think!