@JoeB7 this recipe is from Kingsley Phillips not mine. Credit given where credit is due.
1 kit ginger beer
1kg Raw or dark brown sugar
500g fresh ginger
50g powdered ginger
4 x kaffir lime leaf shredded
1 birds eye chili's sliced, seeds and all.
4 whole cloves
2 tsp nutmeg
2 tsp cinnamon
snap the fresh ginger into chunks and then put it into a food processer until it all becomes processed. If you don’t have a food processer, I suppose you could coarsely grate it all?
Bring 3 litres of water to boil in a big soup pot. Turn down to med heat…
Add honey and fresh ginger, close the lid and boil @ 20 mins.
Add chilli, and powdered ginger, boil @ 10 mins.
Add the dark brown sugar, cloves, nutmeg, cinnamon and boil @ 5 mins.
Turn the heat off, but keep the lid on the whole time. Tip in GB extract… stir well.
Then using a very large metal sterile sieve strain the liquid from your soup pot into the fermenter and chuck the solids left behind out.
Top up to 23L with cold water, pitch preferred yeast at 18c then ferment for 2 weeks at 17C, bottle and or keg gets better with more time…
If I don't grow mine by then I guess I'll buy the fresh ginger.
P.S. Thanks for the snacks ?