I made this and have had a few, it is lovely and bitey and strong.   "DrSmurto said:   Hi Ben   Here is my most commonly brewed GB.   20L batch   1.25 kg ginger (0.75kg fresh and 0.5kg that has been stored in the fridge for >2 months) 2.5 kg raw sugar 1 cinnamon stick 6 cloves (the spice, not garlic.....) 2 lemons Champagne yeast   Puree the ginger, skin and all. Chop lemon roughly. Boil everything for 30 mins to 1 hour. Cool. Top up to 20L in fermenter. Pitch yeast (and some