Paul's Chilli Ginger Beer proved ridiculously popular at a party a couple of weeks ago (it was ALL gone within a few hours), and now more was needed. Paul has decided to up the fresh Chilli and Ginger content, which adds a fresh, zingy burn to the brew.
His recipe:
6 Small hot chillies, finely chopped
About 2 cups of fresh ginger, finely chopped
1 Ginger Beer Kit, from our local Homebrew shop
The Chilli and Ginger is simmered in water for about 10 minutes before the other ingredients are added and yeast is pitched once the wort has cooled. Should be delicious!
I have gone for Draught style beer:
1 Can of Thomas Cooper's Traditional Draught
1.5kg Light Malt Extract
1 Packet of Lloyd's Lager Booster
Foolishly I forgot the lager booster, and had to throw it in after the yeast - requiring a good stir to dissolve thebooster. This was a worry because I dont normally stir in the yeast. All Fine though - 12 hours later there was a thick yeasty layer on the top of my brew and the airlock bubbling away :)
I've brewed my last few beers in a disused fridge. This is working really well, as the insulation keeps the brew at a steady 18-20 Degrees.
I've brewed my last few beers in a disused fridge. This is working really well, as the insulation keeps the brew at a steady 18-20 Degrees.
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