Barkshack Gingermead

Source: Peter Czap (from the book by Charlie Papazian)
Recipe added: 08/10/97

I just tasted this brew (6 months after initial brewing) and it is just beginning to taste good. High alcohol but still a bit rough. It should be best enjoyed about 6 to 12 MONTHS after bottling. The bubbles it makes when opened are the same as champagne. ENJOY!!!


Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: 1.058
Finishing Gravity: 0.994
Time in Boil: 1 hour
Primary Fermentation: 7 days
Secondary Fermentation: 6 months
Additional Fermentation: none



boil for 1 hour 2 gallons water, honey, corn sugar, ginger gypsum, citric acid, yeast nutrient and hops. Add the irish moss during the final 10 min. turn off heat. Take a stainer and remove as much of the ginger as possible. pour the entire contents into a plastic open primary fermenter and add about 3 gal. cold water. when cooled to 70-78 degrees pitch yeast. After 7 days, rack to secondary fermenter. Let it ferment at least 1 month, (mine sat for 5). Bottle with .75 cup corn sugar.
[Back]Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the Gambrinus' Mug pages should be assumed to be in the public domain.