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
- 7 lbs light honey (all natural unpasturized)
- 1.5 lbs corn sugar
- 3 oz. freshly grayed ginger root
- 1.5 tsp gypsum
- 1 tsp citric acid
- 3 tsp yeast nutrient
- .75 oz cascade hops
- .25 oz irish moss
- .75 cup corn sugar (for bottling)
- 1-2 pkg champagne yeast
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 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.