Barkshack Gingermead

Source: Peter Czap (from the book by Charlie Papazian)
Recipe added: 08/10/97
Email: maryorpeter.czap@sympatico.ca

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!!!

Specifics

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

Ingredients:

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

Procedure:

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.

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