Ginger Beer #4
Munton and Fison plain dark malt extract,
Munton and Fison plain dark dry malt extract
Corn sugar (Why? Brewmeister doesn't know)
Hunk of ginger, grated,
(don't be shy with the size)
(5 minute steep)
Ale yeast (Brand?)
Crushed grains were added to 2 gallons of cold water. Grains were removed when mixture began to boil. Then the mixture was boiled for 1 hour with the malts and ginger root added. Primary ferment in plastic (3 days), secondary in glass carboy at about 70 - 75 degrees. Bottled with 7/8 cup of corn sugar. (This was too much!).
The author/Brewmeister?, BROWN%MSUKBS.BITNET@CUNYVM.CUNY.EDU, went on to say: "My long term taste-bud memory says this was brown, bitter and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was also overcarbonated, which deracted from the experience a bit. I wish I could tell you how much ginger I used, but I remember I wished it was more. Go for it! I've found nothing better to drink with Chinese food. My most memorable experience with ginger beer was at a Caribbean restaurant in Chicago. They offered a home-made ginger drink which I went for immediately. It was OUTSTANDING. It appeared to be a mixture of ginger, slightly alcoholic, slightly fizzy and totally delicious. They served it ice cold, which was somewhat startling given the warm afterburn it left in the back of my throat."