Probably Due To Network Congestion

Something a little different today and almost all made up with a little reference to a recipe I found online, could taste pants, but hopefully it will be a hot ‘n spicy 4.4%-ish Ginger Ale.

The Ingredients & recipe go something like this:

• Approx 21-23 Litres of hot liquor from the HLT
• 1.4Kg Ginger root, finely sliced
• 6 Lemons, finely sliced
• 1 Lime, finely sliced
• 1.5Kg Caramalt, steeped in Mash Tun then all hot liquor Sparged through it
• 1.25Kg White Sugar
• 250g Soft Dark Brown Sugar
• 150g Demerara Sugar
• 40g Ground Ginger followed by 4 Heaped Tsp of the same
• 1/2 Tsp very hot Indian Chilli powder
• 3/4-1 Tsp Cream of Tartar
• Yeast Safale s-04

Put all the ingredients in a very large pan, bring to the boil and simmer for 20-30mins, followed by chilling down with the Immersion Cooler and running off to the FV.
I tweaked the OG to 1038 (the ingredient sugars reflect this) and also the extra Teaspoons of Ground Ginger & Chilli Powder were added near the end to adjust the spice / heat level. If the yeast ferments down to dryness it will be a 5.4% Ginger Ale 🙂

Most of the Ingredients:

Caramalt which I steeped then sparged thru to get my liquid volume in the large pan:

Lemons & Limes all sliced up:

All the Ginger chopped up:

The Steeping Caramalt:

Sparging:

Fruit Salad anyone?:

Quite an easy couple of hours this morning, time will tell what it turns out like 🙂

*Bottled 22nd Oct ’11 with 80g Demarara Sugar, fermented right down to 1000! so its dry, tastes a bit pants so I hope some carbonation lifts it, Needs sweetness!!!!