| Batch | 172 |
|---|---|
| Style | Ginger Ale |
2020-06-13
Fermentables
- 670 g Viking Malt Cara pale 8 EBC
- 140 g ginger, diced
- 1 lemon, sliced
Hops
No hops
Mash
- 7 l water
- Add ginger and lemons to warm water
- heat to 100°C
- Add malts
- Cool ~14h to 30°C
Sparge
No sparge
Boil
No boil
Cooling
No cooling
Pitching
Move wort to canister Add ~10 g baking yeast
Fermentation
At room temp (25°C) for 24 h, then in fridge