Northern Flora ginger beer.
Smakte denne på Bjorleik, da Devon Priemus fra Northern Co holdt foredrag og ga oss smaksprøver.
Basic receipe:
Pilsner malt (best) 70%
Caramalt (TF) 10%
Carapils (Best) 3%
Aciduated (Best)1.5%
Lemon 10.1% (by weight before peeling and juice)
Honey 5.4%
1000 gr ginger root per 20L
Mash 65 degrees 60m, 78 degrees 15m
Hops: Summit for a token 5-6 IBUs @ 90m (they dont contribute much other
than being able to call it beer morally speaking)
Ginger/honey/Lemon/protofloc @ 10m
10m whirlpool
US-05 2 weeks @ 17-18C
OG 11p (OG 1.044)
FG 2.5p (FG 1.010)
More specific:
The Honey is likely to be changed to suger/syrup or dextrose in the near future due. I dont think its missed based on a test batch and it might actually referment since its not left very long. Plus its expensive. Lemon is tricky. Gravity of juice seems to change everytime and with each individual lemon, but its not so much that it will cause any major problems (and I always shoot .1% low). More that the 10% is by weight of the lemons BEFORE peeling and juicing ie. 4-5 lemons in a home brew. Not 10% of juice and peel, that would really accent the "Zalo" character. We peel them with a normal potato peeler getting as little as the white as possible, then juice. Suggestions on how to speed up this process without personal injury can be mailed to
Tone@northernco.no Ginger is added at a ratio of 1kg per 20L. We put it in a blender, peel and all and shred it to a stringy pulp. Dont lose the "juice" at this stage even if its only a teaspoon, it's concentrated awesome.
It goes into a big mesh bag (or 3) with the lemon peel and juice for the last 10 minutes of the boil, it then steeps in the kettle for about 10 more minutes in a whirlpool to settle down and then raised to "drip dry" above the wort as its sent
through the heat exchange. An important note is that it should kind of "float" with wort circulating all throughout the ginger pulp. If the bag is too full it just turns into a bullet and you dont get any circulation. We can get all the ginger for a 400L batch into one 20L mesh bag physically but it then becomes too dense and nothing circulates, so we have the ginger spread out in 3 bags with different lenghts of cord on them so they get to move around a bit. At home Id suggest just using a biab, or strain it after cooling (which is what I used to do at home) Notes on the water. The water in Fedje is soft, basically brewing with rain water, its less than 2ppm of Calcium, mg, so4 but is 30ppm CL, highish in PH around 7.5-8 . I use Calcium Chloride and gypsum to bring that up to around 50ppm of ca+so4 in everything I do. The cl ends up around 90. If you are interested in the ratio at all?
For fermentation it is done at around 17-18 degrees for 14 days, I ferment under a bar of pressure after the first 2 days, then crash it a couple of days before kegging.
Lots of ginger hides brewing mistakes :-D
Did I forget something? Probably.
Devon
Min BeerCalc versjon, basert på oppskriften til Devon ligger
her.
) har lite eller absolutt ingenting med topic å gjøre, blir den vel tung å dra igjennom.
