badjak
Guru
I'm cheating here and am posting a recipe that is a bit different from the one I actually made today.
Reason being that I used malted barley & hop today, requiring equipmemt that most people won't have.
If this is against the rules, I'll post what I made today instead (i haven't tagged it as challenge for now)
Note that the following recipe has been made by me several times
Water: about 8 litre total
Sugar: 800 gr
Ginger: about 100 gram crushed
Sliced limes or lemons: 4 or 5
Voss kveik yeast
Before, at some point in time:
Boil 4 litre water, let it cool to room temperature and then put in the fridge
Bring 4 litre water to the boil and add the sugar till all is disdolved. Add ginger and lemon slices and boil 5 minutes more (to disinfect)
Cover pot and let it cool for a bit.
Then add 4 litre ice water (the previously boiled stuff).
Once the temperature is below 40 oC, move it to a fermenter and pitch the yeast. About a teaspoon is enough.
Wrap up to avoid too many temperature fluctuations and wait.
Voss kveik yeast is a quick one and works between 20 and 40 oC.
Fermentation will be finished in 5 days.
Transfer to clean pet bottles with 6-8 gr sugar per litre to carbonate.
It will take about a week to carbonate, then move to fridge, leave for a couple of days, and drink.
It will be very dry and have a strong ginger taste initially, but mellows over time
Reason being that I used malted barley & hop today, requiring equipmemt that most people won't have.
If this is against the rules, I'll post what I made today instead (i haven't tagged it as challenge for now)
Note that the following recipe has been made by me several times
Water: about 8 litre total
Sugar: 800 gr
Ginger: about 100 gram crushed
Sliced limes or lemons: 4 or 5
Voss kveik yeast
Before, at some point in time:
Boil 4 litre water, let it cool to room temperature and then put in the fridge
Bring 4 litre water to the boil and add the sugar till all is disdolved. Add ginger and lemon slices and boil 5 minutes more (to disinfect)
Cover pot and let it cool for a bit.
Then add 4 litre ice water (the previously boiled stuff).
Once the temperature is below 40 oC, move it to a fermenter and pitch the yeast. About a teaspoon is enough.
Wrap up to avoid too many temperature fluctuations and wait.
Voss kveik yeast is a quick one and works between 20 and 40 oC.
Fermentation will be finished in 5 days.
Transfer to clean pet bottles with 6-8 gr sugar per litre to carbonate.
It will take about a week to carbonate, then move to fridge, leave for a couple of days, and drink.
It will be very dry and have a strong ginger taste initially, but mellows over time
Last edited by a moderator:
