Beer Brewing

From Noisebridge
Revision as of 13:30, 23 March 2012 by (Talk)

Jump to: navigation, search

Ginger Ale



  • 2 pounds of fresh ginger
  • 8 pounds of malt extract; we used Munich and Amber malt syrups
  • 4 gallons of water; we used tap water
  • 1 liquid vile of Dry English ale yeast (wlp007)


  • simmer malt extract and water for about 30 minutes
  • decoct ginger in a pot of water
  • add strained decoction to malt extract solution
  • let it cool in the large stockpot with the lid on
  • check specific gravity
  • siphon into 5 gallon glass carboy
  • pitch yeast
  • attach bung and hose + jar of water for an airlock with overflow


Yeast pitch the morning of March 23rd, 2012. Extra wort was put into a different 5 gallon carboy and a different yeast (Danstar Nottingham) was pitched.

Personal tools