This should be around 6 percent ABV.
See the link for more info. I did not come up with the original recipe.
http://www.reddit.com/r/Homebrewing/comments/1yjh04/alcoholic_ginger_beer/
Fermentables
33% - Brown Sugar - US
0.5512
46
10
Late
67% - Cane Sugar
- US
1.1023
46
1
Late
Hops
No hops in this recipe
Yeast
Fermentis Safale S-04
79%
Other Stuff
Ginger
8.8185
oz
Boil
Ginger Powder
6
tsp
Boil
Lemon - Grated and Juiced
1
each
Boil
Clove
3
each
Boil
Allspice
5
each
Boil
Cinnamon
1
each
Boil
Cream of Tartar
1
tsp
Boil
Lime
0.5
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Put the ginger powder, half the fresh ginger, lemon rind, and all the spices into a pan, add 3 litres of water and bring to the boil, then simmer for 20 mins. Add the remaining ingredients and turn off the heat. Leave to cool
2.Strain into a demijohn, add 1 tsp beer yeast (I tend to use safale s-04) and 1 tsp yeast nutrient and ferment for around 7-14 days. Rack and bottle as for beer.
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