Ingredients

4 cup spent grains

2 ½ cups Wholemeal flour

2 eggs

1 cup peanut butter

Instructions

Combine grains and flour in a bowl. Mix in peanut butter and eggs till all ingredients are fully combined into a dough

Roll out the dough on a floured board to 1cm thickness.

Cut out your desired shape with cookie cutters or form into desired shape

Transfer to baking tray and bake for 30 mins at 180*C

Reduce the heat to 95*C and bake for a further 2 hours or until the biscuits are dry.

Store in an airtight container

Notes

Please make sure there are No Hops in your grains as hops can be harmful for your dog

Store grains in the freezer till you’re ready to bake and allow to fully defrost.

Optional additions-

1 tbsp. Turmeric

1 tbsp. Dried Mint 

The post Spent Grain Dog Biscuits appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 30 min

Mash Water: 12.75 L

Sparge Water: 15.22 L @ 77 °C

Total Water: 27.97 L

Boil Volume: 24.42 L

Pre-Boil Gravity: 1.042

Vitals

Original Gravity: 1.045

Final Gravity: 1.008

IBU (Tinseth): 15

BU/GU: 0.34

Color: 6.9 EBC 

Mash

Strike Temp — 67.6 °C

Temperature — 62 °C — 60 min

Mash Out — 75 °C — 15 min

Malts (4.25 kg)

1.5 kg (35.3%) — Joe White Maltings, Traditional Ale Malt — Grain — 5.9 EBC

1.5 kg (35.3%) — Joe White Maltings, Pilsner — Grain — 3.2 EBC

1 kg (23.5%) — Corn, Flaked — Grain — 2.6 EBC

250 g (5.9%) — Voyager Craft Malt Dexter Malt — Grain — 7 EBC

Hops (35 g)

5 g (6 IBU) — Magnum 13.5% — Boil — 30 min

10 g (5 IBU) — Centennial 8.3% — Boil — 15 min

20 g (4 IBU) — Centennial 8.3% — Boil — 5 min

Miscs

1 item — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Fermentis US-05 Safale American Ale 81%

Fermentation

Primary — 20 °C — 10 days

Notes

Clean, light and ultra-refreshing — this Cream Ale pours bright with a smooth malt backbone and a subtle hint of dank hop character. Crisp on the finish and incredibly quaffable, it’s the kind of beer that disappears faster than you planned. Easy drinking, full of flavour, and perfect for any session.

Buy it Here

Link to Brewfather

The post Side Quest Ale (Cream Ale) appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 16.29 L

Sparge Water: 14.18 L @ 77 °C

Total Water: 30.47 L

Boil Volume: 25.92 L

Pre-Boil Gravity: 1.051

Vitals

Original Gravity: 1.058

Final Gravity: 1.013

IBU (Tinseth): 43

BU/GU: 0.74

Color: 27 EBC 

Malts (5.43 kg)

3.7 kg (68.1%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 5.9 EBC

700 g (12.9%) — Munich II — Grain — 23 EBC

650 g (12%) —  Carared — Grain — 47.5 EBC

300 g (5.5%) — Extra Light Crystal /  Caramalt — Grain — 50 EBC

80 g (1.5%) — Carafa Special I — Grain — 900 EBC

Hops (120 g)

20 g (18 IBU) — Galaxy 16.4% — Boil — 15 min

20 g (13 IBU) — Mosaic 11.9% — Boil — 15 min

20 g (7 IBU) — Galaxy 16.4% — Boil — 5 min

20 g (5 IBU) — Mosaic 11.9% — Boil — 5 min

20 g — Galaxy 16.4% — Dry Hop — day 4

20 g — Mosaic 11.9% — Dry Hop — day 4

Miscs

1 item — Whirlfloc — Boil — 15 min

2.4 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Verdant IPA 77%

Fermentation

Primary — 20 °C — 7 days

Cold Crash — 4 °C — 2 days

Notes

The Red Rocket Red IPA has a healthy dose of Mosaic and Galaxy hops accompanied by the sweet malty backbone. This beer is a delicious symphony waiting to be enjoyed by the masses.

Buy it Here

Link to brewfather

The post Red Rocket Red IPA appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 30 min

Mash Water: 23.85 L

Sparge Water: 5.15 L

Total Water: 29 L

Boil Volume: 25.46 L

Pre-Boil Gravity: 1.058

Vitals

Original Gravity: 1.061

Final Gravity: 1.015

IBU (Tinseth): 25

BU/GU: 0.41

Color: 8.9 EBC 

Mash

Temperature — 70 °C — 60 min

Mash Out — 75 °C — 10 min

Malts (5.7 kg)

2 kg (35.1%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 2.9 EBC

2 kg (35.1%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC

1 kg (17.5%) — Blue Lake Milling Oats, Flaked — Grain — 2.8 EBC

500 g (8.8%) — Blue Lake Milling Wheat Flaked — Grain — 3.2 EBC

200 g (3.5%) — Cargill (Gambrinus) Honey Malt — Grain — 49.5 EBC

Hops (345 g)

55 g (7 IBU) — Amarillo 9.2% — Aroma — 30 min hopstand @ 77 °C

55 g (9 IBU) — Citra 12% — Aroma — 30 min hopstand @ 77 °C

55 g (9 IBU) — Mosaic 12.25% — Aroma — 30 min hopstand @ 77 °C

30 g — Amarillo 9.2% — Dry Hop — day 2

30 g — Citra 12% — Dry Hop — day 2

30 g — Idaho #7 12.7% — Dry Hop — day 2

30 g — Amarillo 9.2% — Dry Hop — day 5

30 g — Citra 12% — Dry Hop — day 5

30 g — Idaho #7 12.7% — Dry Hop — day 5

Hopstand at 77 °C

Miscs

2.4 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Pomona 82%

Fermentation

Primary — 20 °C — 4 days

Primary — 22 °C — 5 days

Cold Crash — 4 °C — 3 days

Get Your Recipe Kit Here

Here is the link to Brewfather

The post It’s Just So Big N Juicy DDH NEIPA appeared first on Brew Distill Ferment.

With the aid of some of these revolutionary yeast labs we have put together a yeast comparison chart.

Lallemand and Fermentis are the two main yeast labs we carry in store, so we have based the comparisons around them.

We hope this chart will make your recipe planning just a little easier.

Check out our yeast here

Thanks to the following for providing information

Dereck Lacey from Bluestone yeast

Richard Chamberlain from Lallemand

Zachary Mann from Morebeer

Micheala Carter from Bevie

The post Yeast Substitution Chart appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 30 min

Mash Water: 20.4 L

Sparge Water: 7.68 L

Total Water: 28.08 L

Boil Volume: 25.46 L

Pre-Boil Gravity: 1.045

Vitals

Original Gravity: 1.048

Final Gravity: 1.010

IBU (Tinseth): 34

BU/GU: 0.70

Colour: 5.9 EBC 

Mash

Temperature — 69 °C — 60 min

Malts (4.55 kg)

3.9 kg (85.7%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC

500 g (11%) — Wheat Malt Craft — Grain — 3.5 EBC

150 g (3.3%) — Dexter Malt (Dextrine Malt) — Grain — 7 EBC

Hops (145 g)

30 g (16 IBU) — Motueka 8.3% — Boil — 15 min

15 g (9 IBU) — Nectaron 9.1% — Boil — 15 min

5 g (4 IBU) — Nelson Sauvin 11.5% — Boil — 15 min

20 g (2 IBU) — Motueka 8.3% — Aroma — 20 min hopstand @ 77 °C

15 g (2 IBU) — Nectaron 9.1% — Aroma — 20 min hopstand @ 77 °C

15 g (2 IBU) — Nelson Sauvin 11.5% — Aroma — 20 min hopstand @ 77 °C

25 g — Motueka 8.3% — Dry Hop — day 4

15 g — Nectaron 9.1% — Dry Hop — day 4

5 g — Nelson Sauvin 11.5% — Dry Hop — day 4

Hopstand at 77 °C

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 14 °C — 4 days

Primary — 16 °C — 5 days

Primary — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Water Profile

Ca²⁺ 64 Mg²⁺ 11 Na⁺ 4 Cl^– 64 SO₄^2- 105 HCO₃^– 20

Here is the recipe Kit

Here is the link to Brewfather

The post En Zed Pilsna Recipe (New Zealand Pilsner) appeared first on Brew Distill Ferment.

Ingredients

1 Kg Honey

1 Mangrove Jacks M05 Mead Yeast

1g Yeast Nutrient

3L Water

Optional Ingredients

Carbonation Drops

Campden Tablets

Method

Clean and sanitise all brewing equipment.

Add the honey, water and nutrient to your fermenter.

Stir until the honey has dissolved.

Take a gravity reading of your wort and note it down.

Sprinkle the yeast over top and gently stir in with a sanitized spoon.

Allow to ferment at 20-25C until the gravity stabilises over 3 days. This can take up to 14 days but not limited.

When the Gravity has stabilised, you are ready to bottle desired.

Note:

For sparkling mead dose your bottle with Carbonation Drops and store in bottles that hold carbonation for 3-4 weeks.

For a still mead dose the fermenter with 1 Campden Tablet prior to bottling. If you would like to have a clearer mead allow for another 14-20 days of fermentation in a secondary vessel.

Check out our guide on Mead making equipment

The post Simple Mead Recipe appeared first on Brew Distill Ferment.

The first thing we need is a fermentation vessel. The 5L glass demijohn is a great beginner size. Perfect for small batches of mead making. Add a bung and airlock to complete your fermentation vessel. It also never hurts to have a second fermentation vessel on hand.

A nice easy way to tell the temperature of your fermentation vessel is with a stick-on thermometer.

Now we need to clean and sanitise all our equipment. With plenty of options to choose from we find the most cost effective is Stellarclean for cleaning and Stellarsan for your sanitisation needs.

Next, we want to be able to take gravity readings before and after fermentation. That’s where a hydrometer and test tube come into play. A hydrometer is vital to knowing your alcohol content and when your ferment has finished. Check out our other article on using a hydrometer here.

Bottles are the next thing we need. A popular bottle for mead is the flip top bottle, this bottle comes in both 500ml and 750ml sizes. These bottles are reusable, easy to clean and hold both carbonated and still mead styles.  

One of the last needs we have is a way to get our mead out of the bottle. The small auto syphon (couple with 2m of 10mm vinyl hosing) is a great way to get your mead from fermenter to bottle without disturbing the sediment at the bottom of the fermenter.

There is not a lot to making mead. It’s a fun enjoyable hobby with a delicious outcome.

The post Brief guide of basic mead equipment appeared first on Brew Distill Ferment.

Boil Time: 60 min

Mash Water: 18.75 L

Sparge Water: 10.33 L

Total Water: 29.08 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.038

Vitals

Original Gravity: 1.043

Final Gravity: 1.007

IBU (Tinseth): 21

BU/GU: 0.48

Colour: 5.5 EBC 

Mash

Temperature — 65 °C — 60 min

Mash Out — 75 °C — 10 min

Malts (4 kg)

2.5 kg (62.5%) — Pilsner Malt — Grain — 3.2 EBC

1 kg (25%) — Briess Corn Yellow, Flaked — Grain — 2.6 EBC

500 g (12.5%) — Voyager Craft Malt Dexter Malt — Grain — 7 EBC

Hops (35 g)

15 g (5 IBU) — Saaz 2.7% — Boil — 60 min

20 g (16 IBU) — Citra 13.2% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 14 °C — 4 days

Primary — 16 °C — 5 days

Primary — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Notes

This Mexican Lager is an easy drinking crisp pale lager with a smooth mouthfeel, delicate hop flavour with a light citrus twist coming from the late addition of Citra hops. Easy to brew and even easier to drink.

Here is the Recipe Kit

Here is the link to BrewFather

The post Once Upon A Time In Mexico (Mexican Lager) appeared first on Brew Distill Ferment.

Boil Time: 60 min

Mash Water: 19.95 L

Sparge Water: 9.45 L

Total Water: 29.4 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.040

Vitals

Original Gravity: 1.045

Final Gravity: 1.010

IBU (Tinseth): 25

BU/GU: 0.56

Colour: 5.9 EBC 

Mash

Temperature — 67 °C — 60 min

Malts (4.4 kg)

2.2 kg (50%) — Pilsner Malt — Grain — 3.9 EBC

2.2 kg (50%) — Wheat Malt — Grain — 3 EBC

Hops (45 g)

5 g (5 IBU) — Cascade 8.8% — Boil — 60 min

10 g (7 IBU) — Eclipse 17.7% — Boil — 10 min

10 g (6 IBU) — Idaho #7 13.1% — Boil — 10 min

10 g (4 IBU) — Eclipse 17.7% — Boil — 5 min

10 g (3 IBU) — Idaho #7 13.1% — Boil — 5 min

Yeast

1 pkg — Lallemand/Danstar BRY-97 American West Coast Ale 80%

Fermentation

Primary — 18 °C — 4 days

Primary — 20 °C — 5 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Notes

This American and Australian Style Wheat beer uses vibrant stone fruit and citrus forward hops, with equal parts of wheat and barley, to give this approachable beer enough character to leave you wanting more.

Buy the recipe kit Here

Here is the link to BrewFather

The post Little Ray Of Fluffy Sunshine (Hoppy Wheat Beer) appeared first on Brew Distill Ferment.

We Have done all the hard work for you and gone to the effort to find the averages of the relevant water profiles for brewing.

This profile was valid as of May 2024.

All these numbers are based on the averages from water samples available from Tas water for the council areas.

The link to the TAS water is Here

The post Hobart Water Profile appeared first on Brew Distill Ferment.

Boil Time: 60 min

Mash Water: 21.6 L

Sparge Water: 8.24 L

Total Water: 29.84 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.043

Vitals

Original Gravity: 1.049

Final Gravity: 1.011

IBU (Tinseth): 32

BU/GU: 0.65

Colour: 21 EBC 

Mash

Temperature — 68 °C — 60 min

Mash Out — 75 °C — 15 min

Malts (4.95 kg)

3.9 kg (78.8%) — Ale Malt — Grain — 6 EBC

500 g (10.1%) — Caramalt — Grain — 50 EBC

500 g (10.1%) — Carapils/Carafoam — Grain — 3.9 EBC

50 g (1%) — Carafa III — Grain — 1035 EBC

Hops (120 g)

20 g (12 IBU) — Amarillo 8.6% — Boil — 20 min

20 g (12 IBU) — Cascade 8.1% — Boil — 20 min

20 g (4 IBU) — Amarillo 8.6% — Boil — 5 min

20 g (4 IBU) — Cascade 8.1% — Boil — 5 min

20 g — Amarillo 8.6% — Dry Hop — day 7

20 g — Cascade 8.1% — Dry Hop — day 7

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients — Boil — 15 min

Yeast

1 pkg — Lallemand BRY-97 American West Coast Ale 80%

Fermentation

Primary — 18 °C — 4 days

Primary — 20 °C — 5 days

Cold Crash — 4 °C — 3 days

Notes

An amber, hoppy, moderate-strength American craft beer with a caramel malty flavour. Our version of this beer is more hop forward with a sweet caramel malt finish. A great tasting beer that won’t make you s#!t the bed.

Here is the link to Brewfather

Get your recipe kit Here

The post My Dog Stepped On A Bee Amber Ale appeared first on Brew Distill Ferment.

Temperature — 68 °C — 60 min

Mash Out — 75 °C — 15 min

Malts (4.51 kg)

3.7 kg (82%) — Weyermann Bohemian Pilsner Malt — Grain — 4 EBC

500 g (11.1%) — Weyermann Munich I — Grain — 15 EBC

310 g (6.9%) — Briess Carapils — Grain — 3 EBC

Hops (60 g)

35 g (18 IBU) — Saaz 4.4% — Boil — 60 min

25 g (6 IBU) — Saaz 4.3% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 14 °C — 7 days

Primary — 17 °C — 4 days

Cold Crash — 4 °C — 4 days

Notes

Crisp, complex and well-rounded yet refreshing.

Here is a Link to BrewFather

The post All Grain Recipe Czech Pale Lager appeared first on Brew Distill Ferment.

What is a SMaSH beer you ask. Well, it’s simple, SMaSH stands for Single Malt and Single Hop. Great for beginners and experienced brewers to really learn about a certain hop or base malt.

Click the link or check out the recipes in store.

When IPA it Cascades IPA SMASH Bro’s Series
https://share.brewfather.app/x5jwCHYXxKzFDo

Chullay Bin Pilsner SMASH Bro’s Series
https://share.brewfather.app/gC3HWxXzAM1HBX

Galaxy Not So Far Away Pale Ale SMASH Bro’s Series
https://share.brewfather.app/5G6WLMrGw3hh3g

Nectaron of the Gods Pale Ale SMASH Bro’s Series
https://share.brewfather.app/MFKRpwXLVAjQBU

Oz Lager SMASH Bro’s Series
https://share.brewfather.app/8bso5tkUfuc1P9

Simple Simcoe Says: Pale Ale SMASH Bro’s Series
https://share.brewfather.app/un19nsy3mkth4y

The post SMaSH Bro’s All Grain Recipes appeared first on Brew Distill Ferment.

All Grain

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 22.05 L

Sparge Water: 7.91 L

Total Water: 29.96 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.049

Vitals

Original Gravity: 1.055

Final Gravity: 1.010

IBU (Tinseth): 20

BU/GU: 0.37

Colour: 16.7 EBC 

Mash

Temperature — 64 °C — 60 min

Temperature — 75 °C — 10 min

Malts (5.1 kg)

3 kg (58.8%) — Pilsner — Grain — 3.3 EBC

1.3 kg (25.5%) — Munich I — Grain — 15 EBC

500 g (9.8%) — Weyerman Melanoidin — Grain — 75 EBC

300 g (5.9%) — Carapils/Carafoam — Grain — 3.9 EBC

Hops (55 g)

20 g (13 IBU) — Hallertauer 5.2% — Boil — 60 min

30 g (8 IBU) — Hallertauer 5.2% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 82%

Fermentation

Primary — 16 °C — 10 days

Carbonation: 2.7 CO₂-vol

Notes

The Amber Lager Style beer served at Oktoberfest from 1872 -1990

Here is the link to Brewfather

The post All Grain Recipe Märzen appeared first on Brew Distill Ferment.

Brew Enhancer – 75% Dextrose 25% Corn Syrup

Use instead of just sugar to give a cleaner beer, improves mouth feel and head retention. Pair with Morgan’s Cortes Cerveza. Great for lighter beers.

Brew Enhancer + – 65% Dextrose 15% Light Malt 20% Corn Syrup

Use instead of just sugar to give a cleaner beer, improve mouth feel and improve head retention. Pair with Cooper’s Golden Crown Lager. Great for lighter beers.

Half & Half – 50% Dextrose 50% Light Malt

Use instead of just sugar to give more body & colour to your beer, as well as improve head retention. Pair with Morgan’s Pacific Pale Ale. A great allrounder for most beer styles

Half & Half + – 45% Dextrose 45% Light Malt 10% Corn Syrup

Use instead of a normal Half n’ Half if you want extra body and head retention in your beer. Pair with Cooper’s Australian Pale Ale. A great allrounder for most beer styles.

Milkshake Light – 75% Light Dry Malt 25% Lactose

Makes a smooth and creamy finish. Has a higher-than-normal finishing gravity. Pair with Morgan’s Frontier IPA. Perfect to make Milk Shake IPA’s, Pale Ales, and Milkshake Stouts.

Half & Half Dark – 50% Dextrose 50% Dark Malt

Use instead of just sugar to give your Ales richer, fuller flavours, as well as improve head retention. Pair with Black Rock Bock. A great allrounder for dark beer styles.

Half & Half Dark + – 45% Dextrose 45% Dark Malt 10% Corn Syrup

Use instead of a normal Half n’ Half if you want extra body and head retention in your beer. Pair with Morgan’s Dockside Stout. A great allrounder for dark beer styles.

Light & Dark – 50% Light Malt 50% Dark Malt

Use instead of just sugar to give more body, colour & improve mouth feel as well as head retention. Pair with Black Rock Nut Brown Ale. Great with darker beer styles.

Milk Stout – 75% Dark Malt 10% Corn Syrup 15% Lactose

Use to make a smooth, creamy, rich stout. Has a higher-than-normal finishing gravity. Pair with Cooper’s Irish Stout. Great for dark beer Styles

Roasted Stout – 85% Dark Malt 10% Corn Syrup 5% Roasted Barley Malt

Use to make a full-bodied Stout with hints of roasted coffee and bitter chocolate. Pair with Morgan’s Australian Old. Great for dark beer styles

The post A guide to our Beer Enhancers appeared first on Brew Distill Ferment.

Equipment:

Medium pot

Wooden spoon or silicon spatula

Thermometer

Baking tray lined with baking paper

Ingredients:

1kg of White sugar

¼ tsp citric acid (or 10ml of lemon juice)

Water as needed.

Method:

1. Place sugar in saucepan, add just enough water to dissolve into a thick syrup.

2. Turn stove onto a low heat and gently bring to a boil.

3. Mix the citric acid into the sugar.

4. Keep the temperature between 125ºc and 135ºc. The ideal temp is 133ºc. Use a tablespoon to introduce small amounts of water into the sugar mix to help keep the temperature below 135ºc. The colour will gradually change from clear to amber, then a dark red colour. As a time guide:

• Clear Candi Sugar is free of colour. This takes only a few minutes to achieve.

• Light candi sugar is a very light amber yellow (honey) colour. This can take as little as 15 minutes.

• Dark candi sugar is very deep red. This can take several hours.

5. When you reach the desired colour stop adding water and let the temperature rise to 150ºc.

6. Turn off the heat and pour into lined baking tray. Allow to cool.

7. When the mix has completely cooled smash into small chunks.

8. This is now ready to use. Happy Brewing

9. To Incorporate the Candi into your brew either put desired amount into a hop spider or dissolve in hot water before adding into your brew. If adding directly to the boiler turn off while dissolving to avoid scorching

The post Belgian Style Candi Sugar appeared first on Brew Distill Ferment.

Spiked Spiced Mulled Cider

2ltr cider

4 cloves

1 orange zest and juice

5 cardamon pods

¼ teaspoon nutmeg

2 star anise

1 cinnamon quill

½ cup demerara sugar or Raw

1 orange sliced for garnish.

Bourbon, Spiced Rum or Brandy. Drinkers’ choice

Gently toast the cloves, star anise and cinnamon till fragrant.

Combine cider, spices, sugar and the orange juice and zest in a pot and bring to a gentle simmer for 1 hour.

Strain the spices off the cider.

Spike glasses with a shot of chosen booze. Top the glass off with the strained hot cider. Garnish with the orange slice.

Consume with friends around the fire pit.

Mulled wine

1 750 ml bottle of red wine (Merlot, Shiraz, Cabernet Sauvignon etc.)

1 cinnamon

4 cloves

2 star anise

¼ cup Demerara sugar

1 lemon zest

1 orange sliced for garnish

Brandy

Gently toast the cloves, star anise and cinnamon till fragrant.

Combine wine, spices, sugar and the lemon zest in a pot and bring to a gentle simmer for 1 hour.

Strain the spices off the wine.

Spike the glasses with a shot of Brandy. Top the glass off with the strained hot wine. Garnish with the orange slice.

Consume rugged up next to a fireplace.

Spiked Mulled ginger beer.

2 ltr ginger beer

2 cinnamon quills

6 cloves

2 T fresh ginger peeled and chopped.

¼ t nutmeg

¼ cup honey

Bourbon or spiced rum. Drinkers’ choice

Combine ginger, cinnamon, cloves, ginger, nutmeg, and honey in a pot and gently simmer for 1 hour

Strain the spices off the Ginger beer.

Spike the glasses with a shot of chosen booze. Top the glass off with the strained hot ginger beer.

Consume in bed with your hot water bottle.

Don’t forget to drink responsibly.

The post Trio of Mulled Recipes appeared first on Brew Distill Ferment.

75% efficiency

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.17 L

Sparge Water: 10.02 L

Total Water: 29.19 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.039

Vitals

Original Gravity: 1.044

Final Gravity: 1.011

IBU (Tinseth): 21

BU/GU: 0.48

Colour: 24 EBC 

Mash

Mash Out — 75 °C — 10 min

Temperature — 65 °C — 60 min

Malts (4.14 kg)

2.7 kg (65.2%) — Pale Malt, Maris Otter — Grain — 5.9 EBC

700 g (16.9%) — Munich — Grain — 15 EBC

260 g (6.3%) — Carapils — Grain — 3 EBC

260 g (6.3%) — Special B — Grain — 290 EBC

220 g (5.3%) — Melanoidin — Grain — 70 EBC

Hops (50 g)

25 g (14 IBU) — Fuggle 4.6% — Boil — 60 min

25 g (7 IBU) — Fuggle 4.6% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Fermentis S-04 SafAle English Ale 75%

Fermentation

Primary — 18 °C — 10 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

NOTES

This Irish-style red ale is a balanced beer. Featuring an approachable hop bitterness which rests on the palate with notes of caramel and toffee.

Here is the Link to Brewfather

The post All Grain Recipe Irish Red Ale appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.35 L

Sparge Water: 9.89 L

Total Water: 29.24 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.040

Vitals

Original Gravity: 1.045

Final Gravity: 1.010

IBU (Tinseth): 20

BU/GU: 0.45

Colour: 7.3 EBC 

Mash

Temperature — 64 °C — 60 min

Malts (4.2 kg)

4 kg (95.2%) — Weyermann Pilsner — Grain — 5 EBC

200 g (4.8%) — Briess Carapils — Grain — 4 EBC

Hops (50 g)

30 g (16 IBU) — Tettnang 4.5% — Boil — 60 min

20 g (4 IBU) — Tettnang 3.5% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Köln 78%

Fermentation

Primary — 16 °C — 6 days

Primary — 18 °C — 3 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Notes

Kölsch is a refreshing style of beer that stands out for its crisp drinkability and exceptional balance of malt and fruit flavours.

Here is the Link to Brewfather

The post All Grain Recipe Kolsch appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.53 L

Sparge Water: 9.76 L

Total Water: 29.29 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.039

Vitals

Original Gravity: 1.043

Final Gravity: 1.011

IBU (Tinseth): 34

BU/GU: 0.78

Colour: 74.5 EBC 

Mash

Temperature — 66 °C — 60 min

Malts (4.26 kg)

3.3 kg (77.5%) — Pale Ale Golden Promise — Grain — 5 EBC

400 g (9.4%) — Barley, Flaked — Grain — 3.3 EBC

300 g (7%) — Chocolate Malt — Grain — 750 EBC

260 g (6.1%) — Roasted Barley — Grain — 1400 EBC

Hops (85 g)

30 g (17 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 60 min

25 g (8 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 20 min

30 g (8 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — S-04 74%

Fermentation

Primary — 18 °C — 14 days

Carbonation: 2.4 CO₂-vo

Notes

Alternative Yeast Options – Fermentis SafAle S-04 Or Lallemand Windsor.

Irish Dry Stout is Dark black beer with a dry-roasted character thanks to the use of roasted barley.

The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character.

Hop bitterness is medium to medium high.

Here Is the Link to Brewfather

Get your recipe kit here

The post All Grain Recipe Irish Stout “Guinness” Style Clone appeared first on Brew Distill Ferment.

All Grain – 8.5% ABV

Batch Volume: 18 L

Boil Time: 120 min

Mash Water: 23.5 L

Sparge Water: 8.78 L @ 77 °C

Total Water: 32.28 L

Boil Volume: 27 L

Pre-Boil Gravity: 1.066

Vitals

Original Gravity: 1.089

Final Gravity: 1.024

IBU (Tinseth): 64

BU/GU: 0.72

Colour: 74.5 EBC 

Mash

Temperature — 70 °C — 60 min

Malts (6.6 kg)

5.5 kg (79.3%) — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC

350 g (5.1%) — Simpsons Brown Malt — Grain — 515 EBC

250 g (3.6%) — Joe White Maltings Chocolate Malt — Grain — 750 EBC

250 g (3.6%) — Joe White Maltings Crystal — Grain — 142 EBC

250 g (3.6%) — Special B Malt — Grain — 355 EBC

Other (335 g)

335 g (4.8%) — date Syrup — Sugar — 85 EBC

Hops (60 g)

60 g (64 IBU) — Magnum 10.2% — Boil — 60 min

Miscs

200 ml — Bourbon — Bottling

3 items — Orange Peel Zest — Bottling

1 items — Vanilla bean pod — Bottling

Yeast

2 pkg — Mangrove Jack’s M42 New World Strong Ale 76.5%

Fermentation

Primary — 20 °C — 14 days

Carbonation: 2.4 CO₂-vol

On brew day, zest 2-3 oranges & soak with the vanilla bean in the bourbon. Leave to soak, shaking the jar everyday until 24 hours before bottling/kegging. Add the contents of the jar into the fermenter, straining out the vanilla bean & orange peel zest as you do so, stirring slowly to combine with the brew.

Bottle/keg as normal once sediment has settled.

Note: Vanilla essence or extract can be used in place of vanilla pods, we suggest roughly 5-15ml as a starting point.

Here’s the link to this recipe on the Brewfather app.

The post All Grain Recipe Orange Is The New Black Imperial Stout appeared first on Brew Distill Ferment.

Transfer your beer to a keg by using your preferred method, ie. syphon,  fermenter tap, pressure transfer etc.

Once you have transferred your beer, connect your Co2 connector to the Co2 post on your keg and set the Co2 bottle regulator to 10-12 psi. Let the Co2 build up in the keg then pull the pressure relief valve 2-3 times. Waiting between pulls to allow the pressure to build back up, purging any oxygen from the head space of the keg.

At this stage we like to check for any potential leaks in the lid, posts or PRV by simply spraying sanitiser or soapy water & checking for any bubbles coming out of connection points.

Once this is done, let the keg sit in the kegerator/fridge between 2-4 degrees Celsius for 2 weeks with the Co2 connected.

After 2 weeks your beer will be carbonated and ready to pour, no need to adjust the dial on your Co2 regulator to dispense, just pour and enjoy.

Quick Force Carbonation Method

For this next method we follow the exact same process as the previous method up until the point of getting the keg in the fridge. At this point the main difference will be the pressure that the regulator on your Co2 bottle will be set at.
Connect the Co2 connector to the Co2 post, purge the keg as before using 10-12 psi. Now with the keg purged of any oxygen, set the Co2 regulator to 25-30 psi, making sure you have the appropriate PRV that can hold at least 35 psi. Let the keg sit for 2-3 days.


After 2 full days of carbonating, you can check the carbonation levels by disconnecting the Co2 connector, pulling the PRV to release any excess pressure, then adjust your regulator to 10-12 psi, then reconnecting the Co2 connector to dispense a test sample. If your beer is not carbonated enough to your liking, adjust the regulator back to 25-30 psi and let sit for another full day.

Once your beer has done carbonating, always release excess pressure from the keg using the PRV and set the Co2 regulator back to 10-12 psi for dispensing.

And don’t forget to enjoy responsibly (or not, who are we to judge)

The post How To Carbonate Your Kegs appeared first on Brew Distill Ferment.

What does a hydrometer do?

A hydrometer reads the density of a liquid based on its buoyancy. For brewers it is measuring the concentration of sugar in a liquid.

How do we read this bad bouy?

A sample of wort to be tested is poured into a sufficiently tall container. The hydrometer is lowered into the liquid until it floats. Then we give it a little spin for fun and to get rid of any bubbles in the tube. The point where the liquid touches the scale on the stem is noted. This is your gravity reading.

When do I take a reading?

The first reading you should take of your beer is the Original Gravity (OG). For extract brewers this is when the beer extract and the sugar pack have been dissolved and the fermenter is topped up with water to the correct level. For the grain brewers this is after the boil, whirlpool/hop stand (if doing one) and cooling, as you add the beer to the fermenter take your sample.
Our second reading is the Final Gravity. This is the reading after our wort has fermented. This is also a great way to see if our brew has finished fermenting. If we take 2 readings 24hrs apart and they are the same, then our brew has finished fermenting.

How do I Figure out the ABV in my beer with my Hydrometer?

It’s a simple maths equation. First, we take the Original Gravity & minus the Final Gravity, then times this by 131 which gives us our % ABV.

(Original Gravity – Final Gravity) x 131 = % ABV

Example
1.056-1.010=0.046 x 131=6.026

Or if you are mathematically challenged like us you can use the tools found on the Brewers Friend website. (https://www.brewersfriend.com/abv-calculator/). Or most brewing apps will have this tool to help with the process.

If you have any other questions or need some help, please feel free to stop in at 51 Main Rd, Moonah or
call us on (03) 6278 3881.

The post Hydrometers. A short guide. appeared first on Brew Distill Ferment.

4 kg (85.3%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 2.9 EBC

250 g (5.3%) — Joe White Maltings Crystal — Grain — 142 EBC

220 g (4.7%) — Briess Carapils — Grain — 3 EBC

220 g (4.7%) — Wheat Malt Craft — Grain — 3.5 EBC

Hops (165 g)

20 g (9 IBU) — Citra 12.9% — Boil — 5 min

20 g (7 IBU) — Mosaic 11.1% — Boil — 5 min

20 g (9 IBU) — Simcoe 13% — Boil — 5 min

15 g (2 IBU) — Citra 12.9% — Aroma — 20 min hopstand @ 77 °C

15 g (2 IBU) — Mosaic 11.1% — Aroma — 20 min hopstand @ 77 °C

15 g (3 IBU) — Simcoe 13% — Aroma — 20 min hopstand @ 77 °C

20 g — Citra 12.9% — Dry Hop — day 3

20 g — Mosaic 11.1% — Dry Hop — day 3

20 g — Simcoe 13% — Dry Hop — day 3

Hopstand at 77 °C

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Verdant IPA 77%

Fermentation

Primary — 20 °C — 14 days

Carbonation: 2.4 CO2-vol

Notes

This classic Pale Ale recipe is a refreshing treat all year round but more so in the summer heat.

Follow the link to the brew father app or put the recipe into your preferred app.

Here is the link to Brewfather

Get your recipe kit here

The post All Grain Classic Combo Pale Ale appeared first on Brew Distill Ferment.

EQUIPMENT

• 5L Demijohn fitted with airlock
• 5L capacity pot
• Muslin cloth
• Mangrove Jacks Wine Yeast strain VR21 OR BV72 (both suitable for plums)
• 2.5kg of sweet ripe plums
• 1.5 to 3.5 cups of granulated sugar (see note below)
• 3 cups of water
• 0.5 teaspoons of lemon juice
• Steriliser of choice

NOTES ON SWEETNESS LEVEL

Dry wine: 1.5 cups of sugar

Semi-dry wine: 2 cups of sugar

Semi-sweet wine: 2.5 cups of sugar

Sweet wine: 3 cups of sugar

Dessert wine: 3.5 cups of sugar

RECIPE

1. Begin by using steriliser of choice to sterilise all your equipment. Cleanliness is key to ensuring your hard work doesn’t go to waste!
2. Begin by washing and pitting plums and dice into small cubes, leaving the skins on. Skins will add natural tannins, providing astringency & flavour to the wine.
3. Add plums to the pot, along with the sugar, water, and lemon juice.
4. Boil and mash plums until all sugar is dissolved. Once this is completed, remove the pot from the heat and allow it to sit for an hour, this will allow to flavours to develop.
5. Strain into demijohn using muslin cloth and once liquid is at room temperature add chosen yeast.
6. Seal lid and gently swirl to incorporate yeast into mixture.
7. Leave demijohn in a dark warm (24-27deg) place for 5-7 days. Your wine will begin to bubble within the first 1-2 days. You will know your ferment is complete when bubbling drastically reduces. When in doubt, taste-test your plum wine for sweetness, go onto the next step when your wine tastes dry enough for your liking. If it still tastes too sweet, let it keep fermenting for several more days until it tastes more dry.
8. Once fermentation is complete move it to the fridge for 48 hours. You can remove the airlock and set the original swing-cap on your demijohn. Leaving your wine in the fridge helps the yeast to fall to the bottom of your demijohn.
9. You will now want to carefully rack (pour) your wine off and leave all the lees (sediment) at the bottom of your demijohn.
10. We recommend bottling your wine in glass bottles.

Some people enjoy the taste of young fruit wine while other prefer the taste of an aged fruit wine. Try both and see which you prefer. Cheers!

The post Simple Summer Plum Wine Recipe appeared first on Brew Distill Ferment.

EQUIPMENT

• Large pot
• Paddle
• Bottle + caps

INGREDIENTS

• 1L peach juice
• 1 cup of >90% distilled alcohol
• ½ cup peach schnapps
• 1 cup of brown sugar
• 6 ripe peaches peeled & quartered
• 4 cinnamon sticks
• 12 cloves
• 1 vanilla bean

INSTRUCTIONS

1. Pour the peach juice, brown sugar, peaches, cinnamon sticks, cloves and vanilla beans into a large pot.
2. Bring the mixture to a low simmer and bubble 3 to 4 minutes or until brown sugar is dissolved, stirring occasionally.
3. Remove from the heat and allow to sit until room temperature or cool in an ice bath.
4. After the mixture has cooled, add the distilled alcohol & peach schnapps and stir to combine.
5. Pour into an airtight container and refrigerate.
6. Allow the peach moonshine to sit a couple of days before serving, strain peaches and reserve peaches to serve as a garnish.
7. Store your peach moonshine in a cool, dark place for 30 days to finish. This will be good for up to a year.

Serve straight, neat or over ice. Or use in cocktails, we like ours with some bourbon.  

EXTRA COCKTAIL RECIPE with PEACH MOONSHINE

Ingredients

• 60ml Peach Moonshine
• 150ml San Pellegrino Sparkling Blood Orange
• Squeeze of lime

Directions

1. Prepare your lowball glass with ice
2. Add Peach Moonshine.
3. Top with San Pellegrino Blood Orange drink.
4. Squeeze lime over the top.
5. Kick back and enjoy!

The post Peach Moonshine Recipe appeared first on Brew Distill Ferment.

EQUIPMENT

• 23L+ Fermenter + accessories (airlock, grommet, stick-on thermometer)
• Sanitiser of choice
• 5L capacity pot
• Strainer
• Paddle
• Enough bottles for 22L or keg

INGREDIENTS

• 20 lemons
• 2kg of dextrose
• 500g lactose
• 1x sachet of yeast nutrient
• 1x sachet of either Lalvin EC-1118 or Mangrove Jack’s Cider Yeast M02 or SafCider AB-1
• Carbonation drops

RECIPE

1. Sterilise your fermenter + accessories, strainer & paddle with steriliser of choice & set aside.
2. Wash lemons well, slice with skin on & remove seeds.
3. In the pot, heat 5L of water & add in lemons, dextrose & lactose. Simmer for 20-30 minutes.
4. Pour hot mixture through strainer into your fermenter. Add enough cold water to reach 22L mark.
5. Add yeast nutrient and stir thoroughly.
6. Once temperature of liquid is 30 deg Celsius and below pitch yeast & stir well to combine.
7. Fit the airlock to the fermenter lid & close tightly.
8. Allow to ferment for 72 hours or until bubbling has ceased.
9. Bottle using carbonation drops. Follow pack instructions for dosage.
10. Allow these to sit for 2-3 weeks to allow for carbonation to occur & flavours to mature.

The post Hard Lemonade Recipe appeared first on Brew Distill Ferment.

Batch Size: 19L
Brewhouse efficiency: 72%
OG: 1.051
FG: 1.013
IBUs: 27
ABV: 5.1%

MALT/GRAIN BILL

2.3kg Maris Otter
900g Munich malt
455g Chocolate malt
455 Victory malt
230g Crystal malt
230g Carafa T3

HOPS & ADDITIONS SCHEDULE

43g Fuggles [5% AA] at 60 minutes
28g Fuggles at flame-out
230–450g coarsely ground roasted coffee, post fermentation (something with rich cocoa notes rather than the fruitier coffees).

YEAST

Fermentis Beer Yeast Safale S-04 11.5

Or

Lallemand Yeast LalBrew Verdant IPA 11g

DIRECTIONS

Mill the grains and mix with 11.8 L of 73°C strike water to reach a mash temperature of 67°C. Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 15.6L and top up as necessary to obtain 23L of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 17°C. Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 17°C for 14 days. Allow the temperature to free-rise while making your cold-brew coffee addition: place ground coffee (minus 55–85 g) in a sealable container and cover with water, steeping for 2–3 days. At the same time, put the remaining ground coffee in a muslin bag and steep in the beer. Remove the steeped grounds from the beer, then strain the cold-brew and add to taste into the finished beer. Cold crash, then bottle or keg the beer and carbonate to 2.25 volumes of CO2.

The post Coffee Stout Recipe appeared first on Brew Distill Ferment.

Which hops should you use? Well, the key is to pick a hop that marries with the flavours already present in an apple cider. A cider being floral, citrusy & lemony. With that in mind, we recommend using fruity hops such as Cascade, Citra, Amarillo, Simcoe, Galaxy, Centennial or Nelson Sauvin. Then, because we can’t help but be extra, we like adding a crushed dried lime in as well which imparts a complex citrus boost to the cider (find instructions on how to make your own dried limes at the end of this recipe).

This recipe will yield 11.5 litres of final product.

INGREDIENTS

• 11.5 litres of fresh pressed apple juice
• 30 grams of hop pellets of choice
• 1 teaspoon of Mangrove Jack’s M02 cider yeast
• 60ml of water heated to between 40-42 deg Celsius

EQUIPMENT

• 15 litre fermenter with accessories (airlock + grommet + tap)
• Hop sock + twine OR steel hop filter
• Hydrometer
• Thermometer
• No-rinse sanitiser

RECIPE

1. Sanitise your 15 L carboy with no-rinse sanitiser.
2. Sanitise a glass with no rinse sanitiser. Fill with boiling water, use thermometer to ascertain when water has cooled to between 40-42 deg Celsius. Pitch yeast by sprinkling it over the hot water. Stir gently & allow to rest for 30 minutes until it has reached room temperature.
3. Take a sample of the juice & measure the specific gravity with the hydrometer, make a record of the measurement.
4. Pour the fresh juice into the carboy.
5. Pour the rested yeast mixture into the carboy (be sure to add some extra juice into the glass, swirl & add back to the carboy to ensure you have got all the yeast).
6. Place lid onto carboy, insert the airlock & fill with water to where indicated. Aim to keep your cider at between 13-18 deg Celsius.
7. Once secondary fermentation is complete, Sanitise a second carboy & fill your sanitised hop sock or stainless steel hop filter with hops of choice & place into new carboy. Siphon your fermented cider into the new carboy letting it wash through the hops. Be sure to avoid drawing lees out from the base of the original carboy.
8. Apply carboy lid with water filled airlock. Ferment for 2 weeks at between 14-18 deg Celsius.
9. Taste at the 2 week mark. Continue to ferment for an extra week if you would like to impart more hop flavour.
10. Take final specific gravity measurement with hydrometer to measure your final ABV.
11. Remove hops & siphon cider into sanitised bottles.
12. Store for at least 4 weeks in a cool environment out of direct sunlight, in this manner they will keep for a year. The flavour will continue to change and develop over time.
    

As discussed above, if you want to impart complex citrus flavours to your hopped cider add a crushed dried lime or two at Step 7 in your hop sock or stainless steel hop filter with your hops.

WANT TO BE EXTRA?

These limes can be bought from Middle Eastern grocers or simply make your own by adding a half dozen limes to a boiling pot consisting of 4 cups of water plus 2 tablespoons of salt for 5-10 minutes. Remove limes and allow to cool. Then either string through twine using a sturdy needle & hang to dry or simply place in a dehydrator for 2-3 days.

Recipe from The Big Book of Cidermaking; Expert techniques for fermenting and flavouring your favourite hard cider. C & K Shockey, 2020. Storey Publishing.

The post Hopped Cider Recipe appeared first on Brew Distill Ferment.

Ingredients:

• Morgan’s Ginger Beer 1kg Brew Kit (includes Yeast & Nutrients)
• BDF Dextrose 1kg (results in roughly 4% ABV)
• 50-100 grams of Ginger powder
• For an extra ginger hit between 200-500 grams of finely sliced/diced ginger root
• 1 piece of star anise
• 1-2 sticks of cinnamon
• Lemon peel (sterilised in vodka)
• Morgan’s Carbonation Drops 250g (for bottling)

Equipment

• 2-3L pot
• Mad Millie Butter Muslin 90x90cm cloth bag
• Fermenter 30L
• Fermenter Accessories Package (Tap, S-bend Airlock, Grommet & Stick-On Thermometer)
• Amber Plastic PET Bottles 750ml 15 Pack

Recipe

• Place fresh chopped/sliced ginger root, star anise, cinnamon, lemon peel into the muslin cloth bag.
• Fill pot with just over 2 litres of water and bring to the boil. Add filled muslin cloth bag to boiling water, as well as the ginger powder, and simmer for 30 – 40 minutes.
• Remove muslin cloth bag & allow water to slightly cool.
• Add exactly 2 litres of the hot spice water to a cleaned and sterilised fermenter.
• Pour in the contents of the ginger beer kit & 1kg of dextrose. (Optional; for a nutty caramel flavour, substitute up to 500 grams of dextrose for brown sugar, thank me later!) Stir until fully dissolved.
• At this point, add enough cold water to make up to 20 litres, be sure to keep stirring while filling.
• Stir in yeast and nutrient sachets thoroughly.
• Seal fermenter with lid and air lock. Allow to ferment between 22 – 30 deg Celsius. (Optional; use a heat belt to control the temperature).
• Fermentation will take around 6 days at a constant temperature of 22 deg Celsius & longer at temperatures below this.
• Bottle once fermentation has finished and a hydrometer reading of 1005 or below has been achieved. Do not bottle until fermentation has finished, adding only the correct amount of sugar to each bottle, otherwise over-gassed bottles could explode. Use 2 carbonation drops per 750ml bottle or 1 drop per 500ml bottle.
• Seal bottle and store above 20 deg Celsius for 2-3 weeks before enjoying by the fire on a cold dreary winter night.

Bonus Recipe

Bring approximately 1.5 L of your winter warmer ginger beer plus 500ml of orange juice to a simmer in a pot for about 5-10 minutes. Remove from heat & add honey +/- whiskey to taste before pouring into mugs or heat-proof glasses. Take said mug and stand by a window during a cold stormy night & enjoy while you soothe your soul with this delicious drink.

The post Winter Warmer Ginger Beer Recipe appeared first on Brew Distill Ferment.