1 Coopers ginger beer kit
250g light crystal malt, steeped
600g fresh ginger
1kg LDME
1kg demerara unrefined cane sugar
500g white sugar
2 limes
2 lemons
4 cloves
kit yeast
20L
Ginger diced finely then left in the fridge for 5 days (hopefully this enhanced the flavour ;). Light crystal steeped in 80 degree water for 15 mins, then strained into the boil, and steeped again with a second lot of water. Topped boil to 5L, added 500g LDME 4 cloves. Boiled for 30 mins, then added the juice and skins of the fruit for another 30 mins. Dissolved the remaining sugars and strained into the fermenter, pitched yeast.
How was it?