The 'ranga
Broomfield nanoBrewery
Brewing Notebook
Brew size:
23 L in 750 ml bottles
Grains:
N/A
Hops:
N/A
Yeast:
Safale US05 Reclaim 1
Extracts:
0.5 kg LDME
0.5 kg LDME added after the boil
0.5 kg LDME added after the boil
Adjuncts:
1.0 kg fresh ginger - blended
450 g Cooper's brewing sugar
350 g dark brown sugar
500 g Ironbark bush honey
300 g lactose
Juice of 3 lemons, rind of 1 lemon
1 large red chilli
7 or 8 cloves
450 g Cooper's brewing sugar
350 g dark brown sugar
500 g Ironbark bush honey
300 g lactose
Juice of 3 lemons, rind of 1 lemon
1 large red chilli
7 or 8 cloves
Brewing Time:
1 week primary fermentation
2 weeks secondary fermentation
2 weeks secondary fermentation
Temperatures:
Yeast pitched at 28 'C
Racked at 26 'C
Weather very hot during secondary fermentation
Racked at 26 'C
Weather very hot during secondary fermentation
Approximate ABV:
4.5%
Notes:
1 hour boil using all of the adjuncts except for the brewing sugar. The chilli and ginger were blended. Yeast was a reclaim from the Lager Thing brew 1.
Half of the bottles had 1 pellet of Splenda artificial sweetener added to retain some sweetness. The yeast has brewed out all of the sugar!
Upon tasting - between 0 and 3 Splenda were required to give the desired level of sweetness. With no added sweetner, the brew was very dry but still nice. Also, surprisingly, the ginger is still quite subtle. The lactose is also a little overpowering and adds nothing to the flavour. Next brew will omit the lactose and probably increase the level of ginger.
Half of the bottles had 1 pellet of Splenda artificial sweetener added to retain some sweetness. The yeast has brewed out all of the sugar!
Upon tasting - between 0 and 3 Splenda were required to give the desired level of sweetness. With no added sweetner, the brew was very dry but still nice. Also, surprisingly, the ginger is still quite subtle. The lactose is also a little overpowering and adds nothing to the flavour. Next brew will omit the lactose and probably increase the level of ginger.
