Belly beer
Welp, we brewed up a batch of something I'm tentatively calling "belly beer", as its main medicinal use will be to calm tentative tummies:
1 lb chamomile
12 oz crystallized ginger
6” chopped fresh ginger
.5 oz dry ginger chunks
1-2 T cardamom seeds, lightly ground
3 lb dark malt extract
1 lb black patent malt
1 lb lactose
3 lb brown sugar
5 gallons water
Steep black patent malt at 155 for ½ hour, remove grain bag. Add 12 oz of chamomile, crystallized ginger, sugars, and malt extract, bring to boil. Boil 60 minutes. Add fresh ginger at very end of boil. Add water to bring to 5 gallons if needed. Let cool to 70 degrees and pitch yeast.
Primary fermentation should run for about 7 days. “Dryhop” secondary fermentation with rest of chamomile, dry ginger, and cardamom, let run about 10 days. Prime and bottle.
Initial specific grav was 1.071. This apparently means that it could have about 9.3% alcohol by volume, which means another pretty alcoholic brew. Hope it's ready for vacation!
1 lb chamomile
12 oz crystallized ginger
6” chopped fresh ginger
.5 oz dry ginger chunks
1-2 T cardamom seeds, lightly ground
3 lb dark malt extract
1 lb black patent malt
1 lb lactose
3 lb brown sugar
5 gallons water
Steep black patent malt at 155 for ½ hour, remove grain bag. Add 12 oz of chamomile, crystallized ginger, sugars, and malt extract, bring to boil. Boil 60 minutes. Add fresh ginger at very end of boil. Add water to bring to 5 gallons if needed. Let cool to 70 degrees and pitch yeast.
Primary fermentation should run for about 7 days. “Dryhop” secondary fermentation with rest of chamomile, dry ginger, and cardamom, let run about 10 days. Prime and bottle.
Initial specific grav was 1.071. This apparently means that it could have about 9.3% alcohol by volume, which means another pretty alcoholic brew. Hope it's ready for vacation!