Strong, Malty Ginger Beer

The heat in this ginger beer is tempered by maltiness to a comforting warmth.

Ingredients

A handful of root ginger

1 kg Dry malt extract (dark)

5 litres Water

Wine or brewers yeast

Method

Place the root ginger in mortar and bash with a pestle or grate to get more heat.

Boil 3 litres of water in a large pan and add the ginger and the malt extract. 

Stir and bring back to the boil to dissolve the malt extract. 

Cool by placing the pan in a sink of cold water and stirring. 

When nearly cool enough to pitch in the yeast, add the remaining 2 litres of water. 

Seive into a clean and sanitised (by using a product like milton) brew bucket and aerate with a clean and sanitised whisk before adding the yeast. 

Leave to ferment.