Makes 20 litres:
- 750g grated ginger
- 4kg sugar (brown if available)
- 1 jalapeño
- 2 tbsp cinnamon
- 2 grams campden (If you are carbonating it in a keg like me)
- add 1 liter of lemon/lime concentrate when bottling (contains sulfites, there be dragons!)
- a clean yeast like Nottingham Ale Yeast, anything will do as long as you monitor FG and add lemon and sulfites when you are happy, around 1.020-1.025 is medium sweet)
OG: 1.048, FG: 1.025, ABV: 3,15%
PS: Add ginger to the end of boil next time for more taste and less burn, and aim for more residual sweetness, maybe 1.03?