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+# pif_PINK_GINGER_BEER
+
+### something clean and refreshing for junior piflars and anyone in need of alcohol and caffine free refreshment
+Recipe makes 18L for carbonation and dispensing in a Cornelius keg.
+
+### INGREDIENTS:
+#### WATER
+- 16.5L of Soca River Water.
+
+#### GINGER
+- 1kg of Fresh Ginger
+
+#### GINGER BUG
+- 5 days in advance of brewday, prepare a 2L ginger bug starter.
+
+#### SWEETENER
+- 1.2kg of cane sugar.
+
+#### COLOURING
+- A medium sized beetroot
+
+#### ACIDITY
+- 30g Citric Acid (Substitute with the juice of 12 Lemons juice and a little lemon zest if you have...)
+
+## METHOD
+
+- Boil water for 1 hour to annihilate any potential pathogens present in river water. Extra half liter for splash and spillage and evaporation during boil.
+
+- After 30mins add the sliced ginger
+
+- Drop to 65 Celsius and add sliced fresh beetroot and sugar.
+// at this temperature we sanitise / pasturise the beetroot and sugar and get a good colour from the beetroot without too much earthy flavour.
+
+- Rest for 10 minutes stirring gently to allow sugar to dissolve and a little colour to leech from beetroot.
+- Remove ginger and beetroot
+
+- Drop temperature to ~30C using a stainless steel coil immersion chiller.
+
+- Transfer to a sanitised 18L Cornelius keg
+
+// At this point you can either wait a few days and let natural fermentation run its course and have a very mildly alcoholic fizzy drink
+
+&& OR
+
+- Drop temperature as low as possible (immerse and leave keg in river?)
+
+- Connect to a CO2 cylinder, purge air and force carbonate at 40 PSI / 3 Bar for 24 hours agitating regularly to assist CO2 absorption. If working on a smaller scale you could use a SodaStream machine to carbonate.
+
+// Using this method you will have no alcohol. You could also skip the ginger bug step if 0% alochol is your desired outcome, but without forced carbonation with CO2 or fermentation you will not get a carbonated drink.
+
+- Add citric acid || lemon juice and agitate the keg.
+
+- Connect to chiller / dispensing tap and serve chilled.