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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.

2.0 KiB Raw Blame History