The Beer Barons of Milwaukee BrewBlog
Dedicated to the Education and Enjoyment of Fermented Malt Beverages
BrewBlog: Ginger Mead 2008
7 oz chipped ginger the club distributed. Made into a tea by boiling 2.5 gal of water and add the tea to primary. The ginger was strained out. 2 oz of powdered ginger with sugar was added to the tea near the end.
12 lbs Andy Hemken honey.
|12.00 pounds||Honey (wild Flower)|
|2.5 tsp||Yeast Energizer (Boil)|
|1 tsp||Acid Blend (Primary)|
|Wyeast Dry Mead — Liquid — 1 Smack Pack|