Galangal Beer (Alcoholic)

Galangal while similar to ginger, is more peppery and aromatic than ginger, and additionally has tones of pine whereas ginger has more of a fiery, pungent and sharp taste.

1kg Galangal root
1 medium hot chilli (optional)
2 Kaffir lime leaves
1 small turmeric root
1 lemongrass stalk
Juice of 1 lemon
2kg sugar
1/3 cup molasses
1 tbsp yeast nutrient
1 packet SN9, EC-1118 or cider yeast

1. Pound or finely chop the galangal root along with kaffir, turmeric, chilli and lemongrass, freeze overnight.
2. Next day combine frozen mixture with enough water to cover in a pot, boil for 10min.
3. Strain liquid through a sieve into fermenter, add other ingredients and top up to 20L with cool water.
4. Sprinkle in yeast & nutrient, ferment at 18c-20c for 7-12 days.
5. Bottle* or keg when gravity is consistent over two days.

*For a sparkling beer, transfer into a secondary container/fermenter with 180g of dextrose and stir well to ensure an even distribution, bottle and store at 20c for 3 weeks.