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How to make Beer gel with kappa carrageenan?
200 g white ale
50 g sugar
50 g glucose
0.25 g potassium citrate (0.08%)
2.0 g kappa carrageenan (0.67%)
In a blender combine ale, sugar, glucose, potassium citrate and carrageenan. Blend on high speed for 3 min. Transfer to medium saucepan and bring to a boil. Pour onto a sheet tray lined with plastic wrap. Leave in fridge for 1 hour or until set.
