Yield: 1 Servings
Measure | Ingredient |
---|---|
6 pounds | Dry light malt extract |
1 pounds | Crystal malt (40L) |
3 ounces | Fresh ginger (boil) |
½ ounce | Galena pellets (11.4%) |
\N \N | (boil) |
1 ounce | Fresh ginger (finish) |
1 ounce | Hallentaur pellets (4.?%) |
\N \N | (finish) |
\N \N | Wyeast British Ale yeast |
\N \N | (#1098?) |
Crush crystal malt, add to 2 gallons water and bring to about 170 degrees. Remove grains, add dry extract, 3 ounces ginger, boiling hops and boil for 1 hour. During last ten minutes add finishing ginger and hops. Chill. Pitch yeast. Wonderful color and smells delicious. Should be in the bottle next week- end and I'll report on how it turns out.
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