Yield: 54 Servings
|3⅓ pounds||Munton & Fison dark plain|
|1½ pounds||Munton & Fison plain dark|
|1 cup||Corn sugar|
|¾ pounds||Crystal malt|
|½ pounds||Chocolate malt|
|2 ounces||Cascade hops (boil)|
|1 ounce||Fuggles hops (finish)|
Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops.
Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary.
Prime and bottle. My long-term taste bud memory says this was brown, bitter, and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was overcarbonated (⅞ cup of priming sugar is too much!) I wish I could tell you how much ginger I used, but I remember I wished it were more. Go for it! I've found nothing better to drink with Chinese food. Primary Ferment: 3 days Recipe By : Jackie Brown
From: Stephanie Da Silva