Yield: 1 Servings
|1 gallon||Water (for ale)|
|2 cups||Water (for making extract)|
|2 ounces||Fresh Ginger root|
|1 tablespoon||Vanilla extract|
Slice the ginger into thin sections and add them to two cups of boiling water. Simmer this on very low heat for 20 minutes. While this is sim- mering, boil the gallon of water and two cups of sugar for one minute and set aside. Pour the pan with the ginger into a blender and blend on high for about one minute. Strain this extract into the sugar water.
With a soup ladle, pour a few cups of the hot brew through the pulp to extract a bit more of the ginger flavor. Cool to room temperature. When cool, add vanilla. Add yeast, stir and let sit for about 30 minutes.
Then bottle and age. I recommend that you do not alter the recipe on the first batch. On subsequent batches you can alter the amount of ginger, sugar and vanilla to suit your own taste.
Recipe By : Serving Size:
From: Stephanie Da Silva