Indian summer gingered ale
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Dry light malt extract |
| 1 | pounds | Crystal malt (40L) |
| 3 | ounces | Fresh ginger (boil) |
| ½ | ounce | Galena pellets (11.4%) |
| (boil) | ||
| 1 | ounce | Fresh ginger (finish) |
| 1 | ounce | Hallentaur pellets (4.?%) |
| (finish) | ||
| Wyeast British Ale yeast | ||
| (#1098?) | ||
Directions
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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