Indian summer gingered ale

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%)
(boil)
1 ounce Fresh ginger (finish)
1 ounce Hallentaur pellets (4.?%)
(finish)
Wyeast British Ale yeast
(#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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