Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| 7 pounds | Amber liquid extract |
| (Alexanders, I think) | |
| 2 pounds | Crystal malt, cracked |
| 1 pounds | Chocolate malt, cracked |
| 2 ounces | Hallertauer hops |
| 2 ounces | Saaz hops |
| 4 ounces | Fresh ginger, grated |
| 2 tablespoons | Ground cinnamon |
| 1 pint | Starter of Wyeast American |
| Ale yeast |
Steep crystal and chocolate malt in hot, but not boiling, water for about ½ hour. Strain out grains, sparge with hot water. Add extract, stir until dissolved. Bring to a boil and add all the Hallertauer hops, the ginger and the cinnamon. Boil 1 hour. Chill the wort, transfer to primary, and add Saaz hops. Pitch the yeast. When the fermentation slows, transfer to secondary fermentor. Prime with ¾ cup corn sugar and bottle when fermentation appears complete. Really nice balance of flavors. The dry-hopped Saaz blended with the ginger and cinnamon aroma really well, and the ginger flavor is perfect. The cinnamon didn't contribute much flavor, and seems to have led to a muddier beer than I usually get. Probably would have been better to use stick cinnamon instead of ground... The color is much lighter than I would have expected.
Recipe By : Ken Weiss
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