Vagabond gingered ale

Yield: 5 servings

Measure Ingredient
3½ pounds Munton & Fison plain dark
Malt extract syrup
2½ pounds Plain dk. dried malt extract
¾ pounds Crystal malt
½ pounds Chocolate malt
2 ounces Cascade hops (boiling)
Equal to 10 HBU
1 ounce Willamette hops (finishing)
3 ounces Freshly grated ginger root
(2-4 oz to taste)
1 pack Ale yeast
¾ cup Corn sugar (for bottling)
*** OR ***
1¼ cup Dried malt extract

O.G.: 1.040-1.044 T.G.: 1.012-1.016 Add the crushed crystal and chocolate malts to 1½ gallons of cold water and bring to a boil. When boiling has commenced, remove the grains and add the malt extracts. (Do not allow the grains to remain in boiling water, as this will add an "ashy" taste). Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 60 minutes. Add the finishing hops during the final 1-2 minutes of the boil. Sparge into the fermenter and cold water. Force cool, pitch yeast, and bottle when fermentation is complete.

Source: Charlie Papazian, "The New Complete Joy to Homebrewing"

Similar recipes