Indian Summer Gingered Ale

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Indian Summer Gingered Ale Ingredients

6 lb Dry light malt extract	1 oz Fresh ginger (finish)
1 lb Crystal malt (40L)	1 oz Hallentaur pellets (4.?%)
3 oz Fresh ginger (boil)	(finish)
1/2 oz Galena pellets (11.4%)	Wyeast British Ale yeast
(boil)	(#1098?)

Instructions for Indian Summer Gingered Ale

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 Ill report on how it turns out. Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Uncategorized

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