Vagabond Gingered Ale

5 Servings

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Vagabond Gingered Ale Ingredients

3 1/2 lb Munton & Fison plain dark	1 oz Willamette hops (finishing)
Malt extract syrup	3 oz Freshly grated ginger root
2 1/2 lb Plain dk. dried malt extract	(2-4 oz to taste)
3/4 lb Crystal malt	1 pk Ale yeast
1/2 lb Chocolate malt	3/4 c Corn sugar (for bottling)
2 oz Cascade hops (boiling)	* OR *
Equal to 10 HBU	1 1/4 c Dried malt extract

Instructions for Vagabond Gingered Ale

O.G.: 1.040-1.044 T.G.: 1.012-1.016 Add the crushed crystal and chocolate malts to 1 1/2 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" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized