Vagabond gingered ale
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Beverages |
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no rating. |
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Ingredients:
| 3 1/2
| lbs | Munton & Fison plain dark | | | Malt extract syrup | | 2 1/2
| lbs | Plain dk. dried malt extract | | 3/4
| lbs | Crystal malt | | 1/2
| lbs | Chocolate malt | | 2
| oz | Cascade hops (boiling) | | | Equal to 10 HBU | | 1
| oz | Willamette hops (finishing) | | 3
| oz | Freshly grated ginger root | | | (2-4 oz to taste) | | 1
| pack | Ale yeast | | 3/4
| cup | Corn sugar (for bottling) | | | *** OR *** | | 1 1/4
| cup | Dried malt extract |
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Procedures:
| 1 | O.g.: 1.040-1.044 t.g.: 1.012-1.016 add the crushed crystal and chocolate malts to 1 ?gallons of cold water and bring to a boil. | | 2 | When boiling has commenced, remove the grains and add the malt extracts. | | 3 | (do not allow the grains to remain in boiling water, as this will add an "ashy" taste). | | 4 | Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 60 minutes. | | 5 | Add the finishing hops during the final 1-2 minutes of the boil. | | 6 | Sparge into the fermenter and cold water. | | 7 | Force cool, pitch yeast, and bottle when fermentation is complete. |
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