Side Pannel
Vagabond Gingered Ale
Ingredients List
- 3 1/2 lb Munton & Fison plain dark
- Malt extract syrup
- 2 1/2 lb Plain dk. dried malt extract
- 3/4 lb Crystal malt
- 1/2 lb 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 pk Ale yeast
- 3/4 c Corn sugar (for bottling)
- *** OR ***
- 1 1/4 c Dried malt extract
Directions
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.
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.
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