Indian summer gingered ale
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Dry light malt extract |
| 1 | pounds | Crystal malt (40L) |
| 3 | ounces | Fresh ginger (boil) |
| ½ | ounce | Galena pellets (11.4%) |
| (boil) | ||
| 1 | ounce | Fresh ginger (finish) |
| 1 | ounce | Hallentaur pellets (4.?%) |
| (finish) | ||
| Wyeast British Ale yeast | ||
| (#1098?) | ||
Directions
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 I'll report on how it turns out.
Recipe By : Serving Size:
File
Related recipes
- Fresh ginger ale
- Ginger ale
- Ginger ale 1
- Ginger ale 2
- Ginger ale punch
- Ginger ale salad
- Ginger ale-sherbet punch
- Ginger beer
- Ginger beer #1
- Ginger beer #2
- Ginger beer #3
- Ginger beer #4
- Ginger beer 1
- Ginger beer 2
- Ginger beer 3
- Ginger beer 4
- Homemade ginger ale
- Honey ginger beer
- Old-fashioned ginger beer
- Vagabond gingered ale