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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Vagabond Gingered Ale Category Beverages Total Hits 1157 Rating | voted : 0 times The Recipe Ingredients 3 1/2 pound munton & fison plain dark 1 malt extract syrup 2 1/2 pound plain dk. dried malt extract 3/4 pound crystal malt 1/2 pound 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 cup corn sugar (for bottling) OR 1 1/4 c dried malt extract Directions: 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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