Ginger Steamer

Classification: steam beer, spiced ale, extract

Source: Gene Zimmerman (ezimmerm@hp.uwsuper.edu), HBD Issue #1107, 3/29/93

I'm an extract brewer that uses specialty grains and starter cultures that just brewed a Steam beer.

Ingredients:

6# unhopped Amber liquid extract
1# 120L Carmel Malt
1/2# Victory Malt (25L) (Oven Toasted at 350F for 15 min)
1/2# Double Malt (45L)
1 oz Chinnok 13.6 % (Boil)
1/2 oz Cascade (15 min left)
1/2 oz Cascade (7 min left)
1/2 oz Cascade (2 min steep)
~1 oz fresh Ginger indiscriminatly put in the last few minuets of the boil (15-5 min left)
1/2 ounce Cascade (dry hop in secondary)
Wyeast's California yeast