Ginger Honey Steam Dark Lager

Source: Mark Stenger
Recipe added: 04/29/98
Email: msteng@yahoo.com

This recipe will take a long time to ferment out with the California yeast. The results are worth it, creating a complex beer with many different flavor profiles...somewhat high in alcohol. It will improve with another month or more of ageing.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 min
Primary Fermentation: 7 to 10 days
Secondary Fermentation: 1 month

Ingredients:

8 lbs light bulk extract
1 lb clover honey
3 1/2 oz Cascade hop plugs
1 lb pale malt
1/2 lb dark crystal malt
1/2 lb carapils malt
1/4 lb chocolate malt
1 tsp gypsum
Wyeast 2112 California Lager yeast w/starter
steep grains 30 min @155 degrees (w/1/2 tsp gypsum)
sparge w/1 gallon 170 degree water(w/1/2 tsp gypsum)
add: 8 lbs light bulk extract
1 lb clover honey
2 oz Cascade hop plugs
boil: 60 min.
last 15 min. add:
1/2 oz Cascade plug
1 oz ginger root(grated)
1/2 tsp Irish moss
Finish: 1 oz Cascade plugs

Procedure:

steep grains 30 min @155 degrees (w/ 1/2 tsp gypsum) sparge w/1 gallon 170 degree water (w/ 1/2 tsp gypsum) add: bulk extract, honey, 2oz Cascade hops boil: 1 hour last 15 min add: 1/2 oz Cascade, 1 oz ginger root (grated) 1/2 tsp Irish moss finish: add 1 oz Cascade turn off heat strain wort in lauter tun pitch yeast when temperature drops to 75 degrees ferment in primary 7 to 10 days (or until 1/3 of O.G. is reached) ferment in secondary 1 month bottle or keg

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