Ginger Snap Ale

Source: Rodney O. Kerstetter
Recipe added: 05/22/99
Email: rodneyk@bellsouth.net

Great sweet malty flavor in the mouth with a taste of ginger going down. It tastes like a ginger snap cookie!

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.055
Finishing Gravity: 1.008
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 5 days

Ingredients:

9 lb. Pale 2 row malt (Briess)
1 lb. Cara Pils malt
1/2 lb. Crystal malt (40L)
1/2 lb. Chocolate malt
1/2 oz. Tettnanger hops (3.8%)
1/2 oz. Cascade hops (5.0%)
4 Tbsp. Grated ginger root (fresh)
WYEAST #1056 American Ale

Procedure:

Single infusion mash at 155 F. Boil Tettnangers for 60 minutes. Add ginger with 30 minutes left in boil, Cascades for aroma last 10 minutes. Add 1/2 tsp. irish moss during final 10 minutes of boil. Force cool and pitch.

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