Ginger Snap Ale
Source: Rodney O. Kerstetter
Recipe added: 05/22/99
Great sweet malty flavor in the mouth with a taste of ginger going down. It tastes like a ginger snap cookie!
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
- 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
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.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.