North East Holiday Beer

Classification: spiced ale, ginger, beer, holiday beer, extract

Source: Jim Conroy (AS2JXC%BINGVMA.BITNET) Issue #325, 12/18/89

This batch had a furious fermentation and blew the blow tube off the fermenter, losing about 1-1/2 quarts in the bargain.

Ingredients:

2 pounds, crystal malt
6 pounds, amber dry malt extract
2 ounces, Fuggles and Bullion hops (boil)
1-1/2 ounces, Saaz hops (finish)
3 ounces, fresh grated ginger
1 stick, cinnamon
1 pack, Edme ale yeast

Procedure:

Steep crystal malt until boil is reached. Strain out grain and add extract and boiling hops. Boil 60 minutes. Add Saaz hops, ginger and cinnamon in last 15 minutes of boil. Cool, top off fermenter and pitch yeast.