Indian Summer Gingered Ale

Classification: spiced ale, ginger beer, extract

Source: Jerry Gaiser (jerry@jaizer.intel.com) rec.crafts.brewing, 10/25/91

Wonderful color and smells delicious. Should be in the bottle next weekend and I'll report on how it turns out.

Ingredients:

6 pounds, dry light malt extract
1 pound, crystal malt (40L)
3 ounces, fresh ginger (boil)
1/2 ounce, Galena pellets (11.4%) (boil)
1 ounce, fresh ginger (finish)
1 ounce, Hallertaur pellets (4.?%) (finish)
Wyeast British Ale yeast (#1098?)

Procedure:

Crush crystal malt, add to 2 gallons water and bring to about 170 degrees. Remove grains, add dry extract, 3 ounces ginger, boiling hops and boil for 1 hour. During last ten minutes add finishing ginger and hops. Chill. Pitch yeast.