Three Hour Tour Ginger Pale Ale

Classification: pale ale, ginger, spice ale, extract

Source: gruber@gwis2.circ.gwu.edu, October 4, 1995

Ingredients:

8 lbs. Alexander's Pale Malt Extract
1/2 lb. crystal malt
1/4 lb. toasted malt
1 1/2 oz. Northern Brewer hops - 6.4%
1/2 oz. Cascade hops - 5.9% (finishing)
1/2 oz. Cascade hops - 5.9% (dry)
3/4 oz. fresh grated ginger
1/2 tsp. Irish moss
pkg. Wyeast 1056 - American Ale Yeast
1 1/4 cup pale dried malt extract (priming)

Procedure:

Put on Axis: Bold as Love by Jimi Hendrix. Steep crushed grains in muslin bag. When water boils, add malt extract and Northern Brewer hops. After 45 minutes, add Irish moss and ginger. Add Cascade hops during final two minutes of boil. Allow to steep for few minutes, cool wort in Scottie's Patented Wort Chillin' Device. Sparge into fermenter. Pitch yeast when cool. Ferment for about 1 week in primary and rack to secondary fermenter. Dry hop with 1/2 oz. Cascades Allow to sit for 1-2 weeks. Prime with DME dissolved in 1 pint of water. Bottle and enjoy!

Specifics:

OG: 1.056
FG: 1.012
Alcohol: 5.8%
Tastes - Bittery and very fruity. The ginger is very subtle, but noticeable.