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Indian Summer Gingered Ale

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Indian Summer Gingered Ale

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Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: extract
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer

Description:

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?)

Click to Print Recipe

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.

Source:

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