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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


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


  • 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


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.




review rating
 Reviewed by JohnnyMac on Wed Dec 22 2021

What did you finally find with this recipe? Any changes you'd suggest? I am getting ready to do a Ginger Ale.