Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: extract
Yield: 5 US gallons
Wonderful color and smells delicious. Should be in the bottle next weekend and I'll report on how it turns out.
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: Jerry Gaiser