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Vagabond Gingered Ale


Serving Size : 50

3 1/2 lbs malt extract syrup-dark
2 1/2 lbs malt extract powder-dark
3/4 lb crystal malt
1/2 lb chocolate malt
2 ozs cascade hops, boiling
1 oz williamette hops, finishing
4 ozs ginger root, grated
1 pkg ale yeast
3/4 c corn sugar, bottling

Add the crushed crystal and chocolate malts to 1.5 gal of cold water and gring to boil. When boiling comences, remove grains and add malt extracts, boiling hops, and ginger root and boil for 60 min. Add the finishing hops during final 2 min. Sparge into cold water. Pitch when cool. Bottle when done.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.