Category: Other
Rating: N/A
Servings: 1


6 lb dry light malt extract
1 lb crystal malt (40l)
3 oz fresh ginger (boil)
1/2 oz galena pellets (11.4%)
1 (boil)
1 oz fresh ginger (finish)
1 oz hallentaur pellets (4.?%)
1 (finish)
1 wyeast british ale yeast
1 (#1098?)

Directions: How to Cook Indian Summer Gingered Ale

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

Recipe By : Serving Size:


=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Chapatis #2
Malai Murgh
Besan Barfee
Lentil Salad

Recent comments and reviews for this recipe:

No comments, so be the first!

Add your comment:

What is 17 minus four?
Your Comment (no html):