| Ginger Beer
Christmas Beer '99
|
| recipe |
| 3 |
3.5-lb cans |
John Bull Plain Light Extract |
|
| 1 |
lb |
Laaglander Plain Light Dry Extract |
|
| 1 |
lb |
Honey Malt, 25ºL |
|
| 1 |
oz |
Chinook Pellets, 11.7% |
(55 min) |
|
|
Wyeast 1728 Scottish Ale |
|
| 5 |
oz |
Ginger |
(secondary) |
| 1 2/3 |
cup |
M&F Plain Light Dry Extract |
(priming) |
|
| numbers |
| 1.088 |
OG |
| 1.026 |
FG |
| 8.1 |
% (v/v) |
| 3 |
days primary (plastic) |
| 39 |
days secondary (glass) |
|
| notes |
- Crush honey malt and steep at 150º-155º for
30 minutes.
- Before racking to secondary, peel and thinly slice the
ginger. Place it in the secondary and rack on top of it.
- This beer was very, very gingery at bottling. I hope
it will let the taste of the honey malt come through as it ages a few months.
|
|
Spam Breweries
Steve Marting, Brewmaster
Bob Lawrence, Label Design |