Gingered Ale (5 Gallon Batch Size)
1/2 # Black Patent Malt
3/4 # Dark Crystal Malt
3.3# can Edme Plain Dark Liquid Malt Extract
2-1/2 # Edme Dark Dry malt Extract
2 ounces Cascade Hops (Flavor)
1 ounce Willamette Hops (Aroma)
4 ounces grated Ginger Root
1 tsp Irish Moss
1/2 tsp Gypsum
12 grams Edme Ale Yeast
Place whole grains in a strainer bag and submerge in 6 quarts cold water. Slowly bring water to a boil, removing grains when boiling commences. Squeeze as much liquid as possible from the spent the grains. Add malt extracts, flavor hops, and ginger. Boil for 60 minutes. At 30 minutes remaining, add the gypsum and irish moss. Add the aroma hops with 2 minutes remaining. Strain into fermenter with 3 gallons chilled water. Top off to 5.5 gallons. Hydrate yeast for 15 minutes in 1 pint of pre-boiled water. Pitch when wort temperature falls below 80 degrees Fahrenheit. Bottle in 8 to 12, priming with 1-1/2 cups of corn sugar.
O.G. 1.040
F.G. 1.014
Alcohol Content 3 to 3.5 percent by volume
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