| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | 54 | Servings | ||
INGREDIENTS
| 3 1/3 | lb | Munton & Fison dark plain |
| Malt extract | ||
| 1 1/2 | lb | Munton & Fison plain dark |
| Dry extract | ||
| 1 | c | Corn sugar |
| 3/4 | lb | Crystal malt |
| 1/2 | lb | Chocolate malt |
| Hunk | ||
| 2 | oz | Cascade hops (boil) |
| 1 | oz | Fuggles hops (finish) |
| Ale yeast | ||
| Ginger, grated |
INSTRUCTIONS
Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops. Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary. Prime and bottle. My long-term taste bud memory says this was brown, bitter, and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was overcarbonated (7/8 cup of priming sugar is too much!) I wish I could tell you how much ginger I used, but I remember I wished it were more. Go for it! I've found nothing better to drink with Chinese food. Primary Ferment: 3 days Recipe By : Jackie Brown From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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