| 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
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”