| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
|
54 |
Servings |
INGREDIENTS
| 7 |
lb |
Amber liquid extract |
|
|
(Alexanders, I think) |
| 2 |
lb |
Crystal malt, cracked |
| 1 |
lb |
Chocolate malt, cracked |
| 2 |
oz |
Hallertauer hops |
| 2 |
oz |
Saaz hops |
| 4 |
oz |
Fresh ginger, grated |
| 2 |
tb |
Ground cinnamon |
| 1 |
pt |
Starter of Wyeast American |
|
|
Ale yeast |
INSTRUCTIONS
Steep crystal and chocolate malt in hot, but not boiling, water for
about 1/2 hour. Strain out grains, sparge with hot water. Add extract,
stir until dissolved. Bring to a boil and add all the Hallertauer hops,
the ginger and the cinnamon. Boil 1 hour. Chill the wort, transfer to
primary, and add Saaz hops. Pitch the yeast. When the fermentation
slows, transfer to secondary fermentor. Prime with 3/4 cup corn sugar
and bottle when fermentation appears complete. Really nice balance of
flavors. The dry-hopped Saaz blended with the ginger and cinnamon aroma
really well, and the ginger flavor is perfect. The cinnamon didn't
contribute much flavor, and seems to have led to a muddier beer than I
usually get. Probably would have been better to use stick cinnamon instead
of ground... The color is much lighter than I would have expected.
Recipe By : Ken Weiss
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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