Vagabond Gingered Ale  Beer  959 reads

barley malt hops
Serving Size : 50

3-1/2 lbs malt extract syrup-dark
2-1/2 lbs malt extract powder-dark
3/4 lb crystal malt
1/2 lb chocolate malt
2 ounces cascade hops, boiling
1 ounce williamette hops, finishing
4 ounces ginger root, grated
1 package ale yeast
3/4 cup corn sugar, bottling

Add the crushed crystal and chocolate malts to 1.5 gallons of cold water and gring to boil. When boiling comences, remove grains and add malt extracts, boiling hops, and ginger root and boil for 60 minutes. Add the finishing hops during final 2 minutes. Sparge into cold water. Pitch when cool. Bottle when done.
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