GingerDark
From Simreal
Contents |
Ginger Dark
A beer with bite, best left in the bottle for a few months for the full effect.
(January 1996)
| Amount | Ingredient |
|---|---|
| 1 lb | Crystal Malt Light |
| 5 lb | US Amber Dry Malt |
| 1 lb | US Dark Dry Malt |
| 1 oz | Willamette Hops (bittering) |
| .5 oz | Cascade Hops (aroma) |
| 9 oz | Fresh Ginger, finely chopped or grated |
| 1 lb | Dextrose |
| 4 oz | Lactose |
| .5 tsp | Irish Moss |
| 1 pkg | Wyeast Laboratory Liquid London Ale (#1028) |
An alternate recipe uses 2 lb US Dark Dry Malt. Also very good.
Here are my notes from the brewing:
- Started yeast at 80 degrees F, got very happy in 12 hours.
- Start with 2 gal water in boiling pot, 2 gal in fermentor
- Crystal Malt in pot, heat to 170F
- Removed grains
- Add 6lb dry malts (lots of lumps!), Willamette Hops, and Dextrose
- Quickly heat to boil (took about 15 min)
- Boil 30 minutes more
- Add Ginger, Lactose
- Boil 20 minutes (50 minutes boiling total)
- Add Irish moss, boil 5 more minutes to settle
- Add Cascade Hops, boil yet another 5 minutes (60 total)
- Remove hops, etc. There are oils noticeable on the wort, from the ginger?
- Chill. Add to ferementer.
- Bring both yeast and fermenter to 80F
- Pitch! Stir! Aerate!
- Top off to 5 gal total
Started at OG 1.060 @ 75F, bottled at OG 1.020 @ 68F, estimate 5.7% alcohol
Flavor at bottling was very smooth, with solid but not overly strong ginger flavor. I recall that after about three months in the bottle, it was still very smooth, but with a definite, sneaky, kick of ginger.
