Vagabond Gingered Ale - foodnetworkworld.com

Category	Beverages
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Recipe

Ingredients
3 1/2	pound	munton & fison plain dark
1		malt extract syrup
2 1/2	pound	plain dk. dried malt extract
3/4	pound	crystal malt
1/2	pound	chocolate malt
2	oz	cascade hops (boiling) equal to 10 HBU
1	oz	willamette hops (finishing)
3	oz	freshly grated ginger root (2-4 oz to taste)
1	pk	ale yeast
3/4	cup	corn sugar (for bottling) OR 1 1/4 c dried malt extract

Directions:
Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water and bring to a boil. When boiling has commenced, remove the grains and add the malt extracts. (Do not allow the grains to remain in boiling water, as this will add an "ashy" taste). Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 60 minutes. Add the finishing hops during the final 1-2 minutes of the boil. Sparge into the fermenter and cold water. Force cool, pitch yeast, and bottle when fermentation is complete.

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<h1><?=Vagabond Gingered Ale?></h1>
    <b>Recipe</b><p>
       <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>3 1/2</TD><TD class=ingredient>pound</TD><TD class=ingredient>munton & fison plain dark </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>malt extract syrup </TD><TD></TD></TR><TR><TD class=ingredient>2 1/2</TD><TD class=ingredient>pound</TD><TD class=ingredient>plain dk. dried malt extract </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>pound</TD><TD class=ingredient>crystal malt </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>pound</TD><TD class=ingredient>chocolate malt </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>oz</TD><TD class=ingredient>cascade hops (boiling) equal to 10 HBU </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>oz</TD><TD class=ingredient>willamette hops (finishing) </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>oz</TD><TD class=ingredient>freshly grated ginger root (2-4 oz to taste) </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pk</TD><TD class=ingredient>ale yeast </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>corn sugar (for bottling) OR 1 1/4 c dried malt extract</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water and bring to a boil. When boiling has commenced, remove the grains and add the malt extracts. (Do not allow the grains to remain in boiling water, as this will add an "ashy" taste). Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 60 minutes. Add the finishing hops during the final 1-2 minutes of the boil. Sparge into the fermenter and cold water. Force cool, pitch yeast, and bottle when fermentation is complete.<BR><BR></TD></TR></TBODY></TABLE>
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