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Ginger over Mary Ann Pale Ale
admin
10-12-2004
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| Ingredients:
7.8lbs extra light malt extract
2 oz Kent Golding hops
1/2 oz Hallautaur hops
1 oz Willamette hops
3 oz fresh grated ginger
1/2lb US virgin Munich grain
2 tsp. Gypsum
2 tsp. Pectic enzymes
Whitbread Ale yeast
3/4 cup priming sugar
Instructions:
1. Crack Munich grains with rolling pin and add to cold water. Romove
grains before water comes to boil. I recommend using a steeping bag
for this.
2. While waiting for water to boil. Grate 3oz fresh ginger.
3. When water comes to a boil add malt extract, gypsum, Kent Goldings
hops, Hallaurtaur hops. Boil for a minimum of 45 minutes.
4. Add 1/2 oz Willamette gops and ginger with 15 minutes left in the
boil for flavor.
5. Add 1/2 oz Willamette hops with 2 minutes left in the boil for
aroma.
6. Ferment for approximately 6 to 7 days in primary fermenter. Rack
to secondary fermenter containing pectic enzymes and ferment for
another 2 to 3 days.
a. If you dicide not to use pectic enzymes, then ferment in the
primary fermenter for approximately 9 to 10 days. The enzymes aid in
clarifying the beer.
7. Prime the wort and bottle.
8. Age beer for minimum of 3 weeks.
9. Sit back, enjoy and old episode of Gilligan's Island and fall in
love with Ginger all over again.
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