FKN-Systems

Title: Vagabond Gingered Ale
Categories: Beverages
Yield: 5 servings

3 1/2 lb Munton & Fison plain dark
-- 1 oz Willamette hops
-- (finishing)
Malt extract syrup
-- 3 oz Freshly grated ginger
-- root
2 1/2 lb Plain dk. dried malt extract
-- (2-4 oz to taste)
3/4 lb Crystal malt
-- 1 pk Ale yeast
1/2 lb Chocolate malt
-- 3/4 c Corn sugar (for
-- bottling)
2 oz Cascade hops (boiling)
-- *** OR ***
Equal to 10 HBU
-- 1 1/4 c Dried malt extract

O.G.: 1.040-1.044 T.G.: 1.012-1.016

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.

Source: Charlie Papazian, "The New Complete Joy to Homebrewing"