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Breakfast Ginger Ale
By Frank

A spiced beer that’s built on
5.00 lb Pale Malt (2 Row)

1.00 lb Caramel/Crystal Malt - 80L

0.25 lb Chocolate Malt

0.25 lb Roasted Barley

0.50 oz Amarillo Gold [8.50%] (60 min)

0.50 oz Amarillo Gold [8.50%] (3 min)

5.00 oz Ginger Root (Boil 15.0 min) Misc

1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Est Original Gravity: 1.036 SG (75% effeciency)

Bitterness: 19.4 IBU

Est Color: 20.0 SRM

Do a single infusion mash at higher temps around 156-158 for a little extra body. Add hops at times specified. Ginger is prepared by chopping into small bits and liquifying in a blender with a little bit of water and added to the boil with about 15 minutes remaining. I just do a single stage fermentation for this one (about 10 days) and bottle. It’s dark enough to mask a little cloudiness and a little extra yeast means it will carbonate more quickly. Prime with a little less sugar than normal for a cask-ale like mouthfeel--1 cup DME works for me.

This might be a little heavy on ginger for a lot of tastes but I like it just how it is. Ginger is a fun spice to use as it’s flavor profile changes quite a bit and very rapidly during the first few weeks after bottling.

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