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.