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Monster Media 1993 #2
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1993-07-10
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Gingered Ale David Smith 72320,275
"Old-Time Jaspers Gingered Ale" Peter Glen Berger <pb1p+@andrew.cmu.edu>
Honey Gingered Ale Karl Eisenhofer/Boston 72540,475
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Fm: David Smith 72320,275
I have made a couple of Gingered Ales (which is what I call them to avoid
confusion with the soda). The best was made with(5 gallon batch): 7 pounds
Alexanders light extract, 1 pound dark crystal, 1/4 ounce Fuggles (4.3%), 1/2
ounce Cascade (5.5%), 4 ounces peeled, chopped, fresh ginger root, and English
Ale yeast.
The Crystal was steeped from room temp to 170 F. Half the hops (1/8 oz
Fuggles, 1/4 ounce Cacades) were boiled 60 minutes total. The other half and
2 ounces of the ginger were boiled 30 minutes. The remaining 2 ounces of
ginger was added when the beer was racked to secondary after fermenting for 8
days in primary. The addition of ginger in the secondary is the key to
getting a real beer that smells and tastes like ginger ale. The ginger is
quite noticeable in the recipe above, but if you want something that's really
like the soda use even more ginger, more like 4 ounces in the boil and 4 to 8
ounces in the secondary. I don't worry about sanitizing the ginger, though I
do peel it first (it is a root after all), then I chop it in a clean place.
The beer is pretty resistant to infection by the time it hits the secondary.
By the way gingered beers are a real knockout winner with spicy Chinese food.
---------------------------
Subject: Gingered Ale
From: Peter Glen Berger <pb1p+@andrew.cmu.edu>
Brewed, aged 1 month, and sampled. Pure heaven.
"Old-Time Jaspers Gingered Ale"
A five gallon recipe
9 lbs. Pale dry malt extract (M&F)
.75 lbs. crystal malt, cracked
3 lbs. light clover honey
1 oz. Hallertau hops (boil)
1/2 oz. Hallertau hops (finish)
6 oz. fresh ginger, peeled and grated
grated peels of 4 oranges
1.5 tsp. cinnamon
.5 tsp. nutmeg
1.5 tsp. Irish moss
Whitbread Ale yeast
SG: 1.071 FG: 1.019
First, a word about the hops: Yes, Hallertau is a lager hop.
However, the ginger and orange peel both go a long way towards both
bittering and flavoring the beer. Using a more assertive ale hop
would a) add too much bitterness and b) overpower the other flavors
that I want to come through. Besides, Hallertau has that spicy touch
that makes this perfect for a holiday brew.
This brew is just barely sweet, at the threshold of perception. A
strong, heavy body follows, the ginger and orange blending together
and taking you through from the middrink to the aftertaste. Th
finish is incredibly long, both the high alcohol content and the
ginger-orange aftertaste lingering for a full 8 or 9 seconds after
swallowing.
Using a more attenuative yeast would make this drier and more
alcoholic, but I like the balance given by the Whitbread. Primary
fermentation took about 6 days, 6 days in secondary, aged 1 month at
tasting. This beer is copper colored; I'm thinking of making a
version with a little lactose instead of the crystal malt to try to
retain the sweetness while having a paler color. Irish moss is a
necessity with this brew.
---------------------------
Fm: Karl Eisenhofer/Boston 72540,475
As for the honey ginger ale, it was very simple, all extract (please,
no groans, I still hadn't gotten into HBD or this forum at that point so
didn't know better).
5.5# M&F light malt syrup
3# Clover Honey
6 oz fresh grated ginger (45 min)
1.5 oz. Cascade (boiling 45min)
5 oz Cascade (finishing 5 min)
ale yeast (I forget which brand, my notebook isn't handy)
S.G. 1.044 (uncorrected @78 degrees)
F.G. I'll let you know next week when I bottle
I'm going to let it age at least 3 mos in the bottle because of the honey. (I
won't even think of opening the mead until this time next year!). This is
based on CP's Linda's Lovely Light Ginger Lager but since I can't do lagers
yet, I figured it would probably be a good ale as well. We'll see...