Dark Ginger Ale

Today we do a summer beverage, a real ginger ale with a bit of a difference.

8 pounds Maris Otter
4 ounces roast barley

1 ounce Glacier 6.1% plug, at boil

1084 Wyeast Irish ale yeast

60 minute boil, 5 gallon sparge. At 20 minutes from End of Boil add:
1 ounce crystalized ginger
2 ounces fresh grated ginger root

Original gravity: 1.051
Gypsum and Irish moss as usual.

Note on the last batch: if I call it an American Brown, it actually fits style! I left out the black malt, and it shows in the color as well as in the taste.

New Car?

I've been looking for something in a beer wagon...

An Irish Rye Stout

Here's a somewhat belated entry for a St. Patrick's Day next!

8 pounds Durst Pilsner
12 ounces Roast Barley
6 ounces Munton's Chocolate Malt
1 pound flaked Rye

Hops: Glacier 6.2%,
1 ounce at 60 EOB
1 ounce 30 EOB

Yeast, Wyeast 1084 Irish Ale

A 4 gallon sparge yielded a 1.058 Original Gravity, no make up water. The projected OG was 1.052, the batch is a bit smaller than usual. Irish Moss and Gypsum as usual. This was the first time I've used the Glacier hops, and I'm looking forward to telling you how it came out!