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.