Amount
Ingredient
Preparation



3 1/2
pounds
barley malt syrup

plain, dark extract



2 1/2
pounds
barley malt syrup

plain dark dried extract



3/4
pounds
crystal malt





1/2
pound
chocolate malt





2
ounces
cascade hops





1
ounces
willamette hops (finishing)





3
ounces
gingerroot

freshly grated, from two to four ounces



1
package
brewer's yeast





3/4
cups
corn sugar

 Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water and bring to a boil. When boiling has commenced, remove the grains and add the malt extracts. (Do not allow the grains to remain in boiling water, as this will add an "ashy" taste). Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 6 minutes. Add the finishing hops during the final 1-2 minutes of the boil. Sparge into the fermenter and cold water. Force cool, pitch yeast, and bottle when fermentation is complete