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Vagabond Gingered Ale
Category Beverages
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The Recipe
3 1/2poundmunton & fison plain dark
1malt extract syrup
2 1/2poundplain dk. dried malt extract
3/4poundcrystal malt
1/2poundchocolate malt
2ozcascade hops (boiling) equal to 10 HBU
1ozwillamette hops (finishing)
3ozfreshly grated ginger root (2-4 oz to taste)
1pkale yeast
3/4cupcorn sugar (for bottling) OR 1 1/4 c dried malt extract


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 60 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.

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