---------- Recipe via Meal-Master (tm) v8.02
 
      Title: VAGABOND GINGERED ALE
 Categories: Beverages
      Yield: 5 servings
 
  3 1/2 lb Munton & Fison plain dark
           Malt extract syrup
  2 1/2 lb Plain dk. dried malt extract
    3/4 lb Crystal malt
    1/2 lb Chocolate malt
      2 oz Cascade hops (boiling)
           Equal to 10 HBU
      1 oz Willamette hops (finishing)
      3 oz Freshly grated ginger root
           (2-4 oz to taste)
      1 pk Ale yeast
    3/4 c  Corn sugar (for bottling)
           *** OR ***
  1 1/4 c  Dried malt extract
 
  O.G.: 1.040-1.044 T.G.: 1.012-1.016
  
  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.
  
  Source:  Charlie Papazian, "The New Complete Joy to Homebrewing"
 
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