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Add a photoServings: 12
Ingredients
- 7 lb Amber liquid extract
- (Alexanders, I think)
- 2 lb Crystal malt, cracked
- 1 lb Chocolate malt, cracked
- 2 ounce Hallertauer hops
- 2 ounce Saaz hops
- 4 ounce Fresh ginger, grated
- 2 Tbsp. Grnd cinnamon
- 1 pt Starter of Wyeast American
- Ale yeast
Directions
- Steep crystal and chocolate malt in warm, but not boiling, water for about 1/2 hour. Strain out grains, sparge with warm water. Add in extract, stir till dissolved. Bring to a boil and add in all the Hallertauer hops, the ginger and the cinnamon. Boil 1 hour. Refrigeratethe wort, transfer to primary, and add in Saaz hops. Pitch the yeast. When the fermentation slows, transfer to secondary fermentor. Prime with 3/4 c. corn sugar and bottle when fermentation appears complete. Really nice balance of flavors. The dry-hopped Saaz blended with the ginger and cinnamon aroma really well, and the ginger flavor is perfect. The cinnamon didn't contribute much flavor, and seems to have led to a muddier beer than I usually get. Probably would have been better to use stick cinnamon instead of grnd... The color is much lighter than I would have expected.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 151 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 265mg | 8% |
| Total Carbs 34.21g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 24.13g | 16% |
| Protein 3.77g | 6% |
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