Vagabond Gingered Ale

• 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 ginger root freshly grated, from two to four ounces
• 1 package brewer's yeast
• 3/4 cups corn sugar

1. Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water and bring to a boil.
2. When boiling has commenced, remove the grains and add the malt extracts.
3. (Do not allow the grains to remain in boiling water, as this will add an "ashy" taste).
4. Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 60 minutes.
5. Add the finishing hops during the final 1 to 2 minutes of the boil.
6. Sparge into the fermenter and cold water.
7. Force cool, pitch yeast, and bottle when fermentation is complete.

barley malt, barley malt, crystal malt, chocolate malt, cascade hops, willamette hops, ginger root, yeast, corn sugar

Taken from recipeland.com/recipe/v/vagabond-gingered-ale-1121 (may not work)