Brewing Method: Partial Mash
Yeast: Wyeast California Common
Yeast Starter:
Batch Size: 5 gallons
Original Gravity: ?
Final Gravity: 1.009
Alcohol Content: %
Total Grains: 5 pounds
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 1 hour
Primary Fermentation: 1 week @ 67 degrees F
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

5 pounds pale malt;
2.5 pounds clover honey;
3 ounces grated ginger;

Hop Bill:

2 ounces Cascade:
(1.5 ounces at commencement of boil, 0.5 ounces in last 5 minutes)
added 1/4 tsp. Irish moss in last 15 minutes of boil.

Mash Schedule:

heated 5 qts. water treated with 1 tsp. gypsum to 130 degrees F, added grain. Held 120 degrees for 1/2 hour. Heated to 130 degrees, added 2 1/2 quarts boiling water and heat to attain 150 degrees, held for 10 minutes. Heated to 158 degrees and held for 20 minutes. Heated to 168 degrees. Sparged with 1.5 gallons water at 170 degrees F.

Brewers Notes:

The only reason I was tempted to add this very simple recipe is the fact that more than one guinea pig - I mean, friend that tried this beer said it was the best beer that they ever had! I have trouble believing this too, but these guys still remark on it when our paths cross. Of course, one of them drinks Miller Lite.

This was my first attempt at mashing, so I tried to keep it simple. It was still a comedy, but all turned out well in the end, and I learned a lot.

The honey was added to the boil right away, as was the ginger. This was fresh ginger, peeled and grated.

The beer was bottled right from the primary after 7 days. It was exceedingly clear. This was a mistake, as some bottles were over-carbonated. I did use a full cup of corn sugar for bottling, however. Maybe that was it. The beer was refreshing, strong on the ginger flavor. Even my beer-hating wife liked it (a little.)