Vagabond Gingered Ale

Ingredients

3 1/2 munton
1 malt extract syrup
2 1/2 dk
3/4 crystal malt
1/2 pound chocolate malt
2 oz cascade hops
10 hbu
1 willamette hops
3 oz ginger root
1 package ale yeast
3/4 cup corn sugar
1/4 malt extract

Instructions

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.