The Ginger Stole Xmas

This should be a light Scottish ale flavored with the same spices used in ginger snap cookies, but without the trouble from actually putting ginger snap cookies in the boil.

Brewer:	Justin		Email:	-
Beer:	The Ginger Stole Xmas		Style:	Scottish Light Ale
Type:	Extract w/grain		Size:	2.5 gallons
Color:	17 HCU (~11 SRM)		Bitterness:	16 IBU
OG:	1.051		FG:	1.012
Alcohol:	5.0% v/v (3.9% w/w)
Water:	Distilled water is fine.
Grain:	3 oz. American Munich 3 oz. American crystal 40L 3 oz. Belgian CaraMunich 3 oz. Flaked oats 3 oz. Flaked wheat
Steep:	Steep the grains 20-45 minutes at 140°F.
Boil:	45 minutes	SG 1.042	3 gallons
	2 lb. Light malt extract 8 oz. Brown sugar 8 oz. Molasses
	What makes this beer a ginger-flavored beer is the spices. Don't forget the spices. You can vary as you like, but about 1/4 tsp ground cloves, 1/4 tsp ground ginger, and 1/8 tsp ground cinnamon in the last 10 minutes of the boil is a good starting point. You can always boil up extra spices and add them in later as a spice tea, but you can never take them out. If the beer isn't sweet enough, 1 oz. lactose per gallon can give sweetness and mouthfeel, but don't overdo it, because a sweet beer is kinda weird. Don't add all of the extract at once... add the second half of it at the end of the boil. Add the brown sugar and molasses at the beginning of the boil, to help with browning reactions. If you want to use Irish Moss, use rehydrated moss in the last 10 minutes of the boil.
Hops:	.5 oz. Saaz (3.75% AA, 45 min.) .25 oz. Saaz (3.75% AA, 15 min.)
Yeast:	Any yeast would be fine, but a low-attenuating yeast meant for malty beers would be better. Don't use champagne yeast, for example.
Carbonation:	Taste the beer before bottling. If there is not enough ginger flavor, boil some cut pieces of fresh ginger with the bottling sugar to add extra flavor. Remember -- to much ginger will make the beer not-so-good, while not quite enough is not too bad of a thing... this beer should be just fine if the ginger doesn't quite come through.

Recipe posted 11/25/11.