Ginger Ale

Brewer:	Riley Greenwood		Email:	skibum_riles@hotmail.com
Beer:	Ginger Ale		Style:	-
Type:	All grain		Size:	5.5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	25 IBU
OG:	1.054		FG:	1.010
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Bozeman tap water.
Grain:	4 lb. Briess 6-row 1 lb. Pilsner 2 lb. Wheat malt 1 lb. Gambrinus Honey Malt 1 lb. Crystal 10L
Mash:	75% efficiency
	Rest at 120° for 20 minutes. Raised to 150° and held for 60 minutes. Raised to 165° and held for 20 minutes. Sparged with 170° wter to get my 6.5 gallons.
Boil:	60 minutes	SG 1.046	6.5 gallons
	1 lb. Corn sugar 6 oz. Honey
	2 Tbs. fresh ground ginger root, zest of 1 orange and 1 lemon plus the juice of half a lemon at 15 minutes into boil. 2 1/2 Tbs of fresh ground ginger root at 45 minutes into boil. Honey and corn sugar at 50 minutes into boil.
Hops:	1.25 oz. Hallertauer (4% AA, 45 min.) .625 oz. Perle (5.9% AA, 30 min.) .25 oz. Mt Hood (4% AA, 15 min.)
Yeast:	Nottingham Ale Yeast (dry)
Carbonation:	Kegged and forced.
Tasting:	Waiting

Recipe posted 02/18/06.