Whiplash Winter Ale

This is a ginger spiced Old Ale that got first in flight in the 2001 St. Patrick's Cascadia Cup.

Brewer:	Ian Watson		Email:	-
Beer:	Whiplash Winter Ale		Style:	English Old/Strong Ale
Type:	Partial mash		Size:	5 gallons
Color:	27 HCU (~14 SRM)		Bitterness:	35 IBU
OG:	1.084		FG:	1.022
Alcohol:	8.0% v/v (6.3% w/w)
Water:	I use distilled water, and add a tsp of Burton salts.
Grain:	3 lb. British pale 4 oz. Gambrinus Honey Malt 12 oz. German Light Crystal
Mash:	75% efficiency
	I mash the 3# of British Pale and soak the honey and crystal malts in the runoff/kettle until almost boiling.
Boil:	60 minutes	SG 1.112	3.75 gallons
	5 lb. Light dry malt extract 1 lb. Wheat extract 1 lb. Belgian candi sugar
	I use 1 1/2 tsp of Irish moss in the boil. The ginger addition are listed as a hop!
Hops:	2 oz. Northern Brewer (8% AA, 60 min.) 1 oz. Grated Ginger (0% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Grated Ginger (0% AA, 30 min.) 1 oz. Grated Ginger (0% AA, 15 min.) .5 oz. Kent Goldings (aroma) 1 oz. Grated Ginger (aroma)
Yeast:	WYeast Scottish #1728 - 1 pt of slurry from same recipe without ginger just before.
Log:	Did 5.25 gal primary in 6.6 gal carboy at 72°, blew off a pint of head. After 4 days with the head falling out, transferred to 5 gal carboy, left for 2 weeks until fully settled, then racked over to another 5 gal. for 1 month (topped up with the unspiced batch, maybe 1 pt.)
Carbonation:	Since it was going to comp., I bottled 1/2 into 12oz: 2.5 gals. with 2.5 oz corn sugar. Then filled 2 5-liter mini-kegs with .8oz corn sugar each.
Tasting:	Once carbonated, the ginger was pronounced in aroma, drowning hop bouquet, and added a candy tone to the sweetness. By competition time, (2 months later) the ginger aroma had subsided but was detectable but the hop was all but gone. Very little bitterness from hops, too. The color was more red than brown, also.

Recipe posted 12/22/02.