Ginger Belle

This recipe is from Extreme Brewing, just added a little more ABV.

Brewer:	Fab		Email:	-
Beer:	Ginger Belle		Style:	Saison
Type:	Extract w/grain		Size:	2 gallons
Color:	28 HCU (~15 SRM)		Bitterness:	26 IBU
OG:	1.076		FG:	1.010
Alcohol:	8.5% v/v (6.6% w/w)
Grain:	220g Belgian CaraMunich
Steep:	Steep grains for 20 minutes @ 155° F
Boil:	60 minutes	SG 1.076	2 gallons
	1.5kg Light malt extract 220g Belgian candi sugar
	Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes. 15 minute before end of boil, add the Belgian candi sugar. Stir until all of the candi sugar is dissolved into the wort. 28g (1oz) crystalized ginger cut into pea size. At the 60 minute mark, add the crystalized ginger, stir for 1 minute, and turn off heat source. Stir clockwise for 2 minutes as you build a whirpool effect. Stop stirring and allow the wort to sit for 10 minutes.
Hops:	18g Hallertauer Hersbrucker (5% AA, 60 min.) 6g Hallertauer Hersbrucker (5% AA, 10 min.) 6g Styrian Goldings (5.5% AA, 5 min.)
Yeast:	Safbrew T-58: A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning. Optimum temp: 59°-75° F
Log:	Brewed 5/15/09 Total brew time: 1 hour 50 minutes
Carbonation:	2.2 volumes	Cane Sugar: 35.0g for 2 gallons @ 60°F
	1-1/2 tsp of granular sugar per 22 oz bottle.
Tasting:	To follow

Recipe posted 05/15/09.