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Vagabond Gingered Ale

Vagabond Gingered Ale recipe image
This Vagabond Gingered Ale is a refreshing and complex homebrew that balances the warmth of fresh ginger with the earthy depth of crystal and chocolate malts. The recipe uses a combination of liquid and dried malt extracts to create a full-bodied base, while Cascade and Willamette hops provide a balanced bitterness and floral aroma. The addition of freshly grated ginger root gives the ale a distinct, spicy kick that lingers on the palate, making it an excellent choice for autumn evenings or pairing with hearty meals. It offers a smooth mouthfeel and a dry finish, perfect for beer enthusiasts who enjoy experimental flavors. This brew is reliable and straightforward, allowing the unique character of the ginger to shine through without overpowering the traditional ale profile.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 242.3
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Vagabond Gingered Ale is a refreshing and complex homebrew that balances the warmth of fresh ginger with the earthy depth of crystal and chocolate malts. The recipe uses a combination of liquid and dried malt extracts to create a full-bodied base, while Cascade and Willamette hops provide a balanced bitterness and floral aroma. The addition of freshly grated ginger root gives the ale a distinct, spicy kick that lingers on the palate, making it an excellent choice for autumn evenings or pairing with hearty meals. It offers a smooth mouthfeel and a dry finish, perfect for beer enthusiasts who enjoy experimental flavors. This brew is reliable and straightforward, allowing the unique character of the ginger to shine through without overpowering the traditional ale profile.
Ingredients
  • 3 1/2 pound Munton & Fison plain dark
Directions
  1. 1
    Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water in a large pot.
  2. 2
    Bring the water and grains to a boil.
  3. 3
    Once boiling, remove the grains from the pot to prevent an ashy taste.
  4. 4
    Add the malt extracts to the hot water and stir until fully dissolved.
  5. 5
    Add the Cascade hops and freshly grated ginger root to the pot.
  6. 6
    Maintain a rolling boil for 60 minutes.
  7. 7
    During the final 1-2 minutes of the boil, add the Willamette finishing hops.
  8. 8
    Remove from heat and sparge the wort into the fermenter using cold water.
  9. 9
    Force cool the wort to yeast pitching temperature.
  10. 10
    Pitch the ale yeast into the fermenter.
  11. 11
    Allow fermentation to complete, then bottle with corn sugar for carbonation.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 242.3kcal
% Daily Value *
Total Fat 13.1g21%
Saturated Fat 7.9g40%
Cholesterol 43.7mg15%
Sodium 170.8mg8%
Total Carbohydrate 18.7g7%
Dietary Fiber 0.0g0%
Sugars 18.7g
Protein 13.1g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not allow the grains to remain in boiling water for extended periods, as this will add an "ashy" taste to the beer.

Adjust the amount of fresh ginger root (2-4 oz) to taste depending on desired spiciness.

Original Gravity (O.G.) should be 1.040-1.044. Target Gravity (T.G.) should be 1.012-1.016.

Use 3/4 cup of corn sugar for bottling to achieve proper carbonation.

Keywords: homebrew, ginger ale, craft beer, malt extract, hops, fermentation, cascade hops, willamette hops, crystal malt, chocolate malt, spicy beer, dark ale, brewing, yeast, bottling, vegan recipe, alcohol, beverage, ginger root, home made
Read it online: https://www.chefs-mate.com/recipe/vagabond-gingered-ale/