Title: Vagabond gingered ale
 Categories: Beverages
      Yield: 5 Servings
 
  3 1/2 lb Munton & Fison plain dark
           Malt extract syrup
  2 1/2 lb Plain dk. dried malt extract
    3/4 lb Crystal malt
    1/2 lb Chocolate malt
      2 oz Cascade hops (boiling)
           Equal to 10 HBU
      1 oz Willamette hops (finishing)
      3 oz Freshly grated ginger root
           (2-4 oz to taste)
      1 pk Ale yeast
    3/4 c  Corn sugar (for bottling)
           *** OR ***
  1 1/4 c  Dried malt extract
 
  O.G.: 1.040-1.044 T.G.: 1.012-1.016
  
  Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold
  water and bring to a boil.  When boiling has commenced, remove the
  grains and add the malt extracts. (Do not allow the grains to remain
  in boiling water, as this will add an "ashy" taste). Dissolve the
  extracts fully and add the boiling hops and freshly grated ginger
  root and continue to boil for 60 minutes.  Add the finishing hops
  during the final 1-2 minutes of the boil. Sparge into the fermenter
  and cold water. Force cool, pitch yeast, and bottle when fermentation
  is complete.