Malt

7.5 lbs. Briess Pale Ale Malt

1.5 lbs. Briess Caramel Malt 40L

0.5 lbs. Briess Chocolate Malt

0.5 lbs. Briess Black Malt

Hops

1.5 oz. Cascade 5.0% AA 60 minutes (7.5 HBU)

1.0         oz. Willamette 5.0% AA 1 minute

Spice

3.0 oz. Freshly Grated Ginger Root 60 minutes

Yeast

Wyeast #1275 Thames Valley Ale Yeast

OG: 1.052

IBU: 36

SRM: 36

Directions

Mash grains at 150^o F for 60 minutes, or until you get a negative iodine test. Mash out at 170^o F and sparge with 170^o F water. Collect enough run off to end up with 5 gallons after a 60-minute boil. Bring run off to a boil and add cascade hops and ginger. Boil for 59 minutes, add willamette hops and boil one minute more. Chill to below 75^o F, add to fermenter, pitch yeast and aerate well. Ferment around 65^o F. When fermentation is complete, bottle with 1.25 cups of dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of dry malt extract in each. If you are kegging, pressurize to 2.7 volumes of CO₂.