Malt/Extract

3.5 lbs. Dark Liquid Malt Extract

2.5 lbs. Dark Dry Malt Extract

0.75 lbs. Briess Caramel Malt 40L

0.5 lbs. Briess Chocolate Malt

Hops

2.0 oz. Cascade 5.0% AA 60 minutes (10 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: 1.053

IBU: 35

SRM: 37

Steep crushed grains in 1.5 gallons of 150^o F water for 30 minutes. Sparge with 0.5 gallons of 170^o F water. Add extract and bring to a boil. Add cascade hops and ginger and boil for 59 minutes. Add Willamette hops and boil one minute more. Strain into a fermenter filled with 2.5 gallons of cold water. Top up to 5 gallons with cool water. When temperature is below 75^o F, 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.