This beer is beer.
That last line was my wife’s analysis of this beer. Here is mine:
This beer was one of the results of the mix-up that I explained in my last post: The “Perils” of Homebrewing: Shadow(brew)ing Papazian. The result was a dark, bitter black ale, with a light sweetness, as the bitter original flavor was cut by the ginger and the light aroma of the Saaz with which I chose todo an additional dry-hop after racking the fermented brew.
Grains: (Steep for 30 min @ 150)
- 1/4 lb Chocolate 250
- 1/4 lb Black Malt
- 6.5 lbs Dark LME
- 2 oz of Cascade hops (@boil)
- 4 0z grated ginger root (@boil)
- 1 oz Willamette leaf hops (finishing @ t-1 min)
- 2 oz Saaz (for dry-hop in 2nd stage)
- My old standby – WYEAST American Ale
Follow the normal procedure for a brew, adding the grated ginger with the cascade at the boil. After fermentation, rack to a 2nd stage and add 2 oz Saaz. 2nd stage for 14 days. Bottle with bottling sugar. Good after two weeks, better after four.