Homebrew Recipe: The “WTF?”

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

Malt:

• 6.5 lbs Dark LME

Additions:

• 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)

Yeast:

• 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.