Ginger Rye Ale
10 lb 2 row
3 lbs rye
1 lb crystal 20
Mash @ 151 for 1 hour
Sparge @ 174 for 10 mins
60 min 1/2 oz Magnum hops
10 min 5 oz ginger juice
10 min 1 lemon squeezed
5 min 1 oz Liberty hops
KO 11oz honey
I brewed this on 5/9/13 and it fermented steadily for about four days. I ended up with 4 3/4 gal of 1.059 wort.
Today (5/19/13) I took a sample and got 1.008.
It's pale and cloudy still, but the ginger smells awesome. Honestly despite some young beer flavors this is tasting really good already. The ginger is pretty spicy and the rye adds a bit of character, but maybe not enough.
The more I drink the more I am noticing how biting the ginger is on the finish.
Sounds really interesting as I like Rye and Ginger as a cocktail. Would love to know how it taste with a little more age on it.
The cloudiness never really went away, but it tasted great! The rye is still pretty subtle but the ginger was perfect. I'm going to make this one again but a 10 gallon batch instead. I'm gonna use a bit more rye this time and less two row for a slightly lower OG.
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