Ingredients for Mashing
Amount   Item                            Type   % or IBU 
4.00 lb  Pale Malt (2 Row) US (2.0 SRM)  Grain  48.48 % 
1.25 lb  Cara-Pils/Dextrine (2.0 SRM)    Grain  15.15 % 
 

Single Infusion, Medium Body, Batch Sparge

Step Time  Name      Description                       Step Temp 
60 min     Mash In   Add 7.88 qt of water at 164.0 F   154.0 F 
 
Drain Mash Tun
Batch Sparge Round 1: Sparge with 5.33 gal of 175.0 F water

Boil Wort
 
  Add water to achieve boil volume of 6.42 gal
 
  Estimated pre-boil gravity is 1.040 (note this estimate includes honey)
 
Boil Ingredients

Boil   Amount  Item                                        Type 
60 min 1.50 oz Cascade [5.50 %] (60 min)                   Hops 
60 min 3.00 lb Honey (1.0 SRM)                             Sugar 
30 min 2.00 items Lemon Juice (per lemon) (Boil 30.0 min)  Misc 
30 min 6.00 oz Ginger Root (Boil 30.0 min)                 Misc 
15 min 1.00 tsp Irish Moss (Boil 15.0 min)                 Misc 
10 min 2.00 oz Ginger Root (Boil 10.0 min)                 Misc 
10 min 2.00 items Lemon Zest (Boil 10.0 min)               Misc 
2 min 1.00 oz Williamette [5.50 %] (2 min)                 Hops 

Cool and Prepare Fermentation
 
  Cool wort to fermentation temperature
 
  Transfer wort to fermenter 
  Add water to achieve final volume of 5.00 gal 

Ingredients for Fermentation 
Amount  Item                       Type % or IBU 
1 Pkgs  Safale (DCL Yeast #US-05)  Yeast-Ale  

Fermentation

  Primary fermentation (14 days at 68.0 F) 
  Secondary fermentation (7 days at 68.0 F)
    Add to Secondary 
    
Amount   Item                              Type % or IBU 
2.50 oz  Ginger Root (Secondary 7.0 days)  Misc