Recipe Type: Extract
Yeast: London ESB Ale
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.072
Final Gravity: 1.02
Boiling Time (Minutes): 60
Color: 20.4 SRM
Primary Fermentation (# of Days & Temp): 3 Weeks, 65 Degrees
Additional Fermentation: 2 Weeks in the bottle
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: It tastes like a warm gingerbread cookie and finishes with slight warming of booze.
7 lbs. of pale liquid malt extract
2.1 lbs of carmel/Crystal malt -80L
.5 lbs of Cara-Pils/Dextrine
1 lb table sugar
1 oz. of cluster for 60 min.
8 oz. of Fresh Ginger Root at 45 min.
8 oz. of Ginger Root at 15 min.
1.25 tsp of cinnamon powder at 15 min.
2 tsp of Nutmeg in bottling bucket.
"The problem with the world is that everyone is a few drinks behind." -Humphrey Bogart