i'm working on a beer for the holidays, and this is what i came up with so far. i might knock the hops down to .75 oz@60 and .5 oz @ 10...and i'm not really sure how much of the ginger/zest to use. i figured if i didnt get what i wanted i could also throw some in while it ages. i was thinking wlp007 with a big starter to push attenuation limits of 80%. what do you guys think?
10.0 lb Pale Ale Malt
5.0 lb American Munich
1.0 lb 2-Row Caramel Malt 80L
1.0 oz Chinook (13.0%) - added during boil, boiled 60 min
1.0 oz Centennial (10.0%) - added during boil, boiled 10.0 min
2.0 tsp Orange zest - added during boil, boiled 0.0 min
2.0 tsp Ginger (candied) - added during boil, boiled 0.0 min
Original Gravity: 1.082
Terminal Gravity: 1.016
Color: 17.42 °SRM
Alcohol: 8.63%
Bitterness: 63.7
10.0 lb Pale Ale Malt
5.0 lb American Munich
1.0 lb 2-Row Caramel Malt 80L
1.0 oz Chinook (13.0%) - added during boil, boiled 60 min
1.0 oz Centennial (10.0%) - added during boil, boiled 10.0 min
2.0 tsp Orange zest - added during boil, boiled 0.0 min
2.0 tsp Ginger (candied) - added during boil, boiled 0.0 min
Original Gravity: 1.082
Terminal Gravity: 1.016
Color: 17.42 °SRM
Alcohol: 8.63%
Bitterness: 63.7