Stonewall Ginger Ale

Tastes just like the ginger ale my grandpap used to make 40 years ago.

Brewer:	Bob Klokis		Email:	klokis@pa.net
Beer:	Stonewall Ginger Ale		Style:	-
Type:	All grain		Size:	5.5 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	25 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Spring fed tap water.
Grain:	6 lb. American 2-row 1.5 oz. American black patent 1 lb. American crystal 10L
Mash:	75% efficiency
	Rest at 120° for 20 minutes. Raised to 150° and held for 60 minutes. Raised to 165° and held for 20 minutes. Sparged with 170° wter to get my 6.5 gallons.
Boil:	60 minutes	SG 1.042	6.5 gallons
	1 lb. Corn sugar 1 lb. Honey
	2 Tbs. fresh ground ginger root, peels of 2 oranges and the juice of half an orange added at 15 minute boil. Added honey at 30 minutes into boil. 2 1/2 Tbs of fresh ground ginger root and 1 tsp. Irish moss at 45 minutes into boil.
Hops:	1 oz. Fuggles (4.75% AA, 45 min.) 1 oz. Willamette (5% AA, 15 min.)
Yeast:	Ale yeast #1056
Carbonation:	Carbed with 5 oz. corn sugar and 6 oz. honey, then bottled. Let carbonate in bottle for at least 10 days at 68 degrees.
Tasting:	Brewed this a few times and it's still a big hit. Tastes like old fashioned ginger ale. My wife enjoys it over ice on those hot and humid summer days.

Recipe posted 07/04/01.