Jimbo's Judgement Ginger Beer recipe

Brewed 8/25/1989, Bottled 9/9/1989, Size 10 Gallons

Ingredients:

• 0.25 lb black patent malt (started cold, removed before boil)
• 0.5 lb roasted barley (started cold, removed before boil)
• 1 lb crystal malt (started cold, removed before boil)
• 1 lb amber dry malt extract
• 3.3 lb Laaglander strong hopped ale extract
• 9.9 lb Munton and Fison dark hopped extract
• 0.6 lb ginger root (ground in processor, measured before peeling)
• 2 tbsp gypsum
• 2 oz cascade leaf hops (finish)
• 1.5 cups corn sugar (bottling)

• OG1 1.060 @ 100 deg F
• OG2 1.040 @ 92 deg F
• FG1 1.028 @ 73 deg F
• FG2 1.012 @ 73 deg F

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