Categories: Beverages 
      Yield: 5 servings 
  
  3 1/2 lb Munton & Fison plain dark           1 oz Willamette hops (finishing) 
           Malt extract syrup                  3 oz Freshly grated ginger root 
  2 1/2 lb Plain dk. dried malt extract             (2-4 oz to taste) 
    3/4 lb Crystal malt                        1 pk Ale yeast 
    1/2 lb Chocolate malt                    3/4 c  Corn sugar (for bottling) 
      2 oz Cascade hops (boiling)                   *** OR *** 
           Equal to 10 HBU                 1 1/4 c  Dried malt extract 
  
  O.G.: 1.040-1.044 T.G.: 1.012-1.016 
   
  Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water 
  and bring to a boil.  When boiling has commenced, remove the grains and add 
  the malt extracts.  (Do not allow the grains to remain in boiling water, as 
  this will add an "ashy" taste).  Dissolve the extracts fully and add the 
  boiling hops and freshly grated ginger root and continue to boil for 60 
  minutes.  Add the finishing hops during the final 1-2 minutes of the boil. 
  Sparge into the fermenter and cold water.  Force cool, pitch yeast, and 
  bottle when fermentation is complete. 
   
  Source:  Charlie Papazian, "The New Complete Joy to Homebrewing"