Mixing from Randy Mosher’ Honey Ginger and from Montreuilloise’s IPA, and adapting to ingredients I can find.

It’s a very nice balance of the ginger bite versus the honey sweetness, where both tastes and the hop bitterness all come together nicely, without one taking over.

• 4kg Pale malt
• 500g Munich 15EBC
• 500g CaraRed 50EBC
• 80g East Kent Goldings (60mins)
• 80g EKG (0mins)
• Safale S04

And in second fermentation:

• 90g candied ginger, sliced and boiled
• 120g chestnut honey, pasteurised at 65°C for a few minutes

OG: 12°B