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