Summertime Ginger Ale

or 5 Gallons (18.93 L)
2.0 lb (0.91 kg) 2 row malt
1.0 lb (0.45 kg) Belgian aromatic malt
1.0 lb (0.45 kg) clover honey (added to the boil)
0.5 lb (0.23 kg) lactose (added to the boil)
1.0 oz (28 g) Spalt whole hops, 2.5% a.a. (45 min)
Wyeast 2565 Kölsch Yeast, or White Labs WLP029 German Ale/Kölsch yeast, or a sufficient yeast starter
0.75 tsp (3 g) Irish moss added 15 minutes before end of the boil (optional)
2 oz (56 g) fresh chopped ginger added to the boil (15 min)
2 oz (56 g) fresh chopped ginger added to secondary fermenter for 7 days

To brew the Summertime Ginger Ale, mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C), with pre-boil wort volume of 6.5 gal. (25 L).

Bring to a rolling boil for 60 minutes, add hops, honey, lactose, and ginger at specified intervals from end of boil. Chill wort to 65° F (18° C) and pitch yeast.

After 5 days, rack to secondary fermenter and age for another 10 days, adding remaining ginger for the last 7 days.

Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.