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

  • 4kg Pale malt
  • 500g Munich 15EBC -500g CaraaRuby 50EBC
  • 80g East Kent Goldings (bittering)
  • 80g EKG (flavour)
  • Safale S04

And in second fermentation:

  • 90g candied ginger, sliced and boiled
  • 120g chestnut honey

OG: 12°B

FG: 6°B

This gives 5.4%ABV, but with the addition of honey in secondary, I’m not really sure. I estimated at 5.8%.

Honey Ginger