Hardywood Park Gingerbread Stout help.
Well, Hardywood Park Gingerbread Stout was released last week while I was out of town visiting family, and sold out within hours in most places. Now, a week later, I'm pretty much SOL for finding it, so I thought I'd work on my own recipe. Any help (especially from those who have tried it) would be most welcome. Here's what I've got so far:
From the website:
FG: ~1.031 (calculated using OG & ABV)
SRM: 40 L
Fresh baby ginger
Madagascar Vanilla beans
From a quick look at BeerAdvocate reviews I guessed:
Chocolate malt, roasted malt, neutral yeast
Full body, medium carb - mash 150-152 to accommodate lactose?
English (earthy) bittering hops, no flavor addition
So here's my preliminary recipe:
12.5 lb US 2-row
2 lb wildflower honey (5 min)
1 lb Extra Dark Crystal
1 lb Chocolate Malt (US)
1 lb Lactose
1 lb Flaked Oats
2 oz Black Barley
3.25 oz Challenger (7% AA, pellet) - 60 min
2 oz fresh ginger (5 min)
2 tsp cinnamon (5 min)
3 Madagascar vanilla beans (5 min)
3 packs US-05
Mash: 150 for 90 min
Mash-out: 170 for 15 min
Boil: 90 min
BrewTarget gives me
FG: 1.025 (probably finish higher)
I'm concerned that the lactose/chocolate/crystal might be a bit much, but per above, I am shooting for an FG of 1.031 or so, so it might be just right. Also, some of the reviews mentioned a bready, cookie flavor, so maybe some Biscuit or Victory?
I can't remember the name of the greenhouse operation that he works for (been living in Philly too long and he doesn't refer to his job by name, just "the farm") but a buddy of mine works at a greenhouse in the Richmond area that was growing ginger as part of some big study (a lot of interesting stuff going on in ginger agriculture nowadays to hear him tell it), and was selling it as baby ginger. He says its a much gentler, sweeter flavor. Hope this helps. I know they were always at the south of the james farmers market. Sorry I don't remember the name. Lavender something?
Hardywood gets their ginger from Casselmonte Farms. I think you're thinking of Lavender Fields Herb Farm. I was thinking I might be able to get baby ginger from one of the local Indo-Asian markets, though going straight to the source may be cheaper.
Yep, that's the place. Apparently, there is some sort of rot that has been affecting ginger crops worldwide except for rhizomes coming from Hawaii. It's too temperate in VA for it to mature properly, so that's why you only get the baby ginger from local growers. Some University is studying the effects of growing ginger in greenhouses in more temperate areas, which is how Lavender Fields got in on it. Paid for a new greenhouse for them, either way.
If you're a member of JRHBs, talk to Andy (the guy with all the tats that does the food and beer pairing presentations). I know he does some stuff at Hardywood, and he knows the local growers, as well.
Hardywood GBS Guinea Pig
I'm going to give this a shot tomorrow as my first brew since around 2002. Shake the rust off in a big way I suppose. Question, why three packs of US-05? Would a yeast starter suffice based on OG, or am I going to regret this.
First off, good luck on the brew! Let me know how it goes, and if you've tried Gingerbread Stout, let me know how it compares. This was my first shot on this, but I haven't brewed it yet, so I have no help to offer, especially on the spicing. I thought 3 packs of US-05 because I don't make starters, and wanted to make sure I had adequate yeast. You could definitely make a starter.
am very interested in how this comes out, have 2 bottles of Gingerbread Stout that I will savor as things wind up for winter break. may brew this recipe in january when i get back from xmas. good luck!
Just wrapped up the mash/sparge/wort boil process for the Hardywood Gingerbread Stout clone. Not sure how it's going to go, keeping my fingers crossed. Here's the process used.
Mashed all grains in 3.9 gal water - 148-154F for 180 min (tincture of idodine test confirmed conversion)
Mashed out at 170F for 15 min
Sparged with 7.8 gal water at 170F
Total volume of wort - ~7.5 gal
Brought to boil - added lactose
30 minutes in added hops
15 minutes left added honey, cinnamon, vanilla and garlic
10 minutes left added Irish moss, wort chiller
Transferred to primary at 78F, allowed to settle ~30 min, pulled OG - 1.090.
Good flavor - bit hoppy at this stage, and a lot of troob!
Pitched starter yeast at 76F.
We'll see how the fermentation is going tomorrow.
BTW - grabbed a few bottles of the original stuff to compare to. Keeping my expectations in check.
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