Dry Hopping Gingerbread Ale
My current brew, a Gingerbread Ale, finished primary fermentation a few days ago and is currently much more boozy than I would like. Would dry hopping the brew help mask the alcohol flavour?
Also, what hops should I use? I only used 1 oz of Chinook in the boil, so there is plenty of room for more hop flavour and aroma.
Sorry, I don't have an answer, but was thinking about a gingerbread ale....care to share your recipe?
Here's the recipe I used:
Gingerbread Brown Ale
7 lbs Pale Liquid Malt Extract
.5 lb Brown Malt
1 lb Demerara Sugar
3/4 cup Fancy Molasses
1 oz Willamette 60 min
.5 oz Willamette
1 tsp ground cloves
2 tsp nutmeg
2.5 oz fresh ground ginger
Final Gravity: 1.012
Obviously, I'm quite dissatisfied with recipe. It has very little body, and too much dryness. I would recommend making some considerable alterations to the grain bill, though I'm not sure what I would add.
I think removing the Demerara Sugar would also help reduce the booziness.
One last consideration, I would up the amount of cloves and nutmeg, while either keeping or reducing the amount of ginger.
I hope this helps you in your search for a good Gingerbread Ale Recipe!
I brew all grain, so I would probably use a little bit of Munich, a.d maybe some crystal 60
This sounds like a one gallon batch!
Definitely do a 1 gallon batch!
I'm currently stuck with 5 gallons of strange tasting beer...
Lol. Sell it to family and friends, tell em its craft brew, its supposed to taste like that
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