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-   -   Gingerbread beer (http://www.homebrewtalk.com/f37/gingerbread-beer-353679/)

moscoeb 09-11-2012 06:22 PM

Gingerbread beer
 
I am rolling around the idea of doing a Christmas gingerbread cookie beer. Take a look at this and throw out any suggestions. This will bet first venture into designing my own recipe.


5 lbs light DME
1 lbs Caramel/Crystal Malt -40L or 60L
8.0 oz Biscuit Malt
4.0 oz Wheat, Flaked

Maple syrup- approx 1lb (whatever a bottle is)
Brown sugar- 1lb
Both added around 15min left to boil

.5oz Goldings 5min

Irish Moss

Yeast - English Ale White Labs #WLP002


Gingerbread spices:

cinnamon
ground ginger
allspice
nutmeg
ground cloves

1 tbsp in secondary



Basically I took yuri's pumpkin beer base and altered it slightly and added some gingerbread spices.
Let me know what y'all think and throw some ideas out there.

moscoeb 09-13-2012 01:53 AM

Nothing??

drlars 09-13-2012 03:41 PM

I think it looks pretty good. I think you have a style similar to mine where you like to make your own recipes from scratch or modify others with your own ideas and see what happens. I've just gotten back into brewing, and I've only completed one batch so far (with good enough results to get me psyched about the hobby).
Lets see... 8 lbs of sugars sounds pretty good for ballpark 7%-ish alcohol for 5 gallons. And I like the specialty grains. A few observations:
- I think you need some sort of bittering hops for the entire boil as well, or else you're not going to have enough 'beer' character (the goldings in your recipe will just add flavor/nose).
- I think the spices sounds good. How much you use would depend on whether they are fresh/powdered. Since its a 'gingerbread' ale I'd consider some fresh ginger, which I'd personally add at flame out to sterilize and just keep in the primary. Maybe some at secondary and/or bottling as well.
- Although its poo-pooed a bit on this forum, I'd consider some flavoring extract at bottling as well, if you are really going for a 'gingerbread' character to the beer as opposed to just a hint. Personally, I'm more concerned about the final product than taking 100% responsibility for the entire process. This is the 'extract' section as opposed to the all-grain section, after all.
- Maybe even consider a little lactose (1/2 lb. to start for 5 gal?) for a little sweetness since you're going for a 'cookie' sort of thing here. I added this to my pumpkin pie ale thats in secondary now, so I can't give you any feedback on final results yet.

deggenbe 09-13-2012 04:22 PM

more ginger like stated previously.

those spices may just end up tasting just like pumpkin pie spiced beer.


look up the Thunderstruck recipe. its nearly identical to this, minus the Maple syrup and brown sugar

moscoeb 09-13-2012 07:30 PM

Quote:

Originally Posted by drlars
I think it looks pretty good. I think you have a style similar to mine where you like to make your own recipes from scratch or modify others with your own ideas and see what happens. I've just gotten back into brewing, and I've only completed one batch so far (with good enough results to get me psyched about the hobby).
Lets see... 8 lbs of sugars sounds pretty good for ballpark 7%-ish alcohol for 5 gallons. And I like the specialty grains. A few observations:
- I think you need some sort of bittering hops for the entire boil as well, or else you're not going to have enough 'beer' character (the goldings in your recipe will just add flavor/nose).
- I think the spices sounds good. How much you use would depend on whether they are fresh/powdered. Since its a 'gingerbread' ale I'd consider some fresh ginger, which I'd personally add at flame out to sterilize and just keep in the primary. Maybe some at secondary and/or bottling as well.
- Although its poo-pooed a bit on this forum, I'd consider some flavoring extract at bottling as well, if you are really going for a 'gingerbread' character to the beer as opposed to just a hint. Personally, I'm more concerned about the final product than taking 100% responsibility for the entire process. This is the 'extract' section as opposed to the all-grain section, after all.
- Maybe even consider a little lactose (1/2 lb. to start for 5 gal?) for a little sweetness since you're going for a 'cookie' sort of thing here. I added this to my pumpkin pie ale thats in secondary now, so I can't give you any feedback on final results yet.

Thanks, I will definitely try the ginger and lactos. Do you think .5 oz of goldings for bittering? I don't want it bitter, I want it sweet like the cookie and so swmbo will like it! I'll also look into the flavor extract if it still needs a little more kick.

Quote:

Originally Posted by deggenbe
more ginger like stated previously.

those spices may just end up tasting just like pumpkin pie spiced beer.

look up the Thunderstruck recipe. its nearly identical to this, minus the Maple syrup and brown sugar

Ya, I pretty much stole yuri's base and altered a few things. Figured it was a good start!

drlars 09-14-2012 01:30 PM

It depends on the alpha % listed on the hops packet. I would say even with a mild desired bitterness, you'd want at least 6 HBU (home bitterness units, roughly equal to the total sum alpha percentage of all hops for a 5-gal batch) or else it won't really taste like beer. The bitterness helps balance out the sweetness of the malt, so if you are going for sweet maybe try a little lower than six, but it really depends on the alpha, which varies even among different samples of the same hops.

moscoeb 09-14-2012 02:57 PM

I guess I'll plug it into a homebrew calculator and see if I get around 6 to 10 HBUs. Thanks for advice I'll try to get working on this in the next couple weeks.

Mb2658 09-16-2012 05:55 AM

If you are going for a authentic gingerbread flavor, I would recommend adding a few ounces of molasses. It will add to the flavor.

moscoeb 09-16-2012 11:56 AM

Quote:

Originally Posted by Mb2658
If you are going for a authentic gingerbread flavor, I would recommend adding a few ounces of molasses. It will add to the flavor.

In addition to or instead of the maple syrup?
I figured maple syrup would be easier to get than molasses. I'll have to pay attention next time in grocery store.

Mb2658 09-16-2012 02:28 PM

I don't think that the maple syrup will get you the gingerbread flavor that you are looking for. I would cut the maple syrup, up the brown sugar if you need the sugar to dry out the recipe and add a half cup of full flavor (not blackstrap) molasses. I made a spiced ale today with 7 g ground allspice, 2 g of cinnamon, 2 grams of nutmeg, 1 oz fresh ginger and about a half cup of molasses at flame out. Even my wife who isn't a big beer fan smelled the sample that I took and thought that it was a dead ringer for gingerbread. Now this is all admittedly very preliminary but I have used maple syrup in a maple nut brown and did not get the same level of aroma. Take it for what it is worth.


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