Well, I wouldn't say this was difficult to make at all, other than the step mash. If you can manage that, then why not give it a go?
I didn't take a lot of notes but remember loving this one. From memory, there was a very strong and warming ginger presence, fruitiness from the yeast and some honey notes, but no grapefruit to speak of. I remember that Munich giving it a pretty nice malt character too.
Brought it to a Oregon Brew Crew meeting, as I recall, and the keg was blown in ten minutes or something. So people liked it.
I'll be making a new version with a slightly tweaked recipe sometime in September or October. I'll skip the grapefruit juice entirely, I think and stick with just the peel.
From a judge's scoresheet:
Quote:
aroma: (9/12) honey-spice-ginger evident. some fruitiness evident. malts evident as well.
appearance: (3/3) great belgian lace in glass, to style.
flavor: (16/20) some astringency from grapefruit juice but ok. phenols evident but ok. fruitiness, heat from alcohol. honey. slight sourness but ok.
mouthfeel: (4/5) med-full bodied. to style.
overall impression: (7/10) great beer! The spices work very well with the belgian base. the warming finish was great. nice lace work in glass.
score: 39
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From my memory, the judge may be confusing heat from the ginger with heat from alcohol. I don't remember any harsh alcohol at all, but remember the ginger was strong enough to actually make the beer a bit spicy.
All-Grain - Batch 61 - Gingembre et Pamplemousse
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