Just an update on my batches. I kegged the first 2 batches (3rd is in the primary still awaiting the arrival of my filter)
1st batch - I added 1.25tsp of Saigon cinn. and .75oz of chopped fresh ginger with 1 min to go in boil.
Tasted great. A very nice cinnamon smell (I attribute to using Saigon cinnamon). Color wise is very close to the GL version. I feel the spices are a little toned down in my version compared to GL's. Was very pleased with the taste.
2nd batch - Added 1.25tsp Saigon cinn. and .75oz of grated ginger with 1 min to go in boil
Tasted very similar to the first batch. Cinnamon smell was a little less on this batch. Colors were exactly the same. This one tastes even more balanced, but spice profile just lingers, never jumps out and dominates. Personally I'd add a bit more cinn. and ginger next time.
3rd batch - Used 1.25tsp Saigon cinn and 1oz of grated ginger. I think I am going to taste before racking to the keg an perhaps add some more spices directly to the keg to get a bit more spice flavor out of it.
Overall I am completly impressed with this recipe. I made 15 gallons so I am going to be handing alot of this out to family and friends. Big thanks to Shinglejohn for posting his recipe up and can't wait to hear others feedback.
I'll be posting a couple pics once I get my last batch filtered so it looks great