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Home Brew Forums > Home Brewing Beer > Extract Brewing > Gingerbread beer
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Old 09-16-2012, 02:40 PM   #11
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In Randy Mosher's Radical Brewing (A great book), he has a gingerbread ale as one of his 12 beers of Christmas. He does not give a recipe, but advises to just take your favorite brown ale recipe, specifically a soft brown with no pronounced hop aroma, and add spices at the end of the boil. He does say that the spices require a specific balance, but you'll have to get the book to get his recommended ratios.
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Old 09-16-2012, 04:43 PM   #12
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Quote:
Originally Posted by Mb2658
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.
Sounds good, I will do that, thanks.

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Originally Posted by AndrewD
In Randy Mosher's Radical Brewing (A great book), he has a gingerbread ale as one of his 12 beers of Christmas. He does not give a recipe, but advises to just take your favorite brown ale recipe, specifically a soft brown with no pronounced hop aroma, and add spices at the end of the boil. He does say that the spices require a specific balance, but you'll have to get the book to get his recommended ratios.
Have to run up to book store and check that out. Thanks
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Old 09-30-2012, 01:15 PM   #13
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Quote:
Originally Posted by Mb2658 View Post
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.
How did those spice ratios turn out?
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Old 09-30-2012, 03:28 PM   #14
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Add a little more hops and use light brown sugar.
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Old 10-01-2012, 01:40 AM   #15
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I haven't had a chance to brew this yet. I still have a pumpkin ale I have all the ingredients for and just need to brew. This will be the one after that.
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Old 10-01-2012, 01:11 PM   #16
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Quote:
Originally Posted by Flaviking

How did those spice ratios turn out?
It is still in primary. I'll check on it in a few days and let you know my opinion.
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Old 10-28-2012, 04:40 PM   #17
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Quote:
Originally Posted by Mb2658

It is still in primary. I'll check on it in a few days and let you know my opinion.
Any update?
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Old 10-29-2012, 11:27 AM   #18
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The ginger has come through nicely. In the future I would up the other spices a little bit more and possibly bottle with some molasses.
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Old 10-29-2012, 11:33 AM   #19
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Look into blackstrap molasses. I put some in my pumpkin ale. Mmmm mmmmmm good
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Old 11-08-2012, 12:59 PM   #20
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Update: After being in the bottle for a few weeks, the spices are really starting to shine through. I think that for the recipe that I put together, the spicing levels are good. The spices are noticeable but not overwhelming.
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