Gingerbread Porter--recipe critique please! - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Gingerbread Porter--recipe critique please!

Reply
 
Thread Tools
Old 11-15-2012, 04:54 PM   #1
Sshamash
Recipes 
 
Jul 2012
Washington, DC
Posts: 92
Liked 2 Times on 1 Posts



Hey All,

I want to make a Gingerbread porter. I found a few recipes and kind of changed em a bit and came out with this. What do y'all think?

Any and all critique is welcome!


60 min boil
OG: ~1.072
FG: ~1.021

Fermentables:

11# Maris Otter (or Vienna)
1.5# Biscuit malt
1.5# Crystal 60L
1# Chocolate malt
1# Light Brown Sugar

1 oz Fuggles @ 60 (thoughts?)

Spices @ 5 min of boil
1 gram allspice--maybe less?
.5 gram cloves--maybe? (bad experience with overcloving...I get scared)
2 grams ginger
3 grams cinnamon

rack on 2-3 vanilla beans in secondary

[edit] Yeast: London Ale Yeast (white labs)

I really wanted to go for the biscuit cookie feeling. Think the FG is too high?

Really appreciate the help!

Best,
Saul
__________________
Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

 
Reply With Quote
Old 11-15-2012, 04:56 PM   #2
kmos
HBT_LIFETIMESUPPORTER.png
 
kmos's Avatar
Recipes 
 
Apr 2012
Bryan, TX
Posts: 137
Liked 10 Times on 8 Posts


What yeast are you planning to use?
__________________
Homebrew Blog

Primary: Saison; German Black Ale;
Secondary: n/a
In the Barrel: English Mild;
Bottled/Kegged: Oud Bruin (ECY23); English Mild;
Up Next: Ordinary Bitter;

 
Reply With Quote
Old 11-15-2012, 05:02 PM   #3
Sshamash
Recipes 
 
Jul 2012
Washington, DC
Posts: 92
Liked 2 Times on 1 Posts


Woops, in my notes but forgot to type it. Just added it.

London Ale Yeast (white labs)
__________________
Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

 
Reply With Quote
Old 11-15-2012, 08:06 PM   #4
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,617
Liked 356 Times on 310 Posts


Personally, I think you should cut the biscuit down to half a pound and the chocolate malt as well. You're already getting a lot of biscuity character from the MO (I wouldn't use vienna for this beer), the biscuit should be enough at a half pound to supplement that to where you want. You also don't want it to be too roasty. Molasses (not blackstrap) may give you a more gingerbread character than brown sugar. Most brown sugar today is 99% white sugar with a tiny bit of molasses added back to it.

I think you're right to be cautious with the spices. I would look at an actual recipe for gingerbread and use the spices in your beer in the same proportion (not the same amounts though). You can always add more spice at bottling. Yeast should be fine and I agree on no late hops.
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 11-15-2012, 09:04 PM   #5
FATC1TY
 
FATC1TY's Avatar
Recipes 
 
May 2012
Atlanta Area, GA
Posts: 1,615
Liked 140 Times on 114 Posts


I had nothing to add other than dropping that biscuit down.. it'll be way too much.

You could look into using some Honey malt, that profile sounds pretty pleasing.

Are you trying to dry the beer out? That #1 sugar won't do much other than boost the alcohol, but if thats the reasoning, then go for it, sounds fine. Some folks just think the sugar will come through, it won't. The brown sugar is no different than table sugar.


Also- maybe try some maple syrup in there, or prime with maple syrup if you bottle.
__________________
----------
Bubba's Backyard Brewery

 
Reply With Quote
Old 11-19-2012, 12:29 AM   #6
Sshamash
Recipes 
 
Jul 2012
Washington, DC
Posts: 92
Liked 2 Times on 1 Posts


Okay, great! Thanks for all the feedback.

-I will def cut down the chocolate and biscuit malt. What are your thoughts on using pale chocolate malt instead? Giving it a lighter chocolaty feel? If so, should I use 1# or .5?

-I will switch it to 1# of molasses and no brown sugar

-Do you think 1.5# of crystal 60 is too much?

-Here are the ratios for the spices: (last 5 min of boil)
2 parts ground ginger
2 parts ground cinnamon
3/4 parts ground cloves

What would be an appropriate amount for a "part"? Looking for the spices to be obvious, but I want the busicuity and chocolate maltiness to come out

-I have never primed with maple syrup--does anyone know how this would work? Would it work well with this? I do not want it to be overpowering...?

Again, I appreciate all the advice and I look forward to hearing more!


Cheers,
Saul
__________________
Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

 
Reply With Quote
Old 11-20-2012, 01:03 AM   #7
Sshamash
Recipes 
 
Jul 2012
Washington, DC
Posts: 92
Liked 2 Times on 1 Posts


suggestions?
__________________
Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

 
Reply With Quote
Old 11-20-2012, 01:16 AM   #8
rubagalo
Recipes 
 
Jan 2011
Iowa City, Iowa
Posts: 4

I made a 2.5g batch of gingerbread brown porter last year using Jamil's BCS Brown Porter and spicing from Mosher's Gingerbread Ale in Radical Brewing: add 1/2 tsp cinnamon (2g), 1/4 tsp ground ginger (1g), 1/8 tsp allspice (0.5g), 1/8 tsp cloves (0.5g). Added at 5min left in the boil.

If anything, I would say the spices were just a bit too much, but they did mellow over time. This was also my first AG and my efficiency was a bit low, so that might contribute to the spice balance as well. Still, a very nice beer for the holidays.

 
Reply With Quote
Old 11-20-2012, 01:46 AM   #9
bmock79
 
bmock79's Avatar
Recipes 
 
Feb 2011
dayton, ohio
Posts: 259
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Sshamash View Post
suggestions?
Not sure if this helps or not but assuming honey will act similar to maple syrup read this advice I got here (skip to post #9): http://www.homebrewtalk.com/f13/bottling-honey-313148/

Worse case it could give you an estimate on how much to try or experiment with.

If you try you should post your results

 
Reply With Quote
Old 11-20-2012, 01:51 AM   #10
bmock79
 
bmock79's Avatar
Recipes 
 
Feb 2011
dayton, ohio
Posts: 259
Liked 2 Times on 2 Posts


For the spice maybe: 1.5 T ginger 1.5 T cinnamon .1 t cloves

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Critique my porter recipe tc33133 All Grain & Partial Mash Brewing 3 11-02-2012 02:10 PM
Gingerbread Porter? Lodovico Recipes/Ingredients 10 11-26-2010 11:46 PM
Please give me feedback on my Chocolate Gingerbread Porter Recipe noslenwerd All Grain & Partial Mash Brewing 6 11-24-2010 04:35 PM
Porter Recipe Critique SAMPLER Recipes/Ingredients 9 09-28-2010 02:03 PM
porter recipe critique wcarter1227 Recipes/Ingredients 2 12-02-2009 03:07 PM


Forum Jump