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Old 11-15-2012, 09:32 PM   #1
Aug 2012
Brookline, NH
Posts: 4

So I was thinking of brewing a gingerbread chocolate stout for a holiday beer. any ideas/advice/criticism would be greatly appreciated.

3.5# dark LME
3.5# light LME
8 oz Crystal 60L
8 oz Chocolate Malt
4 oz Black Malt
2 oz Roasted Barley
1 oz Buillion Hops @60min
.5 oz Hallertau @ 45min
1# Clover Honey
6 tsp ground cinnamon @ 15min
4 oz fresh grated ginger @ 15min
2 tsp allspice @ 15min
1 tsp clover @ 15min
3 orange rinds ---maybe?

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Old 11-15-2012, 09:38 PM   #2
Oct 2012
Indianapolis, IN
Posts: 60
Liked 8 Times on 6 Posts

That's way to much spice. I would take your cinnamon down to 1tsp (at most) and the clover and allspice down to a 1/4 of a tsp (at most). Not sure on the ginger, but again, that seems like a lot. Spices go a long way in beer, so use very little of them. You can always add more in the primary.

I would recommend listening to the Sunday Session (the brewing network) podcast on Pumpkin/Spice beers. Very informative. It aired a few weeks ago.

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