Ginger Snap Brown Ale.

[Revvy]

It never occurred to me, but part of the trick of being able to do this is that in a mash tun the grainbed actually absorbs the oils and keeps them out of the wort itself. It's the same with mashing with chocolate when making my mole porter- People always said adding chocolate would cause the wort to be oily, but I've put pounds in the mash tun, and never had that issue with the finished beer. But in the case of BIAB, the grain, not being in a formal vessel might not be able to absorb the oils and act as a filter.

I hope it turns out for you.

 

[BrewinUpNorth]

Xcorpia I am dying to see how the BIAB method turned out! I am planning my X-mas Ginger beer and was deciding whether to go with snaps or ground ginger and maybe some cloves. How long did you go primary and will you go secondary?

I would assume you would go 3-4 weeks in the primary to make sure unfermentables are all that is left.

 

[mikee]

I just mentioned this beer to my wife and she is all over it. Whatever keeps her happy keeps me brewin, but no complaints here. This looks awesome! :rockin:

 

[Xcorpia]

Xcorpia I am dying to see how the BIAB method turned out! I am planning my X-mas Ginger beer and was deciding whether to go with snaps or ground ginger and maybe some cloves. How long did you go primary and will you go secondary?

I would assume you would go 3-4 weeks in the primary to make sure unfermentables are all that is left.

Hi! I've had it in 1ry for 2.5 weeks at 64F. Yesterday I moved it to a warmer spot at 68F because it was still bubbling. I haven't taken a hydro sample yet, so I haven't been able to taste it since brew day. Looking good so far. It's got tons of trub. I hope I get at least 40 bottles to share for the Xmas beer exchange.

As to the BIAB itself, it worked out pretty good during brewday. The only annoying thing that happened was the disintegrated ginger snaps thay clogged the bag a little even though I added rice husks.

 

[BrewinUpNorth]

Xcorpia it looks like the recipe is a little light on the grains for a 5 gallon batch. Is your recipe for a 3 gallon after boil off? I was looking at this and thinking it may be better to add some light DME and maybe ginger extract....sounds like the two of you are having trouble with the cookie trub.

After 2.5 weeks, in your shoes, I may go to secondary just to get off the trub and continue fermentation.

Let me know what you decide and how it turns out!

 

[BrewinUpNorth]

I stand corrected....just ran it through beer smith and if you are getting any fermentable sugars out of the gingersnaps, you are right on target.

What did your OG start at?

 

[Xcorpia]

I stand corrected....just ran it through beer smith and if you are getting any fermentable sugars out of the gingersnaps, you are right on target.

What did your OG start at?

My OG was 1.056 after topping up to a volume of 5.5 gal. My initial boil started at approx. 6 gal since I used a 7.5 gal turkey fryer. I checked the carboy and its still bubbling. I'm planning on transferring to 2ry on Monday or Tuesday since I'm working this weekend.

 

[BrewinUpNorth]

This is interesting....I ran it in beer smith 2 and upped your grain bill to the following:
4lb 8oz Maris Otter
2lb Crystal 60L
1lb 8oz Biscuit Malt
8 oz Flaked Oats
With those numbers (which are 13 oz more grains than you used) I ended at 1.036 OG....
I tried adding 2lbs of light DME which got me to 1.05 OG

If your gingersnaps were in 1 lb boxes, the sugars in them actually are close to 1 lb of DME if not more based on your OG reading!

I have my grains ready to go, but would like to get your reading as you go into secondary....you should be nearly done fermenting and it would be very interesting to see how much of the Ginger Snap sugars get fermented...

I adjusted the sugars in the Ginger Snaps in Beer Smith 2 but am still figuring it out...dont know how this will work out, but it is throwing out an estimated FG of 1.014.

 

[Xcorpia]

I don't use Beer Smith, I use the Hopville calculator. I didn't factor in the ginger snaps. However, looking at the nutrition facts 1 serving has 12 g of sugar and each box contains 13 servings. I used 4 boxes which totals 624 g sucrose. That might give you a better estimate of the theoretical OG. I'm hoping tomorrow I'll rack mine to 2ry and I'll post the SG. I'm dying to know and I'm dying to taste it

 

[BrewinUpNorth]

I just cant wait for your gravity measurments and the taste! Came back here while at work to ask if you used a yeast starter or just dumped your Safale?

I would think with a higher OG a starter would help....it could also contribute to your longer fermentation time in primary.

Also, with all that trub have you considered doing a 3rd stage fermentation just so that you get all the brew out from primary...you can add a little of the trub with the first rack and end up with a clear brew if you rack one more time.

 

[Revvy]

Xcorpia, when your BIAB version is all well and done, I'd appreciate it if you'd write up a little info blurb on how to handle it this way. Maybe a list of do's and dont's. And tips and tricks.

 

[JonK331]

Has anyone tried using gingersnap ingredients instead of actual cookies? Maybe the spices, molasses, and brown sugar from a recipe like this: http://allrecipes.com/Recipe/moms-ginger-snaps/detail.aspx

Maybe doubled???

You guys are making my mouth water with this thread. Sounds absolutely delicious.

 

[Revvy]

Has anyone tried using gingersnap ingredients instead of actual cookies?

No.....It kinda defeats the whole purpose of the beer, the whole point of this was to use actual cookies in the mash. I never considered wussing out and using just the spices at all. This is influenced by the iron brewer competition where they give you an ingredient and you must make a beer out of it. Also the ancient babylonian way of using Bappir (bread) as a brewing ingredient.

Some folks even make their pumpkin ales by adding whole pumpkin pies into the mash and boil.

You can just go the spice route if you want, but using the cookies is half the fun of experimentation.

 

[JonK331]

I've never tried it but I've always been curious about adding a box of cereal to a mash, maybe something with seeds and nuts like you can find at TJ's. However, for a ginger snap beer, I would think using a high quality molasses and fresh ground spices might produce a more controllable a possibly better beer. Didn't mean to step on your toes, was just curious.

 

[Xcorpia]

Hey guys! Just woke up. I work 12 hour night shifts. Sorry for the waiting. I'm going to grab some breakfast and then I'm going to rack my baby and report back. Revvy: good idea about the BIAB pointers. Will write something up when I get my new laptop. I hate using the phone keyboard.

 

[Xcorpia]

Finally the moment you've been waiting for! LOL My SG: 1.011. Taste: just like cookie juice. It's heavy on the boozy side but hopefully it'll mellow out. The ginger didn't pop out like I hoped it would, but I can fix it with some ginger tea. I'm also seriously considering lactose to sweeten it a little...it's a cookie beer after all!

BrewinUpNorth: I just sprinkled the S-04 on the wort-no starter. I was very careful racking the beer and left almost all the trub behind, which turned out to be cookies (and yeast of course). There was lots of oil in it as well (floating on top of the beer). It was kind of tricky trying to leave it behind. I'd say I lost a gallon of beer, but it's OK. It's pretty clear also, so 3ry might not be necessary with the help of my new friend gelatin.

 

[BrewinUpNorth]

Man a GALLON!?!?
I consider that a loss of golden nectar....when I brew it I will rack 3 times.
So the question is....what is "cookie juice"? The ginger didn't pop out?
Sounds like we could use 'Nilla wafers!
Just kidding...I wonder if the quality of the snap makes a difference.
The real information you have provided is that you ampped up your OG by a ton with the cookies, and the sugars were readily fermentable which is why you have such a boozy beer....may want to cut down on the grains a bit for the next batch!

If I may make a final suggestion....rather than ginger tea, you may want to throw some ginger root in there like you are dry hopping and then just rack over it like normal. I dont think I would grate it, but maybe cut it into some chunks and see what happens.

 

[BrewinUpNorth]

OK folks here is my plan for BIAB 5.5 gallon batch (I will rack 3 times to get my golden nectar). Grain bill in ready, hops in place, just need my snaps.

8oz Flaked Oats
1#8oz Biscuit Malt
2# Crystal 60L
4#8oz Maris Otter
Mash 90 min at 154degs
Boil with 1 oz Fuggles and 1 box MEIJER brand ginger snaps for 60 min.
Add 2 more boxes with 15 minutes left to boil.

I am thinking that Xcorpia may have lost some of the "snap" element to the duration of the boil, and that there is really no point to boiling the snaps that long...we are not trying to extract the sugars from the snap...they will just fall out.

I may even go last 5 minutes with the snaps....Revvy, what do you think....in theory?

 

[Xcorpia]

I thought using the TJ's 3ple ginger snaps were the most extreme ginger-wise. That's why I was surprised the ginger was almost absent. I will definitely cut down on the grains next time and probably add fresh ginger in 1ry. As a matter of fact I just might throw some in now... Not too worried about the booze. It's got 'til Xmas to mellow out.

 

[Xcorpia]

Make sure to have a steamer basket so you can place the bag in it and let the wort drain. The snaps will clog the bag and if you squeeze it you'll sprinkle the wort everywhere but in the kettle. I used the spoon to kind of scrape the inside of the bag to unclog it. You need patience because it'll take a while.

 

[BrewinUpNorth]

OK, we are in 1ary.
I got 2 lbs of snaps at Meijer (a midwest grocery) and ran into NONE of the oil issues others have described. Dont know why...just got lucky I guess.
1 lb (minus 5 or so tasty snaps) in the mash. I BIAB and it was a tough sparge and I think the result was some lost sugars...mashed for 1 hour 15 min.
Boiled with another half pound and the fuggels for an hour.
Added the last half pound and cut heat. Had to stir lightly to break down the snaps, and some were clumpy.
Overall I can taste a snap flavor, but again, more cookie flavor I think in the hydrometer sample....will know much more in 3 weeks. No oil on the 1ary.
OG of 1.051

Will keep you posted....

 

[Xcorpia]

Cool! I didn't see oil in the beginning, it shows after the Krausen falls. Told you so about the clogged bag

 

[Red_Zeppelin]

You guys have officially inspired me! Today I'm brewing up a batch of adx's left hand milk stout clone and throwing some iced oatmeal cookies in the mash tun. I'll let you know how it goes.

 

[Xcorpia]

Sounds yummy!

 

[BrewinUpNorth]

Slight concerns...lack of fast fermentation. I cooled it off and pitched at 75, in my basement at 68 and a week later, a nice krausen has formed, but no more visible fermentation. Should I R A H A H B and just rack to secondary, and take a reading?
I was gone last week and could not tell what was happening but we are a week and a half in now....

suggestions?

 

[Revvy]

Slight concerns...lack of fast fermentation. I cooled it off and pitched at 75, in my basement at 68 and a week later, a nice krausen has formed, but no more visible fermentation. Should I R A H A H B and just rack to secondary, and take a reading?
I was gone last week and could not tell what was happening but we are a week and a half in now....

suggestions?

What do you mean no visible fermentation? You said you had a krausen. If you mean airlock bubbling, you shouldn't be brewing one of MY beers.

I really hope you don't mean airlock bubbling......

 

[BrewinUpNorth]

Revvy, I look for all signs....rising bubbles, krausen moving or falling, anything I can see....airlock bubbling means little to me...should I expect the krausen to fall when it is done?

 

[terrencepickles]

After reading through this thread I'm still a little unclear as to how you guys are calculating the cookies additions.

Revvy mentioned using only the listed sugar content on the box, did that work? Or do we have to take into account some flour being converted.

Thanks for any clarification.

 

[Revvy]

After reading through this thread I'm still a little unclear as to how you guys are calculating the cookies additions.

Revvy mentioned using only the listed sugar content on the box, did that work? Or do we have to take into account some flour being converted.

Thanks for any clarification.

Without a cereal mash it's doubtful there was any extra conversion of the flour. I didn't concern myself with it. Just the total sugar in the cookies. Remember it's really more about the flavor of the cookies more than any fermentables from the actual cookies. Yes there is sugar in them, but it's really more about flavor.

We're talking 6.2 ounces of sugar/box of cookies, that's really not a lot, just slightly more than we normally bottle with, 5 oz of priming sugar only raises the gravity by iirc .005% so it's really not a big deal.

 

[BrewinUpNorth]

The real question is not the sugars the cookies add, but the fermentables. I think this can only be determined by a hydrometer reading....I will rack tomorrow after 2 weeks and let you know where I am.

I agree with Revvy, it is really more about the cookie flavor, but by adding 2lbs of snaps, I am figuring it is probably pretty close to 2lbs of DME in terms of starting gravity and the effects on the first hydrometer reading vs the grain bill.

The bottom line is that I will track the recipe, but I am not cloning anything anyway....I am creating this batch and may end up with a higher alcohol beer than I anticipated....just hope I GET THE COOKIE! I MUST HAVE THE COOKIE FLAVOR!