Hardywood Park Gingerbread Stout help.

[brokebucket]

subscribing to this thread.

Also, I wanted to put in a little input...hardywood uses WLP007 for the yeast in this. I am lucky enough to be local and have had it several times. I dont like 99% of beers that people put stuff in besides hops, grain and yeast, but I LOVE this beer. I will brew this next year to have ready for Turkey Day and beyond.

Also, for those not local, if you ever get a chance to try some hardywood beers, their Sidamo Stout is off the chain good. Same base beer, but with fresh roasted local coffee added.

One more note, hardywood has released their "Christmas Morning" this year....GBS with fresh roasted coffee from Black Hand coffee company. Something to think about.

 

[eulipion2]

One more note, hardywood has released their "Christmas Morning" this year....GBS with fresh roasted coffee from Black Hand coffee company. Something to think about.

I actually started this recipe because all the RVA stores kept selling out before I could get it, so my first taste of GBS came after I brewed and bottled this beer. Now that I've moved away I can get it in Scranton by the case!

Christmas Morning sounds amazing, and I haven't seen it here yet so I may work on that next. Black Hand is great! I used to drink it a lot, and even put one of their roasts into a saison that turned out pretty awesome. No Black Hand where I live now obviously, but I could always pick some up if I come down for the JRHB competition next year.

 

[mattmmille]

Because we are trying to clone the beer. Since Hardywood uses fresh local honey, I used honey as well.


Again, I'm pretty sure Hardywood uses whole beans, so that's what I did. It's also been my experience that using a whole bean, whether in cooking, baking, or brewing, gives a different flavor.


Probably.


Again, Hardywood used fresh, local baby ginger. I couldn't source baby ginger, but I could still find fresh.

Okay. Well...continued luck with your honey/ginger clone thing. Cheers!

 

[brokebucket]

Black Hand is all single origin coffee, they dont do blends. It would be extremely easy to duplicate by any local roaster you have near you, or by <gasp> mail order! It's Brazilian and Sumatra.

 

[jayplac]

We're looking to brew this in the next couple weeks. Took your recipe and suggestions and came up with this. (lowered ginger/black barley, increased carafa, cinnamon, vanilla). Thoughts? Suggestions?

Recipe:
11 lb Maris Otter
1.5 lb Victory malt
1.25 lb Lactose
1.25 lb flaked oats
1.0 lb crystal 120
.75 lb Chocolate malt (UK)
1.5 oz Black Barley
1.5 oz Carafa II

3.5 oz Challenger (6.9% AA) 60 min

2 oz Ginger, fresh, peeled, and sliced - 15 min
2.5 tsp Cinnamon, ground - 15 min
3 Vanilla beans, split & scraped - 15 min
2 lb Wildflower honey - 5 min

2 packs US-05

Mash: 156 for 60 min
Mash-out: 170 for 15 min
Boil: 60 min

Alrighty.... I made this recipe (Brew store was out of lactose. I'll have to add it when racking to secondary) yesterday shooting for a 2 gallon batch. I over boiled by accident (I do this every time...) and ended up with 1.5 gallons. OG is 1.105 (which is higher than expected due to the over boil.) I used a lot of us-05 harvested from my last beer. With 80% attenuation, the projected ABV is just north of 11%. Does anyone know how us-05 will handle this? I'm going to add water later to bring it back up to my target 2 gallons, assuming the yeast hold up.

The wort was a bit more bitter than I expected.

 

[eulipion2]

Alrighty.... I made this recipe (Brew store was out of lactose. I'll have to add it when racking to secondary) yesterday shooting for a 2 gallon batch. I over boiled by accident (I do this every time...) and ended up with 1.5 gallons. OG is 1.105 (which is higher than expected due to the over boil.) I used a lot of us-05 harvested from my last beer. With 80% attenuation, the projected ABV is just north of 11%. Does anyone know how us-05 will handle this? I'm going to add water later to bring it back up to my target 2 gallons, assuming the yeast hold up.

The wort was a bit more bitter than I expected.

I did a 5-gallon batch of 1.112 imperial stout with 2 rehydrated packs of US-05, and it took it down to 1.027, about 76% attenuation. There are a lot of other considerations (mash temp, nutrients, etc.), but for a beer that big, it's nothing to sneeze at for sure!

 

[basslake]

Wanted to give cloning this a go so I can have some ready when it comes out this year. I just wanted to check back to see if anyone tried another batch since the last. Not sure if I should be making an imperial milk stout and then flavoring it in the secondary or if adding baby ginger, honey, and cinnamon at the end of the boil was coming through just right. I have a good source for the original but they are all pretty tight lipped about the process/recipe.

 

[brokebucket]

Reviving this thread since I saw that 2015 GBS release is Nov 7th. I will not be in line for it, cause I have a bottle left over from last year.

Still gotta brew this one of these days...

 

[eulipion2]

I might have to pick up a bottle of this this year and give the clone attempt another go. I think I may brew the base beer without the spices to see how that is. If the base beer is solid I'll start working on the spice.

I'm gonna guess that the baby ginger is key (instead of mature grocery store ginger), but I haven't found a convenient source near me. It could just be that I used too much ginger the first time around, so maybe cutting back will bring it into balance.

 

[basslake]

I've been to the South of the James market several weeks in a row and still haven't come across Casselmonte farms or baby ginger. I've tried contacting them through email without a response. I am beginning to think baby ginger might not make it into my recipe

 

[brokebucket]

Baby ginger available in rva at Elwood Thompsons, grown at VSU in Petersburg. A mere $11.99 lb. Good thing you don't need much!

 

[crammer]

Checking in to see if anyone has been able to hit this one out of the park.

 

[eulipion2]

Sadly, I've kinda abandoned this one. I don't experiment with big beers because they end up taking up space for far too long. I might have to give this another go next year, but I have other projects going right now.

 

[Sparge]

Sadly, I've kinda abandoned this one. I don't experiment with big beers because they end up taking up space for far too long. I might have to give this another go next year, but I have other projects going right now.

Same here. If I made my usual batch of 10 gallons, this would be around in July! It is definitely a small batch brew.

 

[crammer]

Ended up brewing a scaled down version of this last night with a few minor adjustments.

8 lb Maris Otter
1.5 lb Victory malt
1 lb Lactose
1.25 lb flaked oats
1.0 lb crystal 120
.75 lb Chocolate malt
3 oz Black Barley
3 oz Carafa III

3 oz Challenger 60 min

1.8 oz Ginger root from Wal-Mart - 15 min
2.5 tsp Cinnamon, ground - 15 min
3 Vanilla beans, split & scraped - 15 min
1 lb local NC honey - 5 min

2 packs US-05

Mash: ~155 for 60 min
Mash-out: 170 for 15 min
Boil: 60 min

 

[bzevotek]

After reading this thread (several times) and looking at other sites, I brewed this today (Halloween 2017)

10#s MO
1# English brown
1#6oz victory
1# crystal 120
1.5 oz Black prinz
1.5 Carafa II
12 oz Chocolate
1#6oz lactose
28oz local honey
4.5 oz baby ginger from NC
2 Tbsp Vanilla bean paste
1#6oz rolled oats

Swapped victory for biscuit and ran out of MO so I used brown. I chose the vanilla paste due to cost. I mashed at 154 and boiled for 75 minutes because I got 8g wort at 1.053. I added 1 oz magnum at 70 and 1oz perle with 10 to go for IBU of close to 50. I was shooting for a BU:GU of .50-.58. Ended up with an OG of 1.088 and transferred 6.5g to the fermenter. I also added the lactose, honey, vanilla and ginger (which I put in a nutribullet with some water and ground coarsely) all at 15 to go. I couldn’t find my cinnamon sticks so those (1.5) will go into a quick boil before going into secondary.

Planning to leave in primary for 3-4 weeks then secondary for 2-3 and then keg. I used two yeasts I had on hand, Irish ale and an American ale that were both added to a 1200ml starter on sat. I may have over pitched but I wanted to be sure this ferments out. Fermenting at 70. I don’t care is I get some esters as the flavors in the beer would be ok with the addition.

Thoughts?