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Gingerbread Ale

Gingerbread Ale

Seasonal/Winter Specialty Spiced Beer : Extract : 5 gal

Rippe

Brown with christmas spice

October 3, 2012 at 11:57pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 0.875 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 0.375 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • 0.375 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • 0.281 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 6.5 lbs English Light Extract (MoreBeer); Alexanders

    English Light Extract (MoreBeer); Alexanders

    Made to our specifications from 100% imported English Maris Otter malt (the premier English malt variety). Absolutely perfect for use as the base malt extract for any English style ales, from Pale Ale to Stouts. Has a drier(less residual sugar) finish than the ME10 extract with a classic, crisp English flavor profile. This malt replaces the John Bull that we used to carry. We recommend customer's to store there extract in the refrigerator if they do not plan on using it after 3-4 weeks. Make sure you thaw out your extract a week before you brew. Cheers!

  • 0.75 lbs Wheat; John Bull

    Wheat; John Bull

    Golden & highly flavorsome. Lager malt extract & wheat syrup.

  • 1 oz Northern Brewer - 8.0 AA% whole; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • .25 oz Northern Brewer - 8.0 AA% whole; boiled 15 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1 tsp Cinnamon (ground) - (omitted from calculations)

    Cinnamon (ground)

    Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.

  • .5 tsp Ginger (fresh) - Ground (omitted from calculations)

    Ginger (fresh)

    Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.

  • .25 tsp Allspice - (omitted from calculations)

    Allspice

    A spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name.

  • .25 tsp Cloves (ground) - (omitted from calculations)

    Cloves (ground)

    Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. Cloves are strong, pungent, and sweet.

  • WYeast 1098 British Ale™

    WYeast 1098 British Ale™

    From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.

Notes

Steep crushed grains in 1 gallon of water at 150F for 30 Minutes. Strain the grain water into your brew pot. Sparge grains with 1 gallon of water at 150 F. Add water to brewpot. Fill brewpot till at 4 gallons. Add Pale and wheat LME (Liquid malt extract). Bring to a boil. Add 60 minute hops Boil 45 minutes then add 15 minute hops. Boil 15 more minutes. remove from heat ad add spices. Cool and rack to bucket. pitch yeast at 70F

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: B - Seasonal/Winter Specialty Spiced Beer

Range for this Style
Original Gravity: 1.060 1.026 - 1.120
Terminal Gravity: 1.012 0.995 - 1.035
Color: 19.7 SRM 1 - 50
Alcohol: 6.4% ABV 2.50% - 14.50%
Bitterness: 36.8 IBU 0.00 - 100.00

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