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Gingersnap cookie

Gingersnap cookie

Specialty Beer • Extract • 6 gal

TheJordan

Idea for naughty list 2015

March 20, 2015  11:58am

0.0/5.0 0 ratings

Ingredients (Extract6 gal)

  • 1 lbs Caramel Malt 120L;Briess

    Caramel Malt 120L;Briess

    Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 1 lbs Amber Dry;Northwestern

    Amber Dry;Northwestern

    Can be used in making Amber, India Pale Ale, Munich style, Marzen, and Bock beers.

  • 1 lbs Invert Sugar

    Invert Sugar

    Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.

  • 1 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • .2 oz Cascade -5.5 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .2 oz Fuggle -4.8 AA% whole; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .2 oz Czech Saaz -5.0 AA% whole; boiled 1 min

    Czech Saaz

    Very mild. 'Noble'.

  • 6oz Ginger (fresh) -Add with final hops (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.

  • Wyeast1469-PCWest Yorkshire Ale

    Wyeast1469-PCWest Yorkshire Ale

    This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Style (BJCP)

Category: 23 -Specialty Beer

Subcategory: A -Specialty Beer

Range for this Style
Original Gravity: 1.030 1.026 -1.120
Terminal Gravity: 1.006 0.995 -1.035
Color: 19.7 SRM 1 -50
Alcohol: 3.1% ABV 2.5% -14.5%
Bitterness: 5.4 IBU 0 -100

Discussion

TheJordan

Work in progress

2015-03-20 1:09pm

What I am looking for in this beer is a caloric content greater than 100 calories at an ABV around 3%... Essentially soda from hell... I Know that the amount of adjuncts is high, 40% by weight, so I need to adjust that in order to move forward... How would I maintain the current calorie/ABV balance and reduce the use of adjuncts?? Any input is appreciated!!

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