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Gingersnap cookie
Specialty Beer • Extract • 6 gal
Idea for naughty list 2015
March 20, 2015 am 11:58am
0.0/5.0 0 ratings
Ingredients (Extract, 6 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'.
- 6 oz
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.
-
Wyeast 1469-PC West Yorkshire Ale
Wyeast 1469-PC West 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
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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