« on: March 05, 2012, 06:55:47 PM »
Hi all, I'm looking for some suggestions regarding my attempt at a Gingerbread Ale which, by the way, is also my first attempt at creating my own recipe. The idea is based on Randy Mosher's Gingerbread Ale in his book Radical Brewing. He says "the base brew should be a soft brown ale, lightly hopped, with no pronounced hop aroma." So that is my goal. Here is my recipe:
6 lbs Amber DME
1 lb Crystal 20L
1 lb Crystal 40L
.25 lb Chocolate Malt
.25 Special B Malt
1 oz Fuggles w/ 60 min boil
1 oz East Kent Goldings w/ 15 minute boil
At the end of the boil, I'll add gingerbread spices per Mosher's suggestions (1 tsp cinnamon; 0.5 tsp ground ginger, .25 tsp allspice, .25 tsp cloves)
English Ale Yeast
I ran this recipe through Brewsmith and it looks ok. It may be a little light in color which is why I added the Special B and the chocolate malt. I was trying to darken the beer without adding too much bittersweet flavor. Like I said above, this is my first try at my own recipe. I'm trying for a brown ale that will add contribute toward the gingerbread flavors without getting in the way. By the way, I am not really set up to mash anything yet so I can only steep grain and use extract for now.
Thanks for your help!