Recipe Critique/Questions: Gingerbread Porter

Discussion in 'Homebrewing' started by nlthompson2, Oct 23, 2012.

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  1. nlthompson2

    nlthompson2 Initiate (0) Jun 19, 2010 Indiana

    Partial Mash recipe:

    Grains:
    7 lbs of Light Dry Extract
    .75 lbs 2 row
    1 lb Honey malt
    1.25 lbs Carafa III
    1.5 lbs Chocolate Rye Malt
    1.75 lbs Biscuit Malt

    Hops:
    60 min - .6 oz Warrior (15%)
    20 min - 1 oz Willamette (5.5%)
    3 min - 1.5 oz Willamette (5.5%)

    Additions:
    Ginger Root
    Cinnamon
    Molasses
    Nutmeg
    Vanilla

    I am planning on adding the additions at flameout, no clue how much of each at this point. I welcome opinions on that. I am also open to adding after high krausen or at some other point. Just want to make an easy drinking porter that has a decent, sweet gingerbread flavor.
     
    #1 nlthompson2, Oct 23, 2012
  2. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    Be careful about cinnamon, it imparts a very strong taste even at low doses.
     
    #2 Tebuken, Oct 23, 2012
  3. Travisurfin247

    Travisurfin247 Initiate (0) Dec 20, 2010 South Carolina

    When adding spices, moderation and restraint are key. It's better to add only a little in the kettle. When you take a gravity reading after fermentation, taste it. If you want more spice, then you can always add more to the secondary or keg.
    I make a pumpkin porter every year, and tend to keep the total spice volume around 2 teaspoons. I add about 1 tsp in the boil, then add another when I transfer to the secondary. I soak the secondary spices in a small amount of rum or vodka for a day before I add them.
     
    #3 Travisurfin247, Oct 23, 2012
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