Gingerbread Ale

I followed the Brooklyn Brewshop’s Beer Making Book recipe for this one, but I swapped out Cascade hops for the Centennial, because I already had Cascade. I used Nottingham for the yeast.

Mash

  • 1.8 lbs English Pale malt
  • 0.2. lbs Caramel 10 malt
  • 0.2. lbs Carmel 60 malt
  • 0.1 lbs Chocolate malt

Boil

  • 0.2 oz Cascade hops
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 tsp candied ginger (I used Crystallized Ginger from Whole Foods, two cubes)
  • 1/2 whole nutmeg, grated
  • 0.1 oz Hallertau hops

Gingerbread ale during the boil.

Winter Coffee Stout

For this brew, I combined elements of the Beer Making Book’s Eggnog Milk Stout and Coffee and Donut Stout. Essentially, I left out the lactose sugar from the milk stout and added coffee and brown sugar from the other. I used Safbrew S-33 for the yeast.

Mash

  • 1.4 lbs English Pale malt
  • 0.2. lbs Carmel 60 malt
  • 0.1 lbs Chocolate malt
  • 0.2 lbs roasted barley

Boil

  • 0.2 oz Northern Brewer
  • 1/2 whole nutmeg, grated
  • 0.1 oz Fuggle hops
  • 1/4 cup coffee beans (ground for a few seconds)
  • 1/3 cup brown sugar
  • 1/2 tsp vanilla extract

The stout in the fermenter.

Both fermenters with blow off tubes.

Brew date: January 5, 2013. Approximate time: 4 hours.