Normally I'd be brewing this weekend, but as it's my wife's birthday on Thursday I'll skip it. However, for my next batches (about 3 weeks from now) I'll make a gingerbread ale and a milk stout. The gingerbread ale contains candied ginger, cinnamon, cloves and nutmeg for that delicious gingerbread taste - right, you don't actually add gingerbread to this. The milk stout will be fairly standard: English pale malt, caramel 60 malt, chocolate malt and roasted barley. Aside from the hops I'll also add some nutmeg and of course milk sugar, which will give it that rich mouth feel.
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The Alchemist
A Belgian living in Michigan interested in all things fermenting (and food in general). Brewing
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September 2015
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