Day 3: Ginger Snap Cookie Beer by Brandi Martin

[klinger]

Hi Brandi,

My impressions were like others -- flat & sweet. I think the biggest problem here is the 25% crystal malts combined with molasses and lactose. That's just too much stuff that makes the beer sweet. Personally, if you were to make this again I'd recommend half the crystal malts & half the molasses & maybe drop entirely the lactose. The ferment itself is clean & not hot at all which is great for an 8.4% abv beer.

There's the root of a good beer in here, but it could use to dry out some, potentially with a bigger pitch of yeast & less crystal malts & lactose.

There's a lot you're doing right for only your 6th batch.

Thanks,

Mark

[bryan]

Brandi - an ambitious beer! No worries, I've only brewed for a couple years now and I think my first few batches were my most experimental to get out of the way before my mind and tongue mellowed out.

As you expected, no carbonation on mine, which reminded me a but of maple syrup in its sugary sweetness and flatness. The molasses was a nice touch and I thought it worked well with the ginger.

Your beer actually reminded me of Sam Adams Utopias, in a similar vein of boozy flavor masked by intense sweetness.

Thanks a bunch for sharing your beer with us.

[Heiko R.]

Hi Brandi I have a bit of catching up to do on the Advent calendar. I finally had a chance to open your beer. As others noted there was almost no carbonation and the aroma and flavor were very sweet. A bigger yeast starter would probably help next time.

It's been a long time since I last tried one, but your beer reminded me a bit of Southern Tier's Creme Brule.

One thing to possibly try is to use a Carbonator and force carbonate a bottle.

Thanks for sharing :-)