Creative Series - Ginger Bread Cookie Infused Malt

With warming aromas stemming from generous additions of cinnamon and ginger into the malting process,the Gingerbread Cookie infusion malt ?nds soft balance with further additions of nutmeg, allspice and cloves working in harmony to contribute to a complex medley of depth, cosy spice and festivity. As with my home-cooked gingerbread cookies, the secret ingredient, a small addition of black pepper rounds things out beau-tifully.
FYI: This malt was produced with masses of spice additions. It is possible that you will find traces of the spices contained within your malt.

How to use Gingerbread Cookie infusion malt:
The percentage of Gingerbread Cookie infusion maltinclusion in your malt bill should fall between 30%- 60%. The diastatic power of the malt is medium, so we recommend the inclusion of a good enzymatic malt as well as yeast nutrient to ensure yeast vigour during fermentation.

The Gingerbread Cookie character of this malt is very present – bold cinnamon and ginger in a lovely ba-lance with other spices. If you plan to include other strong malt additions (roast malts or specialty malts with a lot of malt character) I’d suggest to play with the upper end of the inclusion recommendation so Gingerbread Cookie notes remain very present. If the intention is to brew a more delicate beer, the lower end of the recommendation range will be ample.
Similarly with hop additions, I would advise to keep them moderate so you don’t cover up the true star of the show – the Gingerbread Cookie infusion malt!.