With warming aromas stemming from generous additions of cinnamon and ginger into the malting process, the Gingerbread Cookie infusion malt blends soft balance with further additions of nutmeg, allspice and cloves working in harmony to contribute to a complex medley of depth, cozy spice and festivity. As with my home-cooked gingerbread cookies, the secret ingredient, a small addition of black pepper rounds things out beautifully.
NOTE: This malt was produced with masses of spice additions. It is possible that you will find traces of the spices contained within your malt.....We figured this wasn't a bad thing, but just wanted to give you a heads up!
How to Use
Belgomalt recommends anywhere from 30% - 60% of your malt bill can be comprised of their Gingerbread malt. 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 healthy fermentation.
The Gingerbread Cookie character of this malt is very present - bold cinnamon and ginger in a lovely balance with other spices. If you plan to include other strong malt additions (roast malts or specialty malts with a lot of malt character) we'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.
| Crush Grains? | Yes or No |
| Grain Bill | Grain Bill 1 or Grain Bill 2 or Grain Bill 3 or Grain Bill 4 or Grain Bill 5 or Grain Bill 6 or Separate |
| Country of Origin | Belgium |
| Malt Color | 2.17-2.89L |
| Protein | 3.50% |
| Moisture | 4.5% |
| Extract | 78% |
| Diastatic Power | 0 |
| Usage | 30 to 60% |