As we bid farewell to the original Nintendo themed beers of 2021, we welcome the aliens theme of 2022.
This Christmas Cream Ale features vanilla and cinnamon and hopes to prepare us for the upcoming Holidays.
As a challenge, the Bakfish Brew Crew, threw out a Christmas treat to be created (non dog treat) by the leftover grain bill.
As those who know me, my staple Christmas treat is the Snickerdoodle cookie. This beer plays off the Snickerdoodle flavor, and as such, the grains will be utilized to make “Snickerbrewdles Cookies.” That’s right, we are making beer cookies with beer grain.
First, here is a peak at the beer recipe:
Original Gravity: 1.074
Final Gravity: 1.018
ABV:7.48%
Fermentables: 18 lbs. - American 2 Row 9 lbs. - German Pilsner 1.5 lbs.- Flaked Corn 3/4 lb. - Caramel Crystal 20 3/4 lb. - Flaked Barley 1 lb. - Lactose / Non-fermentable Milk Sugar (added last ten minutes of boil) Boil (hops in pellet form): 2.0 oz. - Cascade (5.8 AA) @60 1.5 oz. - East Kent Goldings (5.9 AA) @10 Yeast – NO STARTER: Omega OYL-071GF Lutra Norwegian Kveik Gluten-Free Homebrew Beer Yeast Slurry. (2 packs)
Special Instructions:
10 Gallon Recipe, Preboil of 12 Gallons. We boiled for ~90 minutes. Move to secondary after fermentation completes and add 4 cinnamon sticks and 4 vanilla beans.
And now, for the Snicker Brewdle Recipe:
2/3 Cup of Spent Grain from the Beer Recipe (we recommend drying this out in an oven, and then processing into a flour)
5 1/3 Cup of Flour
1 Cup of Butter
1 Cup of Shortening
3 Cups of Sugar
4 Eggs
4 tsp of Vanilla
4 tsp of Cream of Tartar
2 tsp of Baking Soda
1/4 tsp of Salt
Mix into a pliable cookie dough and put into the freezer for ~ 10 minutes.
Then roll into balls (approximately one inch in width) and roll into a cinnamon sugar mix:
2 tblsp Sugar
4 tsp Cinnamon
Bake @ 400 degrees for 7.5 minutes and then let rest on the hot pan for ~ 3 minutes before removing to a cooling rack.