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Aunt Hazel's Gingerbread Stout ALLGRAIN

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 50% (brew house)
Source: David Medici
Calories: 248 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)

Created: Saturday December 7th 2013

Original Gravity:

1.074

Final Gravity:

1.023

ABV (standard):

6.7%

IBU (tinseth):

82.1

SRM (morey):

32.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.50 lb	American - Pale Ale12.5 lb Pale Ale	37	3.5	57.8%
2 lb	Belgian - Biscuit2 lb Biscuit	35	23	9.2%
4 lb	United Kingdom - Dark Crystal 80L4 lb Dark Crystal 80L	33	80	18.5%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	4.6%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	4.6%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	4.6%
2 oz	American - Black Barley2 oz Black Barley	27	530	0.6%
21.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Challenger2 oz Challenger Hops	Pellet	8.5	Boil	60 min	59.31	66.7%
1 oz	Challenger1 oz Challenger Hops	Pellet	8.5	Boil	30 min	22.79	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Challenger (Pellet)		82.1	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal		Sparge	--	155 °F	60 min
1 gal		Sparge	--	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 oz	Cinnamon	Spice	Boil	15 min.
3.25 oz	Ginger	Spice	Boil	15 min.
4 oz	Vanilla extract	Flavor	Boil	5 min.

Yeast

White Labs - Belgian Style Ale Yeast Blend WLP575

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Medium
Optimum Temp:	68 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

This is the largest all grain mashing I have done to date. Almost 22 lbs of grain almost filled to capacity the mash tun. When the hot water was added I discovered pretty much the capacity of the cooler (22lbs) After 60 minutes and periodic checks to see the temperature stayed around 155, the concoction was drained, sparged, boiled for 60 minutes, adding hops and spices and lactose according to schedule. 6 gallon fermenting bucket was sanitized, filled and yeast was pitched around 6pm on 11/2/2014.

The grains were left in the mash tun for a small beer that followed approximately 15 minutes after the "Hazel's" wort was removed and sparged.

After 12 hours the bucket has not started to bubble. Moved bucket to kitchen counter.
Transferred to carboy after 1 week. Left for 10 additional days. Tranfered to the bottling bucket on the 19th and bottled 4 gallons of Aunt Hazel with final gravity at 1.023.
Aunt Hazel
36, 12 oz
1, 15.2 oz
3, 22oz

Total 513 or 4 gallons

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2014-11-23 12:41 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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