Gingerbread ESB - Beer Recipe - Brewer's Friend

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Gingerbread ESB

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday November 12th 2021
1.062
1.011
6.6%
53.8
12.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale Ale7 lb Pale Ale 37 3.5 63.6%
1 lb Dingemans - Biscuit1 lb Biscuit 34.5 22 9.1%
1 lb Rye1 lb Rye 38 3.5 9.1%
0.50 lb American - Caramel / Crystal 30L0.5 lb Caramel / Crystal 30L 34 30 4.5%
0.50 lb German - CaraMunich III0.5 lb CaraMunich III 34 57 4.5%
1 lb Brown Sugar1 lb Brown Sugar 45 15 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 15.2 Boil 30 min 43.55 50%
1 oz Nugget1 oz Nugget Hops Leaf/Whole 15.2 Boil 5 min 10.27 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
4 each Cinnamon sticks, 2" Spice Boil 5 min.
4 oz Ginger Spice Boil 5 min.
1 each Nutmeg Spice Boil 5 min.
 
Yeast
Imperial Yeast - A31 Tartan
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62.8 4.5 29.7 112.7 55 23.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 160 °F 154 °F 5 min
Steeping 154 °F 154 °F 60 min
Mash Out Temperature 154 °F 170 °F 10 min
2 gal Batch Sparge 170 °F 170 °F 10 min
Boil Temperature 170 °F 212 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

Dark brown sugar this time, plus a little more salt and an extra oz of nugget late in the boil

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  • Last Updated: 2023-11-18 22:28 UTC