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Gingerbread porter

256 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Wednesday November 30th 2016
1.077
1.019
7.7%
38.0
24.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 76.9%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 7.7%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 1.9%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 1.9%
8 oz Molasses8 oz Molasses - (late boil kettle addition) 36 80 3.8%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 37.38 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 1 min 0.64 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Ginger root Spice Boil 0 min.
0.50 tsp Cinnamon stick Spice Boil 0 min.
0.50 g Fresh nutmeg Spice Boil 0 min.
0.50 g Cloves Spice Boil 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.60 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 158 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

This is a good winter beer IMO. Drink it in a 10 oz tulip glass. You can tweak the spices to your taste. Next time I may back off the nutmeg and up the Ginger. This ratio was from my wife's gingerbread recipe
Of course you could change up the yeast. As with most spiced ales it ages well. I brewed it last year to drink it the following year so bottle conditioning may be appropriate
(Edit) the above recipe was edited with regards to the spices the ginger is the same reduce everything else

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  • Last Updated: 2025-02-20 19:12 UTC