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Ginger Molasses Cookie

216 calories 21.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 16.3 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Swish
Calories: 216 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
URL: http://wasabc.org/resources/WASABC-2017-Winners.pdf
Created: Sunday April 30th 2017
1.070
1.017
6.9%
39.3
15.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg American - Pale 2-Row3.2 kg Pale 2-Row 37 1.8 74.8%
350 g Lactose (Milk Sugar)350 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.2%
400 g Molasses400 g Molasses - (late boil kettle addition) 36 80 9.3%
89 g American - Red Wheat89 g Red Wheat 38 2.5 2.1%
200 g Flaked Oats200 g Flaked Oats 33 2.2 4.7%
41 g American - Roasted Barley41 g Roasted Barley 33 300 1%
4,280 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 10.2 Boil 65 min 39.32 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp All Spice Spice Boil 10 min.
15 g Ginger - grated Spice Boil 10 min.
0.50 each Cinnamon Stick Spice Secondary 5 days
1 each Vanilla Bean Flavor Secondary 5 days
1 g Ginger - grated Flavor Secondary 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Temperature -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.7 L) 20.7
Mash volume with grains (equipment estimates 26 L) 23.1
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.3 L) 16.3
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14
Volume into fermentor 14
Total: 20.7  
Equipment Profile Used: System Default
 
Notes

21 litre mash

MAsh temp - 65c
Ginger, All Spice, Lactose and Molasses in with 10 minutes to go

15 minute hot break boil
65 minute boil
OG 1.070 ---- 14 litres in fermenter

July 11 - 1.022



Award Winning Recipe
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  • Last Updated: 2017-10-10 11:45 UTC