Gingerbread Brown Ale Trial 1 - Beer Recipe - Brewer's Friend

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Gingerbread Brown Ale Trial 1

183 calories 17 g 330 ml
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 99.9% (brew house)
Source: Joe O'D
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Sunday March 4th 2018
1.060
1.012
6.3%
24.7
20.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Ireland - Ale Malt2.6 kg Ale Malt 37 3 57.8%
0.70 kg United Kingdom - Extra Dark Crystal 120L0.7 kg Extra Dark Crystal 120L 33 120 15.6%
0.90 kg United Kingdom - Amber0.9 kg Amber 32 27 20%
0.30 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)0.3 kg Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 6.7%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Magnum13 g Magnum Hops Pellet 15.3 Boil 60 min 24.02 34.2%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 1 min 0.65 65.8%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
85 g Ginger Puree Spice Boil 10 min.
4 g Ground Cinnamon Spice Boil 10 min.
2 g All Spice Spice Boil 10 min.
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
PH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.7 L Decoction -- 65 °C 60 min
15 L Sparge -- 68 °C --
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 13.9
Mash volume with grains 16.6
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 18.9 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 27.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Trial Batch 01
Golden Syrup added to boil @ 10mins with spices.

EKG HOP used for its smooth and delicate with floral, lavender, spice, honey tones.

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  • Public: Nope, Not Shared
  • Last Updated: 2018-05-01 10:36 UTC
  • Snapshot Created: 2018-03-04 16:00 UTC