Gingerbread Stout - Beer Recipe - Brewer's Friend

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Gingerbread Stout

223 calories 24.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 71% (brew house)
Hop Utilization: 70%
Calories: 223 calories (Per 330ml)
Carbs: 24.3 g (Per 330ml)
Created: Saturday November 3rd 2018
1.072
1.020
6.8%
32.6
46.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 kg German - Pale Ale3.25 kg Pale Ale 39 2.3 42.6%
1.25 kg German - Munich Light1.25 kg Munich Light 37 6 16.4%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 13.1%
400 g Belgian - Roasted Barley400 g Roasted Barley 30 575 5.2%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.3%
250 g German - CaraHell250 g CaraHell 34 11 3.3%
200 g Molasses200 g Molasses - (late boil kettle addition) 36 80 2.6%
175 g United Kingdom - Chocolate175 g Chocolate - (late boil kettle addition) 34 425 2.3%
160 g German - CaraAmber160 g CaraAmber 34 23 2.1%
115 g German - CaraAroma115 g CaraAroma 34 130 1.5%
125 g German - Carafa III125 g Carafa III 32 535 1.6%
250 g Turbinado250 g Turbinado - (late boil kettle addition) 44 10 3.3%
200 g Gingerbread cookies200 g Gingerbread cookies - (late boil kettle addition) 30 0 2.6%
7,625 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Amarillo50 g Amarillo Hops Pellet 8.6 First Wort 50 min 32.59 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each cinnamon stick Spice Secondary 0 min.
1 each vanilla bean Spice Secondary 0 min.
50 g ginger root Spice Secondary 0 min.
1 each nutmeg seed Spice Secondary 0 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Sparge 1 hr.
4.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
total water 37 L, 10 L from distilled

mash water
2 g gypsum
3 g calcium chloride
2 g table salt
4.25 ml lactic acid

sparge water:
5 ml lactic acid

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=Y20KGXX
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L add @ 76 Infusion -- 68 °C 60 min
21 L add @ 90 Sparge -- 78 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 18.7
Mash volume with grains 23.3
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 18.6 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 30
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 37.8  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2019-01-05 11:50 UTC