Gingersnap Brown Ale

Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 6.08 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Monday October 7th 2019

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.3%

IBU (tinseth):

25.0

SRM (morey):

32.4

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale	38	3.75	62.5%
0.50 lb	Belgian - CaraMunich0.5 lb CaraMunich	33	50	4.2%
0.50 lb	United Kingdom - Crystal 60L0.5 lb Crystal 60L	34	60	4.2%
0.50 lb	United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L	33	120	4.2%
2 lb	Ashburne Mild2 lb Ashburne Mild	36	5.3	16.7%
0.75 lb	American - Dark Chocolate0.75 lb Dark Chocolate	29	420	6.3%
4 oz	Molasses4 oz Molasses	36	80	2.1%
12 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops		Leaf/Whole	3.75	Boil	60 min	25	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Leaf/Whole)		25	100%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Cinnamon	Spice	Whirlpool	--
0.25 tsp	Cloves	Spice	Whirlpool	--
0.25 tsp	Allspice	Spice	Whirlpool	--
2 oz	Ginger	Spice	Boil	5 min.

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.4 gal	Strike	164 °F	152 °F	60 min
4.6 gal	Sparge	152 °F	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	4.41	17.6
Mash volume with grains	5.35	21.4
Grain absorption losses	-1.47	-5.9
Remaining sparge water volume (equipment estimates 4.37 g \| 17.5 qt)	4.62	18.5
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.02	0.1
Pre boil volume (equipment estimates 7.08 g \| 28.3 qt)	7.33	29.3
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume (equipment estimates 5.5 g \| 22 qt)	6.08	24.3
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 6.08 g \| 24.3 qt)	5.5	22
Total:	9.03	36.1
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 74% 26.9 ppg

Ending Kettle: 70% 25.7 ppg

Brew House: 66% 24.5 ppg

Wort Volume:

5.25 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.052
Actual OG: 1.056

Alcohol and Attenuation:

ABV: 4.73%

Apparent Attenuation: 64.3%
Actual FG: 1.020
Calories per 12oz 171 calories
Carbohydrates per 12oz 17 g

Amount Packaged:

5 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 53
Pints: 40

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
10/7/2019 11:10 PM over 4 years ago	+0	Pre-Boil Gravity	1.043	7.35 Gallons		10/8/2019 12:37 AM over 4 years ago
10/8/2019 12:37 AM over 4 years ago	+1	Boil Complete	1.056	5.5 Gallons		10/8/2019 1:22 AM over 4 years ago
10/8/2019 1:22 AM over 4 years ago	+1	Brew Day Complete	1.056	5.25 Gallons		10/8/2019 1:23 AM over 4 years ago
10/21/2019 5:00 AM over 4 years ago	+14	Fermentation Complete	1.020	5.25 Gallons	68 °F	10/22/2019 3:34 PM over 4 years ago	Final gravity ended up pretty high
10/21/2019 5:00 AM over 4 years ago	+14	Packaged	1.020	5 Gallons	68 °F	10/22/2019 3:32 PM over 4 years ago

Notes

Ginger During Boil: Pull about a cup of wort and steep 2oz of grated ginger. Add back at 5 minutes.

Bottling tinctures: In order to dial in my flavors, I used 3 tinctures at bottling time. Since these can be added to taste I didn't measure exactly how much went in, but I made:

Grated ginger tincture
Lemon peel tincture (trying to capture lemon frosting flavor, but I'd consider this one optional)
Cinnamon/clove/nutmeg tincture

Flavor: While I think this recipe still needs tweaking, it evokes the flavor of ginger snap cookies and was well received by tasters.

Issues: The biggest issue I've had with this recipe is that it has not carbonated well in bottles. I wonder if this has something to do with ginger inhibiting the yeast? It has come out carbonated, but well below my target. I'm looking forward to trying this from a keg.

Ideas:
The spice tincture was added because I did not feel that enough spice flavor came through from the boil. You could try adding more spices, but it's going to be easier to get the exact flavor profile you want with the spice tincture.
Adding lactose would be an interesting test since the beer is not particularly sweet
I think the grain bill could use some flaked oats

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Last Updated: 2021-06-18 13:54 UTC

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Gingersnap Brown Ale