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Gingered Stout

160 calories 14.3 g 12 oz
Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.67 gallons
Post Boil Size: 3.17 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Gregory Gazda
No Chill: 20 minute extended hop boil time
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created Sunday January 3rd 2021
1.049
1.009
5.23%
43.58
31.31
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 45.8%
13.50 oz Briess - DME Golden Light13.5 oz DME Golden Light 44.6 4 11.7%
8 oz Candi Syrup - Belgian Candi Syrup - D-458 oz Belgian Candi Syrup - D-45 32 45 6.9%
13 oz Corn Sugar - Dextrose13 oz Corn Sugar - Dextrose - (late addition) 42 0.5 11.3%
5.46 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 5.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 6.9%
6 oz American - Caramel / Crystal 80L6 oz American - Caramel / Crystal 80L 33 80 5.2%
8 oz Weyermann - CaraAroma8 oz CaraAroma 36 140 6.9%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 17.03 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 4.7 Boil 15 min 14.09 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 12.45 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1.5 gal -- --
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Ginger Spice Mash 1 hr.
2 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.2 oz       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Author: Gregory Gazda, Method: Extract, Style: Dry Stout, ABV 5.23%, IBU 43.58, SRM 31.31, Fermentables: (Liquid Malt Extract - Dark, DME Golden Light, Belgian Candi Syrup - D-45, Corn Sugar - Dextrose) Steeping Grains: (Caramel / Crystal 60L, Chocolate, American - Caramel / Crystal 80L, CaraAroma) Hops: (Fuggles, East Kent Goldings) Other: (Ginger, Gypsum)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-21 19:48 UTC
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