Gingerbread Wheat Beer Recipe | All Grain Holiday/Winter Special Spiced Beer | Brewer's Friend
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Gingerbread Wheat

195 calories 14.4 g 12 oz
Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 61% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday December 5th 2022
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 31.7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 6.3%
5 lb Briess - Wheat Malt, White5 lb Wheat Malt, White 39.1 2.5 31.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.2%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 1.6%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 3.2%
0.01 lb Honey0.01 lb Honey 35 2 0.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 6.3%
0.50 lb Molasses0.5 lb Molasses 36 80 3.2%
15.76 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 15.8 Boil 60 min 36.14 100%
0.75 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.62 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 155 °F
Other Ingredients
Amount Name Cost Type Use Time
2 each vanilla bean Flavor Secondary 5 days
2.67 g Ginger Spice Boil 5 min.
2.67 oz cinnamon Spice Boil 5 min.
0.67 oz Clove Spice Boil 5 min.
Fermentis - Safale - American Ale Yeast US-05
2 Each
Attenuation (custom):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.65 Volumes
Target Water Profile
henrico county va 23233 feb 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 5 26 12 17 52
Mash Chemistry and Brewing Water Calculator

this beer came out really nice. spices are nice, faintly sweet, molasses i think fermented away mostly, could experiment with adding it cold in the keg. the spices could get dialed up a bit and also up the ratio of ginger. possibly a third vanilla bean. its slightly thin bodied and a little like tart overfermented note, maybe something off from voss. maybe mash higher and use london ale yeast next time. mostly all the way there though, its a good beer as is.

reworking this into a gingerbread wheat ale for wifey.
reducing flaked barley to 2lb oats. replacing half the base malt with wheat malt. reducing lactose. replacing sugar with honey and reducing (maybe remove - a lot going on in this beer), adding some honey malt. adding molasses.

going with 0.75 lb molasses, seeing 0.75 in other recipes with similar gravity

gonna do 6g total spices taking that from pumpkin milkshake. wifey suggests a 1:1:1/4 ratio cinnamon ginger and clove so that works out to 2 2/3 g each of the cin and gin then 2/3 g clove.

vanilla bean and cinnamon, cloves, and ginger (....almost pumpkin spice).

full list of adjuncts - molasses, honey?, lactose, vanilla, ginger, cinnamon, cloves. that a lot.

updating for '22. last year i did a light colored and malty profile but cant get it to balance here today, this year i have updated profile on my tap so it might be slightly different, kind of thinking KISS and use straight tap im sure it will still be light colored and malty.

everything else looks good tbh just need to decide which system to brew it on, adjust volumes and efficiency accordingly.,,,

follow up notes. adding volume to the batch size to account for the 2ndary addition of lactose and nutmeg mixture of approx 0.75 gallon, bringing abv down to about 8.1%. It still doesnt taste like an 8% beer but 8 is probably more accurate than 9.

if and when you rebrew you will prob need to adjust the pre and post boil numbers.
final notes - beer turned out great! i think still could use more nutmeg, the color was pretty good - mostly yellow to golden. the body was nice, on the thin side for a hefty beer but that was sort of the intent and it worked well. vanilla came through nice. pretty sweet but not too sweet imo.

still didnt take another FG of the final beer or adjust OG calculations for the added lactose volume. calculator says over 9 that is definitely wrong. it really does not taste or feel like it could be 8% so if I had to guess I would say its probably 7% or 7.5% at most.

not sure whats going on with FG. Got a reading at 1.010 dont understand how that is possible with the lactose.

Tasted not very sweet or nutmeggy so I added another 1/2lb lactose and 1.5tsp nutmeg to some water into the keg before transfer. that will dilute the beer a little from these numbers.

beer tastes really thin bodied. Not sure if I like the thin body since that was what I was aiming for? or if it needs to be beefed up with more malt, and maybe reduce the sugar.

Light light color almost too light. It does look like a cream ale, I was picturing more of a yellow, but this is like transluscent bud light / cream ale yellow.

Beer has nutmeg sediment floating around. Next time consider fresh crushed nutmeg in bigger chunks that way you can filter it out.

The beer tastes pretty good though overall. It could probably be sweeter, again with maybe more base malt and less sugar.

Brew day boosting warrior to boost ibu from 30 to 46ish .bu to gu seems really low especially with lactose
brew day update. got RO water and added some salts to the recipe for light colored and malty profile. i think it wouldve been fine with tap but i was worried about the beer coming out orange which has been happening with some of my ipas using tap only...

the ph is a little low because i already have acid malt in the grist. i think its mixed in so too late to remove it.
since egg nog many times is mixed with bourbon, bourbon oak aged version of this wouldnt be off the table....

maybe taste/can half or 2/3 of the batch from the keg then add the oak to the rest...?

--nutmeg discussion--
note that freshly ground nutmeg is not the same by weight/flavor as preground. grating 2 1/2 nutmeg seems like a PITA but im worried about messing up the conversion to preground so i may just do it that way?

"There is no exact standard of conversion between fresh and preground, but to give you an idea, you might only need 1/4 tsp of freshly ground nutmeg where you might need a whole teaspoon of preground – and you’ll probably get more flavor from that 1/4-tsp." from

that makes me think that 2 1/2 fresh ground nutmeg is really a ton...?

confusingly, my pumpkin ale uses 6 grams pumpkin pie spice. northern brewer winter spiced ale uses 0.5oz mulling spice which is 141g but i think those are whole spices. another winter warmer recipe im seeing is 1 1/4 teaspoon total spices including 1/8 teaspoon nutmeg.

calculator showing 0.25oz nutmeg (which is how much is used in many pumpkin ales is about 7.1 g) that is close to what i use for pumpkin but it might be too powerful for just nutmeg so lets go with something a little lower like 3 or 4g.

it should be easy enough to measure it in grams but in case you want to just use teaspoons : 1tsp nutmeg is 2.37g so 4/2.37 = 1.68 tsp i.e. 1 3/4 teaspoon

adding a bit of cane sugar to cut down on base malt just thinking that we want to keep it light colored..? can go against the body thickness of the beer but we are using the flaked barley and oats and we could mash higher for a higher FG? At the same time there is the lactose so we dont want it to come out too too sweet.

noticing high pH so adding some acid malt.

update 12/31/2019 : combining egg nog stout and blonde stout recipes to create this new blonde egg nog ale which i think would aesthetically be more accurate, and less similar to GBS.

for this im going for like a light colored sweet lactose ale, like imperial cream ale crossed with barley/wheatwine, but adding thick body adjuncts as well like a NEIPA. consider adding wheat.

original stout recipe here :
update 11/26/2018 : there is an egg nog milk stout recipe in brooklyn brew shop's beer making book. it calls for 2 1/2 whole nutmegs (grated), 1 lb lactose, and 3 (!) vanilla beans.
update 11/25/2018 : not sure the original thoughts here but
i think we would need to add vanilla bean, nutmeg and possibly cinnamon. would this be significantly different than GBS? obviously no ginger, but seems similar. adding british ale yeast just thinking maybe i could then piggy back the yeast and make a barleywine, but might be too roastey to reuse....
working recipe from left hand milk stout clone :

needs scaling for higher abv

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  • Last Updated: 2022-12-24 18:01 UTC
  • Snapshot Created: 2022-12-05 17:58 UTC
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