View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Ali's Gingerbread Tiger

Method: Extract
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 78% (steeping grains only)
Source: Don's Brew Shed
Rating:

5.00 (1 Review)

Calories: 168 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)

Created: Friday December 11th 2015

Original Gravity:

1.049

Final Gravity:

1.025

ABV (standard):

3.2%

IBU (tinseth):

14.3

SRM (morey):

25.3

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Brew Log History

Target 69°F
Ambient: {{ stats.ambient | number:0 }} °F

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

Readings: {{ readingsCount | number }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.30 lb	Liquid Malt Extract - Amber3.3 lb Liquid Malt Extract - Amber	35	10	48.5%
0.10 lb	Dry Malt Extract - Light0.1 lb Dry Malt Extract - Light	42	4	1.5%
12 oz	Molasses12 oz Molasses	36	80	11%
2 lb	Lactose (Milk Sugar)2 lb Lactose (Milk Sugar)	41	1	29.4%
6.15 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.33 lb	American - Chocolate0.33 lb Chocolate	29	350	4.8%
0.33 lb	American - Roasted Barley0.33 lb Roasted Barley	33	300	4.8%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops		Pellet	5	Boil	60 min	14.31	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Cascade (Pellet)		14.31	100%
1 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 tbsp	Ground Ginger	Spice	Boil	1 min.
1 tsp	Ground Cinnamon	Spice	Boil	1 min.
0.25 tsp	Ground Cloves	Spice	Boil	1 min.
2 tsp	Ground Ginger	Spice	Secondary	--
1 tsp	Ground Cinnamon	Spice	Secondary	--
0.25 tsp	Ground Cloves	Spice	Secondary	--
3 tbsp	Ground Ginger	Spice	Secondary	--
2 tsp	Ground Cinnamon	Spice	Secondary	--
1 tsp	Ground Cloves	Spice	Secondary	--
1 each	Stick Cinnamon	Spice	Secondary	--

Yeast

Wyeast - British Ale 1335

Amount:	1 Each	Cost:
Attenuation (avg):	74.5%	Flocculation:	High
Optimum Temp:	63 - 75 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 172 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Ground Cinnamon

Target Water Profile

Hillsborough County, Rivervew FL

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
61	19	13	22	24	198

Last Updated and Sharing

2,593

Views

Brews

Public: Yup, Shared
Last Updated: 2016-02-07 19:10 UTC
Snapshot Created: 2015-12-11 16:21 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Don's Brew Shed • 01/24/2016 at 12:25am
Lactose was added in secondary for back-sweetening.

Don's Brew Shed • 02/07/2016 at 06:45pm
Ali says gingerbread is among her top 5 favorite foods. I wanted to do something for her that was bold and flavorful like gingerbread, but in the 3% range because she's not much of a drinker. I started with the spice proportions from a gingerbread cake I had made that came out great. (Recipe at: http://bit.ly/23RxLo0) I added that to the liquid malt and hops from an amber kit I had gotten from another friend. I added the grains to darken it to gingerbread color and I since I had made the cake with a cup of chocolate oatmeal stout, I thought a hint of chocolate here would not go amiss either.

It initially fermented out very dry and was a lot more beer than gingerbread flavor. I pulled several samples, added lactose and spices to tweak the recipe to the flavor profile I was looking for, then added the lactose (dissolved in water) and spices to the secondary. I had to change the proportions because I noticed the cinnamon flavor had been overwhelmed by the ginger and clove. I would have liked to have more brown sugar flavor, but was afraid of kicking the alcohol up too far above my 3% mark. Cold weather caused the bottles not to condition as quickly as I would have liked, and I have since learned that with such a high FG, I should have used a bit more priming sugar.

Overall, I'm well pleased with the results. I had never tried any commercial version of a gingerbread beer, and I was sorely disappointed when I finally did. It seemed like the commercial versions were aiming to remind you of gingerbread. I wanted a beer that had the bold, wake-up-your-mouth flavor that real gingerbread has, and in that respect I hit the nail on the head. Ali says it's perfect and not to change a thing when I brew it again. I won't change the flavor profile, but I'd like to have a little better head retention.

Don's Brew Shed • 02/07/2016 at 07:10pm

5 of 5

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

Ali's Gingerbread Tiger

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} ^to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}