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Gingerbread Stout

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

Original Gravity:

1.072

Final Gravity:

1.020

ABV (standard):

6.8%

IBU (tinseth):

32.6

SRM (morey):

46.2

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Amarillo (Pellet) 50 g Amarillo (Pellet) Hops		32.59	100%
50 g / $ 0.00

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

Other Ingredients

Amount	Name	Type	Use	Time
1 each	cinnamon stick	Spice	Secondary	--
1 each	vanilla bean	Spice	Secondary	--
50 g	ginger root	Spice	Secondary	--
1 each	nutmeg seed	Spice	Secondary	--
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

Notes

Last Updated and Sharing

245

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Brews

Public: Yup, Shared
Last Updated: 2019-01-05 11:50 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

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