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Imperial Gingerbread Stout

337.24 calories 33.5 g 12 oz
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday November 15th 2013
1.101
1.024
10.17%
65.45
40
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Pale 2-Row17 lb Pale 2-Row 38 2.5 78.7%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 6.9%
1 lb Belgian - Special B1 lb Special B 34 115 4.6%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.3%
0.80 lb American - Chocolate0.8 lb Chocolate 29 350 3.7%
0.80 lb United Kingdom - Pale Chocolate0.8 lb Pale Chocolate 33 207 3.7%
21.6 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Horizon1.5 oz Horizon Hops Pellet 13 Boil 60 min 54.18 27.3%
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 5 Boil 10 min 10.07 36.4%
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 5 Boil 1 min 1.2 36.4%
5.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 154 °F 60 min
Fly Sparge 160 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Ground Ginger Spice Secondary --
1 tsp Ground Allspice Spice Secondary --
1 tsp Ground Cinnamon Spice Secondary --
4 each Whole Cloves Crushed Spice Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

===11-16-13===

  • Subs: Magnum for bittering. Very high alpha kent goldings, so only used 1.5oz on each addition.
  • OG: 1.109 (refracto)
  • 12-2-13 FG: 1.04 Sooo, wow. It's definitely not done. And only bubbling every 2 minutes. Going to make starter of some leftover 001 and try pitching again. wtf.
  • 12-15-13 FG: 1.036 (hydro). Holy crap. So slow. May pitch some sort of high gravity yeast and add some nutrient? blech. Been reading up on this issue of stuck fermentation. Apparently, for this massive a beer, a 1L starter isn't enough. Next time: 2L starter and aerate the shit out of it. Then immediately start another 1L starter and pitch after high krousen in primary. Pitching 1 packet of dried champagne yeast AND a 1L starter of champagne yeast.
  • 12-28-13 FG: 1.034 Pitching WLP009 Super High Gravity Yeast in a 2L starter to try and finish the job.
    -1-18-13 FG: 1.024 Yay WLP009! It seems like there's positive pressure on the bubbler, so I'm going to let it go a few more weeks. Added 1.5tsp yeast energizer and 1.5tsp yeast nutrient.
  • 2-17-14 FG: 1.02 Racked to secondary (tertiary?) 2oz American Medium toast oak blocks, soaked in Rye Whisky for 1.5hrs. Was about 1/2 cup of whisky added.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-02-18 05:16 UTC
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System Account 02/06/2014 at 07:09pm
Did this finish at 1.024? I have a Belgian Quad that looks stuck at 1.05. Considering an attempted rescue with WLP009.


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