Gingerbread Stout

All Grain Recipe

Submitted By: d0d0joe (Shared)
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Brewer: Joe
Batch Size: 1.00 galStyle: Sweet Stout (13B)
Boil Size: 1.54 galStyle Guide: BJCP 2008
Color: 39.8 SRMEquipment: Joe's One Gallon
Bitterness: 38.6 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.017 SG (4.3° P)Fermentation: Single Stage Apartment
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.88 gal Deer Park (R), Bottled Water Water 1
1 lbs 6.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
3.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
3.00 oz Chocolate Malt (350.0 SRM) Grain 4
2.00 oz Barley, Flaked (1.7 SRM) Grain 5
2.00 oz Munich Malt (9.0 SRM) Grain 6
2.00 oz Roasted Barley (300.0 SRM) Grain 7
1.00 oz Oats, Flaked (1.0 SRM) Grain 8
0.10 oz Magnum [14.0%] - Boil 60 min Hops 9
3.00 Cloves (Boil 60 min) Misc 10
1.00 Cinnamon Stick (Boil 60 min) Misc 11
0.50 tsp Crystalized Ginger (Boil 30 min) Misc 12
0.50 Nutmeg (Boil 30 min) Misc 13
2.81 oz Milk Sugar (Lactose) [Boil for 15 min] (0.0 SRM) Sugar 14
0.15 oz Ginger Root (Boil 12 min) Misc 15
0.25 oz Irish Moss (Boil 10 min) Misc 16
0.16 oz Goldings, East Kent [7.2%] - Boil 10 min Hops 17
0 pkgs Burton Ale (White Labs #WLP023) Yeast 18