Gingerbread Grog Brown Ale

Extract Recipe

Submitted By: Hornbrewer (Shared)
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Brewer: Dan Spees
Batch Size: 5.00 galStyle: American Amber Ale ( 6B)
Boil Size: 2.30 galStyle Guide: BJCP 1999
Color: 33.7 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 11.1 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Chicago, IL Water 1
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
8.00 oz Chocolate Malt (450.0 SRM) Grain 3
8.00 oz Special B Malt (180.0 SRM) Grain 4
7 lbs 3.20 oz Dark Liquid Extract (17.5 SRM) Extract 5
1.00 oz Willamette [5.3%] - Boil 60 min Hops 6
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 7
20.00 g Ginger Root (Secondary 1 weeks) Misc 8