Gingerbread Stout 1.0

All Grain Recipe

Submitted By: jfreeman312 (Shared)
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Brewer: Jason Freeman
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 35.1 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 29.6 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 14.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
15.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
15.00 oz Chocolate Malt (350.0 SRM) Grain 3
10.00 oz Barley, Flaked (1.7 SRM) Grain 4
10.00 oz Munich Malt (9.0 SRM) Grain 5
10.00 oz Roasted Barley (300.0 SRM) Grain 6
5.00 oz Oats, Flaked (1.0 SRM) Grain 7
0.50 oz Magnum [14.0%] - Boil 60 min Hops 8
15.00 Cloves (Boil 60 min) Misc 9
5.00 Cinnamon Stick (Boil 60 min) Misc 10
2.50 tsp Crystalized Ginger (Boil 30 min) Misc 11
2.50 Nutmeg (Boil 30 min) Misc 12
14.04 oz Milk Sugar (Lactose) [Boil for 15 min] (0.0 SRM) Sugar 13
0.75 oz Ginger Root (Boil 12 min) Misc 14
1.25 oz Irish Moss (Boil 10 min) Misc 15
0.78 oz Goldings, East Kent [7.2%] - Boil 10 min Hops 16
1.0 pkgs Burton Ale (White Labs #WLP023) Yeast 17

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