Gingerbread Milk Stout v2

Brewer: Steven Eyerman
Batch Size: 5.50 gal	Style: Sweet Stout (13B)
Boil Size: 7.39 gal	Style Guide: BJCP 2008
Color: 43.5 SRM	Equipment: 02 - 5 Gal Ale (NO Sparg)
Bitterness: 32.2 IBUs	Boil Time: 60 min
Est OG: 1.065 (15.9° P)	Mash Profile: BATCH06 - Very Heavy Body (158F)
Est FG: 1.016 SG (4.0° P)	Fermentation: SINGLE01 - 3 Week (68F)
ABV: 6.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3 lbs	Munich Malt - 10L (10.0 SRM)	Grain	1
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	2
1 lbs	Oats, Flaked (1.0 SRM)	Grain	3
10.08 oz	Peria Negra (380.0 SRM)	Grain	4
1 lbs	Rye, Flaked (2.0 SRM)	Grain	5
10.08 oz	Chocolate Malt (350.0 SRM)	Grain	6
10.08 oz	Roasted Barley (300.0 SRM)	Grain	7
5 lbs	Vienna Malt (3.5 SRM)	Grain	8
1 lbs	Milk Sugar (Lactose) (0.0 SRM)	Sugar	9
0.75 oz	Magnum [12.0%] - Boil 60 min	Hops	10
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	11
5.00 oz	Ginger Root (Boil 12 min)	Misc	12
0.50 oz	Perle [8.0%] - Boil 10 min	Hops	13
3.00 items	Cinnamon Stick (Boil) (Boil 5 min)	Misc	14
1.0 pkgs	American Ale Yeast Blend (White Labs #WLP060)	Yeast	15
4.00 items	Vanilla Bean (Secondary 14 days)	Misc	16
3.00 items	Cinnamon Stick (Secondary) (Secondary 0 min)	Misc	17

BeerSmith™ Recipes and Web Editor