z.004 Small Batch Gingerbread Stout

Brewer: Dan (from Joe)
Batch Size: 1.50 gal	Style: Imperial Stout (20C)
Boil Size: 1.76 gal	Style Guide: BJCP 2015
Color: 55.1 SRM	Equipment: Dan's Stovetop
Bitterness: 51.7 IBUs	Boil Time: 60 min
Est OG: 1.099 (23.5° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.026 SG (6.6° P)	Fermentation: Ale, Two Stage
ABV: 9.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.75 gal	Deer Park (R), Bottled Water	Water	1
3 lbs 5.02 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
7.23 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3
7.23 oz	Chocolate Malt (350.0 SRM)	Grain	4
4.82 oz	Barley, Flaked (1.7 SRM)	Grain	5
4.82 oz	Munich Malt (9.0 SRM)	Grain	6
4.82 oz	Roasted Barley (300.0 SRM)	Grain	7
2.41 oz	Oats, Flaked (1.0 SRM)	Grain	8
6.00 oz	Honey (1.0 SRM)	Sugar	9
0.32 oz	Magnum [14.0%] - Boil 60 min	Hops	10
4.00	Cloves (Boil 60 min)	Misc	11
1.00	Cinnamon Stick (Boil 60 min)	Misc	12
0.75 tsp	Crystalized Ginger (Boil 30 min)	Misc	13
6.00 oz	Milk Sugar (Lactose) [Boil for 15 min] (0.0 SRM)	Sugar	14
0.20 oz	Ginger Root (Boil 12 min)	Misc	15
0.50 oz	Goldings, East Kent [7.2%] - Boil 10 min	Hops	16
0.50 tsp	Irish Moss (Boil 10 min)	Misc	17
0.5 pkgs	Burton Ale (White Labs #WLP023)	Yeast	18
0.50	Vanilla (Secondary 0 min)	Misc	19

Mash higher temperature

BeerSmith™ Recipe Cloud