Gingerbread Stout

All Grain Recipe

Submitted By: CharlieHouse (Shared)
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Brewer: Kevin Davis
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 7.38 galStyle Guide: BJCP 2008
Color: 32.7 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 66.6 IBUsBoil Time: 60 min
Est OG: 1.105 (24.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.031 SG (7.9° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 8.00 oz Victory Malt (25.0 SRM) Grain 2
1 lbs 4.00 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
12.00 oz Chocolate Malt (350.0 SRM) Grain 5
1.50 oz Black Barley (Stout) (500.0 SRM) Grain 6
1.50 oz Carafa II (412.0 SRM) Grain 7
1 lbs 4.00 oz Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 8
3.50 oz Challenger [7.5%] - Boil 60 min Hops 9
2.00 oz Ginger Root (Boil 15 min) Misc 10
3.00 items Vanilla Bean (Boil 15 min) Misc 11
2.50 tsp Ground Cinnamon (Boil 15 min) Misc 12
2 lbs Honey [Boil for 5 min] [Primary] (1.0 SRM) Sugar 13
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14

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