P1_Gingerbread Stout v3 
All Grain Recipe
Submitted By: mjs566 (Shared)
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| Brewer: Great Auk | |
| Batch Size: 2.50 gal | Style: Imperial Stout (13F) |
| Boil Size: 4.06 gal | Style Guide: BJCP 2008 |
| Color: 72.9 SRM | Equipment: My Equipment (10 gallon) |
| Bitterness: 46.7 IBUs | Boil Time: 90 min |
| Est OG: 1.117 (27.5° P) | Mash Profile: Gluten Free Thin Mash - SEBAmyL |
| Est FG: 1.044 SG (11.0° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Balanced II |
Water |
1 |
| 3.89 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.54 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 2.93 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 1.09 g |
Salt (Mash 60 min) |
Misc |
5 |
| 0.75 g |
Chalk (Mash 60 min) |
Misc |
6 |
| 1 lbs 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
7 |
| 5 lbs |
Munich Millet Malt (3.5 SRM) |
Grain |
8 |
| 4 lbs |
Biscuit Rice Malt (5.9 SRM) |
Grain |
9 |
| 2 lbs |
Organic Roasted Buckwheat Malt (8.0 SRM) |
Grain |
10 |
| 1 lbs 8.00 oz |
Roasted Cara Millet Malt (42.0 SRM) |
Grain |
11 |
| 1 lbs |
Caramel 90L Millet Malt (121.0 SRM) |
Grain |
12 |
| 1 lbs |
Chocolate Roasted Millet Malt (140.0 SRM) |
Grain |
13 |
| 1 lbs |
Gas Hog Rice Malt (400.0 SRM) |
Grain |
14 |
| 15.00 ml |
Termamyl (Mash 120 min) |
Misc |
15 |
| 10.00 ml |
SEBamyl L (Mash 90 min) |
Misc |
16 |
| 5.00 ml |
Ondea Pro Enzyme (Mash 90 min) |
Misc |
17 |
| 8.00 oz |
Corn Sugar (Dextrose) [Boil] (0.0 SRM) |
Sugar |
18 |
| 0.40 oz |
Columbus (Tomahawk) [14.0%] - Boil 90 min |
Hops |
19 |
| 2.00 oz |
Ginger Root (Boil 12 min) |
Misc |
20 |
| 0.50 oz |
Cascade [5.5%] - Boil 5 min |
Hops |
21 |
| 2.00 tsp |
Yeast Nutrient (Boil 5 min) |
Misc |
22 |
| 2.00 oz |
Cinnamon Stick (Boil 5 min) |
Misc |
23 |
| 12.00 oz |
Milk Sugar (Lactose) [Boil for 5 min] [Boil] (0.0 SRM) |
Sugar |
24 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
25 |
| 1 lbs 12.00 oz |
Honey [Boil for 5 min] [Primary] (1.0 SRM) |
Sugar |
26 |
| 4.00 oz |
Bourbon (Secondary 28 days) |
Misc |
27 |
| 1.00 oz |
American Oak Cubes - Heavy Toast (Secondary 7 days) |
Misc |
28 |
| 2.00 oz |
Ginger Root (Secondary 7 days) |
Misc |
29 |
| 2.00 oz |
Cinnamon Stick (Secondary 7 days) |
Misc |
30 |
| 1.00 tbsp |
Vanilla Extract (Secondary 0 min) |
Misc |
31 |
Notes
Brew day: Dec 31, 2019
Prep:
- Night before:
o Preped water with treatment, placed chilled water in garage
o Measured out grain
- Morning
o Ground grain per standard double mill process
o Heated mash water up to 200 deg F
Mash:
- Mashed in at 180ish deg F and held for 30 min with 15 ml of Termamyl
- Added second step water to drop temp down to 145 deg F
- Added 10 ml of Sebamyl L and 5 ml of Ondea Pro
- Held for 90 min
- First running came out at ~2.5 gallons at 17.4 Brix (1.070 SG)
- Batch sparged adding more hot liquor to reach 165ish deg F and added 5 ml of Termamyl
- Held for another 20 min
- Beginning of second running is around 13 Brix (1.051)
Boil:
Fermentation:
whoops...
- Aerated with pure O2 for probably 120 sec
- Allowed to ferment at room temp (~72 deg F)
1/8
- Added 8 oz of corn sugar to get final gravity to drop, was still stuck around 1.036 and a bit sweet
1/18
- Transferred to seocndary
- Measured approximate gravity at 1.025 SG based on estimates of OG and refractometer reading of 14.2 Brix
1/20
- Added tincture of 2 oz of ginger root, 1tbsp of vanilla extract, and 1.5 cinnamon sticks. Tincture was made from 4 oz of Buffalo Trace bourbon
- Added 1 oz of oak cubes
2/15
- Transferred to keg, and chilled
3/21
- Added 1 oz of oak cubes into keg with a couple oz of bourbon the cubes had soaked in for a couple days
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