P1_Gingerbread Stout v3

All Grain Recipe

Submitted By: mjs566 (Shared)
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Brewer: Great Auk
Batch Size: 2.50 galStyle: Imperial Stout (13F)
Boil Size: 4.06 galStyle Guide: BJCP 2008
Color: 72.9 SRMEquipment: My Equipment (10 gallon)
Bitterness: 46.7 IBUsBoil 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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