BeerSmith™ Recipes and Web Editor
Gingerbread Grog Brown Ale 
Extract Recipe
Submitted By: Hornbrewer (Shared)Members can download and share recipes
| Brewer: Dan Spees | |
| Batch Size: 5.00 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 2.30 gal | Style Guide: BJCP 1999 |
| Color: 33.7 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 11.1 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.1° P) | |
| Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 5.00 gal | Chicago, IL | Water | 1 |
| 8.00 oz | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 2 |
| 8.00 oz | Chocolate Malt (450.0 SRM) | Grain | 3 |
| 8.00 oz | Special B Malt (180.0 SRM) | Grain | 4 |
| 7 lbs 3.20 oz | Dark Liquid Extract (17.5 SRM) | Extract | 5 |
| 1.00 oz | Willamette [5.3%] - Boil 60 min | Hops | 6 |
| 1.0 pkgs | SafAle English Ale (DCL/Fermentis #S-04) | Yeast | 7 |
| 20.00 g | Ginger Root (Secondary 1 weeks) | Misc | 8 |