Gingerbread stout Recipe

Recipe Info

Recipe Image

Gingerbread stout

by on
All Grain
16 Gallon(s)
17.5 Gallon(s)
60 min
78%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Roasted Barley - US, Special B - BE, Crystal 120L - CA, Chocolate Rye Malt - DE, Flaked Barley - US, Nugget Hops, Perle Hops, White Labs Dry English ale WLP007 Homebrew Yeast, Ginger, Vanilla Bean, Cinnamon.

Fermentables

82% - Maris Otter Pale - UK
35
38
3
Mash
3% - Roasted Barley - US
1.2
25
300
Mash
0% - Special B - BE
0
30
180
Mash
2% - Crystal 120L - CA
0.8
33
120
Mash
12% - Chocolate Rye Malt - DE
5
34
250
Mash
2% - Flaked Barley - US
0.8
32
2
Mash

Hops

Nugget
1
Pellet
FirstWort
60 min(s)
13.3
12.4
Perle
0.5
Pellet
Boil
20 min(s)
8.3
2.3
Perle
0.5
Pellet
Boil
5 min(s)
8.3
0.8

Yeast

White Labs Dry English ale WLP007
78%

Other Stuff

Ginger
10
oz
Boil
Ginger
10
oz
Secondary
Vanilla Bean
10
each
Secondary
Cinnamon
4
each
Boil
Cinnamon
6
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Boiling adjuncts and secondary adjuncts to taste
2.
Removed spacial B, removed chocolate malt, increased chocolate rye and added flaked barley
3.
New hops this time as well
4.
Complete volume calculation to make sure there is enough space

Tasting Notes (1)

Brewer 102896

Tasted on 9/23/2016 by Brewer 102896

Notes:

strike 13.5 gal, 168F, sparge 11.5 gal. temp in 15 min. 150. X, 154, 153, 154 Low gravity at boil start (1.060), boiled for 90 min. to 1.070. boiled off ~2.5 gal Flavor so far is heavy chocolate, moderate to high cinnamon, and perfect ginger presence. Check again after primary fermentation.

Recipe Facts

Gingerbread stout
  • 16.00 Gallons Liters Batch Size
  • 17.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.077 OG
  • 1.017 FG
  • 15.5 IBU (tinseth) Bitterness
  • 0.20 BG:GU
  • 39.0° SRM Color
  • 78% Efficiency
  • 7.8% ABV Alcohol
  • 264 per 12oz Calories
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