Gingerbread Cookie Stout - Beer Recipe - Brewer's Friend

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Gingerbread Cookie Stout

200 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Ironbrew Team
Rating:
5.00 (1 Review)

Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Monday April 30th 2018
1.060
1.017
5.6%
19.6
27.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.4%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 7.4%
11 oz American - Caramel / Crystal 60L11 oz Caramel / Crystal 60L 34 60 5.1%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 3.7%
1 lb American - Munich - 60L1 lb Munich - 60L 33 60 7.4%
0.25 lb Molasses0.25 lb Molasses 36 80 1.9%
13.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 60 min 9.38 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.9 Boil 60 min 10.21 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
0.25 tsp ginger (dried) Flavor Boil 15 min.
2 each Cinnamon Sticks Spice Secondary 7 days
3 each Cloves Spice Secondary 7 days
2 g Fresh Ginger Spice Secondary 7 min.
 
Yeast
White Labs - English Ale Blend WLP085
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 155 °F 60 min
16 qt Sparge -- 172 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.95 19.8  
Mash volume with grains 6 24  
Grain absorption losses -1.65 -6.6  
Remaining sparge water volume (equipment estimates 3.47 g | 13.9 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Cut about a half inch of fresh ginger root for secondary, diced small.

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  • Last Updated: 2018-12-19 17:41 UTC