Imperial Gingerbread Stout - Beer Recipe - Brewer's Friend

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Imperial Gingerbread Stout

337 calories 33.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 337 calories (Per 12oz)
Carbs: 33.5 g (Per 12oz)
Created: Friday November 15th 2013
1.101
1.024
10.2%
65.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Pale 2-Row17 lb Pale 2-Row 38 2.5 78.7%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 6.9%
1 lb Belgian - Special B1 lb Special B 34 115 4.6%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.3%
0.80 lb American - Chocolate0.8 lb Chocolate 29 350 3.7%
0.80 lb United Kingdom - Pale Chocolate0.8 lb Pale Chocolate 33 207 3.7%
21.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Horizon1.5 oz Horizon Hops Pellet 13 Boil 60 min 54.18 27.3%
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 5 Boil 10 min 10.07 36.4%
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 5 Boil 1 min 1.2 36.4%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Ground Ginger Spice Secondary --
1 tsp Ground Allspice Spice Secondary --
1 tsp Ground Cinnamon Spice Secondary --
4 each Whole Cloves Crushed Spice Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Fly Sparge -- 160 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.75 27  
Mash volume with grains 8.48 33.9  
Grain absorption losses -2.7 -10.8  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 3.7 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.96 g | 31.8 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.45 41.8
Equipment Profile Used: System Default
 
Notes

===11-16-13===

  • Subs: Magnum for bittering. Very high alpha kent goldings, so only used 1.5oz on each addition.
  • OG: 1.109 (refracto)
  • 12-2-13 FG: 1.04 Sooo, wow. It's definitely not done. And only bubbling every 2 minutes. Going to make starter of some leftover 001 and try pitching again. wtf.
  • 12-15-13 FG: 1.036 (hydro). Holy crap. So slow. May pitch some sort of high gravity yeast and add some nutrient? blech. Been reading up on this issue of stuck fermentation. Apparently, for this massive a beer, a 1L starter isn't enough. Next time: 2L starter and aerate the shit out of it. Then immediately start another 1L starter and pitch after high krousen in primary. Pitching 1 packet of dried champagne yeast AND a 1L starter of champagne yeast.
  • 12-28-13 FG: 1.034 Pitching WLP009 Super High Gravity Yeast in a 2L starter to try and finish the job.
    -1-18-13 FG: 1.024 Yay WLP009! It seems like there's positive pressure on the bubbler, so I'm going to let it go a few more weeks. Added 1.5tsp yeast energizer and 1.5tsp yeast nutrient.
  • 2-17-14 FG: 1.02 Racked to secondary (tertiary?) 2oz American Medium toast oak blocks, soaked in Rye Whisky for 1.5hrs. Was about 1/2 cup of whisky added.
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  • Last Updated: 2014-02-18 05:16 UTC