Gingersnap Brown Ale - Beer Recipe - Brewer's Friend

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Gingersnap Brown Ale

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 6.08 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday October 7th 2019
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OG: 1.058 FG: 1.018 ABV: 5.3% IBU: 22

1.052
1.012
5.3%
25.0
32.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale 38 3.75 62.5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.2%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 4.2%
0.50 lb United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L 33 120 4.2%
2 lb Ashburne Mild2 lb Ashburne Mild 36 5.3 16.7%
0.75 lb American - Dark Chocolate0.75 lb Dark Chocolate 29 420 6.3%
4 oz Molasses4 oz Molasses 36 80 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 25 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Cinnamon Spice Whirlpool 0 min.
0.25 tsp Cloves Spice Whirlpool 0 min.
0.25 tsp Allspice Spice Whirlpool 0 min.
2 oz Ginger Spice Boil 5 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
4.4 gal Strike 164 °F 152 °F 60 min
4.6 gal Sparge 152 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.37 g | 17.5 qt) 4.62 18.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.33 29.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.08 24.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.08 g | 24.3 qt) 5.5 22  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

Ginger During Boil: Pull about a cup of wort and steep 2oz of grated ginger. Add back at 5 minutes.

Bottling tinctures: In order to dial in my flavors, I used 3 tinctures at bottling time. Since these can be added to taste I didn't measure exactly how much went in, but I made:

  • Grated ginger tincture
  • Lemon peel tincture (trying to capture lemon frosting flavor, but I'd consider this one optional)
  • Cinnamon/clove/nutmeg tincture

    Flavor: While I think this recipe still needs tweaking, it evokes the flavor of ginger snap cookies and was well received by tasters.

    Issues: The biggest issue I've had with this recipe is that it has not carbonated well in bottles. I wonder if this has something to do with ginger inhibiting the yeast? It has come out carbonated, but well below my target. I'm looking forward to trying this from a keg.

    Ideas:
  • The spice tincture was added because I did not feel that enough spice flavor came through from the boil. You could try adding more spices, but it's going to be easier to get the exact flavor profile you want with the spice tincture.
  • Adding lactose would be an interesting test since the beer is not particularly sweet
  • I think the grain bill could use some flaked oats
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  • Last Updated: 2021-06-18 13:54 UTC