Aunt Hazel's Gingerbread Stout ALLGRAIN - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Aunt Hazel's Gingerbread Stout ALLGRAIN

248 calories 28.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 50% (brew house)
Source: David Medici
Calories: 248 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created: Saturday December 7th 2013
1.074
1.023
6.7%
82.1
32.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pale Ale12.5 lb Pale Ale 37 3.5 57.8%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 9.2%
4 lb United Kingdom - Dark Crystal 80L4 lb Dark Crystal 80L 33 80 18.5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.6%
2 oz American - Black Barley2 oz Black Barley 27 530 0.6%
21.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Challenger2 oz Challenger Hops Pellet 8.5 Boil 60 min 59.31 66.7%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 30 min 22.79 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Cinnamon Spice Boil 15 min.
3.25 oz Ginger Spice Boil 15 min.
4 oz Vanilla extract Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Style Ale Yeast Blend WLP575
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Sparge -- 155 °F 60 min
1 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.02 36.1  
Mash volume with grains 10.67 42.7  
Grain absorption losses -2.58 -10.3  
Remaining sparge water volume (equipment estimates 0.84 g | 3.4 qt) 1.3 5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.33 41.3
Equipment Profile Used: System Default
 
Notes

This is the largest all grain mashing I have done to date. Almost 22 lbs of grain almost filled to capacity the mash tun. When the hot water was added I discovered pretty much the capacity of the cooler (22lbs) After 60 minutes and periodic checks to see the temperature stayed around 155, the concoction was drained, sparged, boiled for 60 minutes, adding hops and spices and lactose according to schedule. 6 gallon fermenting bucket was sanitized, filled and yeast was pitched around 6pm on 11/2/2014.

The grains were left in the mash tun for a small beer that followed approximately 15 minutes after the "Hazel's" wort was removed and sparged.

After 12 hours the bucket has not started to bubble. Moved bucket to kitchen counter.
Transferred to carboy after 1 week. Left for 10 additional days. Tranfered to the bottling bucket on the 19th and bottled 4 gallons of Aunt Hazel with final gravity at 1.023.
Aunt Hazel
36, 12 oz
1, 15.2 oz
3, 22oz

Total 513 or 4 gallons

Last Updated and Sharing
 
2,115
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-11-23 12:41 UTC