Gingerbread Brown - Beer Recipe - Brewer's Friend

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Gingerbread Brown

229 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (brew house)
Source: iBrewMaster
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday April 10th 2020
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Banana nut bread brown ale

by PJ Butcho

OG: 1.060 FG: 1.017 ABV: 5.7% IBU: 24

1.069
1.017
6.8%
26.4
19.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Pale Malt (2 Row) US10 lb Pale Malt (2 Row) US 46 2 80.8%
12 oz US - Molasses12 oz US - Molasses 46 80 6.1%
12 oz US - Carabrown12 oz US - Carabrown 46 55 6.1%
8 oz US - Caramel/Crystal Malt -120L8 oz US - Caramel/Crystal Malt -120L 46 120 4%
2 oz US - Chocolate Malt2 oz US - Chocolate Malt 46 350 1%
4 oz US - Lactose4 oz US - Lactose 46 0 2%
198 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 5.5 Boil 60 min 18.2 50%
1 oz Goldings, East Kent1 oz Goldings, East Kent Hops Pellet 5 Boil 15 min 8.21 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 oz Irish Moss Herb Boil 0 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.63 gal Strike 167 °F 152 °F 60 min
5.59 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.63 14.5  
Mash volume with grains 4.56 18.3  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 5.09 g | 20.4 qt) 5.11 20.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.1 28.4  
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) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes



Add all spices after heat has been turned off then cool wort as normal.

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  • Public: Yup, Shared
  • Last Updated: 2020-05-01 15:56 UTC