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Gingerbread porter

Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)

Created: Wednesday November 30th 2016

Baltic Porter

OG: 1.083 FG: 1.018 ABV: 8.5% IBU: 35

Original Gravity:

1.077

Final Gravity:

1.019

ABV (standard):

7.7%

IBU (tinseth):

38.0

SRM (daniels):

24.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	76.9%
1 lb	United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L	33	80	7.7%
0.25 lb	United Kingdom - Chocolate0.25 lb Chocolate	34	425	1.9%
0.25 lb	United Kingdom - Roasted Barley0.25 lb Roasted Barley	29	550	1.9%
8 oz	Molasses8 oz Molasses - (late boil kettle addition)	36	80	3.8%
1 lb	Rolled Oats1 lb Rolled Oats	33	2.2	7.7%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Magnum0.75 oz Magnum Hops	Pellet	15	Boil	60 min	37.38	42.9%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	1 min	0.64	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Magnum (Pellet)	37.38	42.9%
1 oz	Willamette (Pellet)	0.64	57.1%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Infusion	--	158 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 tsp	Ginger root	Spice	Boil	0 min.
0.50 tsp	Cinnamon stick	Spice	Boil	0 min.
0.50 g	Fresh nutmeg	Spice	Boil	0 min.
0.50 g	Cloves	Spice	Boil	0 min.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.60 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

This is a good winter beer IMO. Drink it in a 10 oz tulip glass. You can tweak the spices to your taste. Next time I may back off the nutmeg and up the Ginger. This ratio was from my wife's gingerbread recipe
Of course you could change up the yeast. As with most spiced ales it ages well. I brewed it last year to drink it the following year so bottle conditioning may be appropriate
(Edit) the above recipe was edited with regards to the spices the ginger is the same reduce everything else

Last Updated and Sharing

4,218

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Brews

Public: Yup, Shared
Last Updated: 2019-12-24 12:48 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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