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Gingerbread Stout

This recipe was developed using a stout recipe as a starting point and modified by adding some ginger/spices in the same proportion as a gingerbread cookie recipe.

Brewer: Rockstar Email: ryanwmorris@yahoo.com
Beer: Gingerbread Stout Style: Irish Dry Stout
Type: Extract w/grain Size: 5.0 gallons
Color:
228 HCU
Bitterness: 57 IBU
OG: 1.061 FG: 1.020
Alcohol: 5.3% v/v (4.2% w/w)
Water: Standard tap H20 but town water is high quality.
Grain: .75 lb. American crystal 120L
.25 lb. British black patent
.5 lb. Roasted barley
Steep: Steep grain at 158° for 30 minutes.
Boil: 60 minutes SG 1.087 3.5 gallons
6 lb. Dark dry malt extract
8 oz. Molasses
Spices added:
2.5 ozs of fresh graded ginger @ 8 minutes
0.5 ozs nutmeg @ 8 minutes
0.5 ozs of clove @ 8 minutes
4 inches of whole bark cinnannom @ 8 minutes
Hops: 2 oz. Target (11.5% AA, 60 min.)
1 oz. Willamette (aroma)
Yeast: Irish Stout Yeast - Wyeast Labs
Log: 1 week in primary @ 69°
2 weeks in secondary @ 69°

prime for 2 weeks until carbonated.
Carbonation: 1.25 cups of DME

Recipe posted 12/07/08.