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Gingerbread Beer

Brewer: Trip Rice Email: -
Beer: Gingerbread Beer Style: American Brown
Type: Extract w/grain Size: 5 gallons
Color:
25 HCU (~14 SRM)
Bitterness: 19 IBU
OG: 1.058 FG: 1.014
Alcohol: 5.7% v/v (4.5% w/w)
Grain: 8 oz. Belgian biscuit
8 oz. American crystal 40L
2 oz. British chocolate
Steep: Steep grains @ 150 d for 30 minutes in 1 gallon of water. Sparge with 1/2 gallon of 150 d water.
Boil: 60 minutes SG 1.116 2.5 gallons
3.30 lb. Light malt extract
3.00 lb. Extra light dry malt extract
4.0 oz. Malto-Dextrin
7.9 oz. Molasses, end of boil 5min.
Add DME, liquid extract and 2 oz Kent Goldings hops an boil. At 15 min. left add Irish Moss, 1/2 oz of Kent Goldings hops, 2 tsp Nutmeg, and 2 tsp ground cinnamon, 2 tsp cloves, and 1 oz dried ginger. At 5 minutes left add molasses. Add 2 oz vanilla extract in primary fermenter.
Hops: 2 oz. Kent Goldings (5% AA, 60 min.)
1 oz. Kent Goldings (aroma)
Yeast: WLP550 Belgian Ale yeast
Carbonation: Carbonate with 1/2 molasses and 1/2 corn sugar.

Recipe posted 11/16/03.