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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: |
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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 |
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| Steep: | Steep grain at 158° for 30 minutes. |
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| Boil: | 60 minutes | SG 1.087 | 3.5 gallons | |||||
| 6 lb. Dark dry malt extract 8 oz. Molasses |
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| 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 |
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| Hops: | 2 oz. Target (11.5% AA, 60 min.) 1 oz. Willamette (aroma) |
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| Yeast: | Irish Stout Yeast - Wyeast Labs | |||||||
| Log: | 1 week in primary @ 69° 2 weeks in secondary @ 69° prime for 2 weeks until carbonated. |
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| Carbonation: | 1.25 cups of DME | |||||||
Recipe posted 12/07/08.
