Gingerbread Stout recipe critique

Discussion in 'Homebrewing' started by pattermj, Sep 14, 2012.

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  1. pattermj

    pattermj Initiate (0) May 31, 2008 Virginia

    So trying to get back into brewing and this is my first recipe in 4-5 years. Hoping for some recommendations as it is not something I have ever tried or helped out with before. We are doing a 5 gallon batch with the boil in around 2.5 gallons then adding the additional 2.5 heated to it as we don't have a large enough setup to do a full on boil.

    Amt Name Type # %/IBU
    14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.9 %
    1 lbs Bairds Caramel Malt (3.0 SRM) Grain 2 5.6 %
    1 lbs Roasted Barley (300.0 SRM) Grain 3 5.6 %
    12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.2 %
    8.0 oz Brown Malt (65.0 SRM) Grain 5 2.8 %
    8.0 oz Chocolate Malt (350.0 SRM) Grain 6 2.8 %
    2.00 oz Cluster [7.00 %] - Boil 90.0 min Hop 7 18.1 IBUs
    1.00 oz Tomahawk [15.50 %] - Boil 90.0 min Hop 8 20.0 IBUs
    0.50 oz Centennial [10.00 %] - Boil 45.0 min Hop 9 5.5 IBUs
    0.50 oz Northern Brewer [8.50 %] - Boil 45.0 min Hop 10 4.7 IBUs
    1.00 oz Liberty [4.30 %] - Boil 30.0 min Hop 11 4.0 IBUs
    1.00 tsp Ginger Root (Boil 10.0 mins) Spice 12 -
    3.00 Items Cloves (Boil 5.0 mins) Spice 13 -
    0.50 tsp Allspice (Boil 5.0 mins) Spice 14 -
    0.50 tsp Cinnamon Stick (Boil 5.0 mins) Spice 15 -
    0.25 tsp Nutmeg (Boil 5.0 mins) Spice 16 -
    1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 17 -
    0.50 oz Liberty [4.30 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs
    Beer Profile
    Est Original Gravity: 1.089 SG Measured Original Gravity: 1.046 SG
    Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
    Estimated Alcohol by Vol: 9.7 % Actual Alcohol by Vol: 4.7 %
    Bitterness: 52.4 IBUs Calories: 151.6 kcal/12oz
    Est Color: 38.5 SRM

    Boil/steep grain for 90minutes
    Mash for 90 minutes at 157 (the addition of the spices/hops say boil in the recipe but they mean mash)
    Sparge at 168 with last 2.5 gallons

    Primary at 64F


    Anythings thoughts or recommendations?

    thanks
     
    #1 pattermj, Sep 14, 2012
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    What does this mean?

    Edit: I think I may understand. If you are talking about only boiling half of you wort, and just heating the rest, I would not recommend that.
     
    #2 VikeMan, Sep 14, 2012
  3. pattermj

    pattermj Initiate (0) May 31, 2008 Virginia

    As in we are only going to be doing the boil in half the total water amount, not specifically sure on terminology here, and then adding the last 2.5 gallons to mash for 90 minutes at 157
     
    #3 pattermj, Sep 14, 2012
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Oh, you are boiling half of your strike water. Normally, strike water is not boiled, but I suppose if you do the math, you could boil half and add another half at 'X' temp to reach 'Y' temp in the mash. But if you don't have a pot big enough to heat all of your strike water, what are you going to boil your wort in?
     
    #4 VikeMan, Sep 14, 2012
  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Noticed this...
    "Mash for 90 minutes at 157 (the addition of the spices/hops say boil in the recipe but they mean mash)"

    Spices and hops are rarely added in the mash. They are normally added into the boiling wort, which is done after the mash. Are you sure you know what a mash is?
     
    #5 VikeMan, Sep 14, 2012
  6. JayS2629

    JayS2629 Initiate (0) Oct 23, 2010 Alabama

    add spices at 10 mins before boil ends or at flame out. Be careful on the cloves. Consider candied ginger. Seems llike a lot of hops.
     
    #6 JayS2629, Sep 15, 2012
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