Brew : Gingerbread Ale
Style : Northern English Brown Ale
Type: All Grain Date: 08/07/2013
Batch Size (fermenter): 50.000 l Brew Cost: £23.74
Boil Time: 75 min Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 49.000 l Est Mash Efficiency 78.0 %

Ingredients

Ingredients
Amt Name Type # %/IBU
50.000 l London, England Water 1 -
8.000 kg Pale Malt, Maris Otter (5.0 EBC) Grain 2 71.4 %
1.500 kg Crystal Malt - 60L (98.0 EBC) Grain 3 13.4 %
0.500 kg Cara-Pils/Dextrine (4.0 EBC) Grain 4 4.5 %
0.500 kg Chocolate Malt (744.0 EBC) Grain 5 4.5 %
0.400 kg Amber Malt (100.0 EBC) Grain 6 3.6 %
0.300 kg Wheat Malt, Dark (16.0 EBC) Grain 7 2.7 %
30.00 g Fuggles [3.80 %] - Boil 75.0 min Hop 8 6.6 IBUs
40.00 g Fuggles (Hop Trial) [3.80 %] - Boil 60.0 min Hop 9 8.7 IBUs
35.00 g Bramling Cross [5.50 %] - Boil 60.0 min Hop 10 11.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
75.00 g Ginger Root (Boil 0.0 mins) Herb 12 -
15.00 g Cinnamon Stick (Boil 0.0 mins) Spice 13 -
2.00 tsp Allspice, ground (Boil 0.0 mins) Spice 14 -
2.00 tsp Cloves, whole (Boil 0.0 mins) Spice 15 -
2.0 pkg SafBrew Ale (DCL/Fermentis #S-33) [23.66 ml] Yeast 16 -
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97) [23.66 ml] Yeast 17 -

Beer Profile
Est Original Gravity: 1.052 SG Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 4.3 %
Bitterness: 26.4 IBUs Calories: 464.0 kcal/l
Est Color: 42.6 EBC

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 11.200 kg
Sparge Water: 39.087 l Mash PH: 5.20
Sparge Temperature: 75.6 C  

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 32.71 l of water at 75.7 C 68.9 C 45 min
Sparge Step: Batch sparge with 2 steps (8.797l, 30.290l) of 75.6 C water

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 262.25 g Carbonation Used: Bottle with 262.25 g Table Sugar
Keg/Bottling Temperature: 21.1 C  
Age for: 14.00 days Storage Temperature: 20.0 C

Notes
10. Gingerbread Ale. Gravity: 1055; color: pale brown.

Liquid cake! One of our Chicago Beer Society homebrewers hit me with this one a few years ago, and the flavor was quite striking. The gingerbread flavor depends on a specific balance of spices used in the common dessert. Use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/4 teaspoon cloves. Just add them at the end of the boil. The base brew should be a soft brown ale, lightly hopped, with no pronounced hop aroma.

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