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Ginger bread stout

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.9 liter(s)
    Mash size
  • 21.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 45 min
72 C 15 min
78 C 0 min

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Fermentables

11.7 BLG
32.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3.5 kg 66% 85 % 7
Grain Cara Munich 0.3 kg 5.7% --- % 160
Grain Roast barley 0.5 kg 9.4% --- % 1300
Grain Oats, Flaked 0.5 kg 9.4% 80 % 2
Grain Barley, Flaked 0.5 kg 9.4% 70 % 4
Sum 5.3 kg

Hops

35 IBU

Bitterness ratio 0.74 Bitter

Use for Name Amount Time Alpha acid
Boil Target 30 g 60 min 10.5 %
Aroma (end of boil) East Kent Goldings 25 g 5 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
M15 Ale Dry 10 g Mangrove jacks

Extras

Type Name Amount Use for Time
Spice Cardamom, Black 2 g Boil 15 min
Herb Ginger Root 5 g Boil 15 min
Spice Star Anise 2 g Boil 15 min
Flavor Melasa 5 g Boil 15 min

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