Gingerbread Brown Ale

December 25, 202513 - Brown Brittish Beer, 13B - Brittish Brown Ale, 30 - Spiced Beer, 30C - Winter Seasonal BeerCraig Williams - Headbrewer

Recipe

Gingerbread Brown Ale – Brittish Brown Ale (13B)

Brewer
Date	6/29/19

Batch Size	5.415 L	Boil Size	8.515 L
Boil Time	60.000 min	Efficiency	74
OG	1.054 sg	FG	1.013 sg
ABV	5.4%	IBU	21.2 (Tinseth)
Color	21.9 srm (Morey)	Estimated calories (per 33 cl)	165

Fermentables

Name	Type	Amount	Mashed	Late	Yield	Color
Maris Otter Pale (UK)	Grain	2.500 kg	Yes	No	82%	3.0 srm
Gambrinus – Honey Malted Oats	Grain	1.000 kg	Yes	No	80%	6.0 srm
Fawcett – Brown Malt	Grain	500.000 g	Yes	No	70%	70.0 srm
Molasses	Sugar	500.000 g	No	Yes	78%	80.0 srm
Fawcett – Amber Malt	Grain	300.000 g	Yes	No	70%	42.0 srm
Barley, Toasted Flakes	Grain	250.000 g	Yes	No	70%	2.0 srm
Thomas Fawcett – Black Malt	Grain	50.000 g	Yes	No	70%	500.0 srm
Total	—	5.100 kg	—	—	—	—

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Chinook wet – 2024	2.2%	25.000 g	Boil	60.000 min	Leaf	5.7
Chinook wet – 2024	2.2%	25.000 g	Boil	20.000 min	Leaf	3.5
Chinook wet – 2024	2.2%	75.000 g	Boil	10.000 min	Leaf	6.2
Chinook wet – 2024	2.2%	125.000 g	Boil	5.000 min	Leaf	5.7

Misc

Name	Type	Use	Amount	Time
Whirlfloc	Fining	Boil	2.200 g	15.000 min
Ginger Root – Dry	Herb	Boil	5.000 g	15.000 min
Cinnamon Stick	Spice	Boil	10.000 g	15.000 min
Allspice	Spice	Boil	5.000 g	15.000 min
Cloves	Spice	Boil	5.000 g	15.000 min

Yeast

Name	Type	Form	Amount	Stage
Escaprment Labs – English I	Ale	Liquid	125.00 mL	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
strike	Infusion	13.800 L	78.856 C	68.000 C	60 min
Batch Sparge 1	Batch Sparge	12.585 L	83.816 C	74.000 C	15 min

Brew Date 2025-12-13

Preboil

SG	1.041 sg	Volume into BK	22.000 L
Strike Temp	75.680 C	Final Temp	68.000 C
Eff into BK	62.83%	Projected OG	1.043 sg

Postboil

OG	1.050 sg	Postboil Volume	21.665 L
Volume Into Fermenter	19.665 L	Brewhouse Eff	67.69
Projected ABV	4.91%

Postferment

FG	1.012 sg	Volume	19.665 L
Date		ABV	4.91