Gingerbread Stout Recipe

Ingredients

• Pale malt 8 lbs (3.6 kg) Base malt for balanced body
• Chocolate malt 1.5 lbs (680 g) Adds deep color and bitterness
• Roasted barley 0.75 lbs (340 g) Provides robust roasted flavor
• Crystal malt (60L) 0.5 lbs (227 g) Contributes sweetness and color
• Flaked barley 0.5 lbs (227 g) Enhances mouthfeel and head
• Hops (East Kent Goldings) 1 oz (28 g) For mild bitterness and aroma
• Yeast (English Ale) 1 packet (11 g) Fermentation starter
• Water 5 gallons (19 L) Source for brewing
• Ground ginger – 1 tablespoon (15 ml) for zesty warmth
• Ground cinnamon – 2 teaspoons (10 ml) to add depth and sweetness
• Ground cloves – 1 teaspoon (5 ml) for a rich, aromatic kick
• Nutmeg (freshly grated) – 1 teaspoon (5 ml) for subtle earthiness
• Molasses – 0.75 cups (180 ml) to contribute moist sweetness and color
• Vanilla extract – 1 teaspoon (5 ml) for smooth mellow notes
• Candied ginger pieces – a few for bite-size spicy sweetness on serving
• Whipped cream – lightly sweetened with cinnamon powder
• Cinnamon sticks – for stirring and aroma presentation
• Orange zest – a small strip to brighten the glass’s scent