Recipe Type: All Grain
Yeast: WLP002 English Ale
Yeast Starter: Yes, 1L
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.054
IBU: 26
Boiling Time (Minutes): 60
Color: 38 SRM
Primary Fermentation (# of Days & Temp): 35 days at 70°F
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: This stout has a subtle ginger flavor and no ginger heat.

Ginger/Oatmeal Stout

Type: All Grain
Date: 3/7/2010
Batch Size: 5.5 gal
Brewer: Duncan
Boil Size: 6.5 gal
Boil Time: 60 min

Ingredients:

Amount Item Type % or IBU
9.66 lb 2-row malt 70.7%
1 lb Flaked oats 7.3%
1 lb Pale Chocolate malt (350L) 7.3%
.75 lb Victory malt 5.5%
.75 lb Roasted Barley 5.5%
.5 lb Carmel 80L malt
1 oz fresh-grated ginger (in mash)
1.8 oz UK Goldings [5.2%] (60 minutes) 26 IBU
5 oz fresh-grated ginger (0 minutes)

Beer Profile
Estimated Original Gravity: 1.054 SG
Estimated Final Gravity: 1.017 SG
Estimated Color: 36.7 SRM
Bitterness: 25.5 IBU
Estimated ABV: 4.80 %
Calories per Serving (US Pint): 201

Mash Profile
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Mash Name: Single Infusion, Batch Sparge
Total Grain Weight: 13.66 lb
Target mash temp: 154°F
Mash time: 60 minutes
Mash out: 168°F

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.2

Notes:

This was inspired by some tasty oatmeal/ginger cookies I made. The recipe is based on Jamil's oatmeal stout recipe, but modded a bit in an attempt to get a bit more chocolate flavor.

The ginger is rather subtle; this beer does not scream ginger, and it has no ginger heat. I think that if you added 2-3 ounces of ginger in the boil you could get some heat, but I haven't tested. The ginger was grated, thrown in at flame-out and then left in the beer until I kegged it.