Gingerbread Stout

In Primary fermenter: 3.5 Gallons (brita) filtered and bottled water mix
Lobster pot: 1.5 Gallons (6 quartz) (brita) filtered and bottled water mix

Had 2X 3.3lbs of malt extract, needed 6lbs so poured all in but didn't
try to get the remnants out of each container so a lot was left behind.

Initial water temperature 55F

Could not use immersion chiller in sync so did ice water bath to cool.

date:	      Action:		Specific Gravity:	Temp:
01/15/2014    Brewed
	      Moved to cold burner			10:11PM 220F
	      Put in ice bath				10:13PM 210F
							10:15PM 195F
							10:18PM 174F
							10:24PM 150F
							10:26PM 125F
							10:35PM 117F
							10:45PM 100F
							10:50PM <99F
	      Mixed with water 1.060			10:51PM	71F
	      in primary
	      Pitched yeast
01/16/2014						11:00AM 66F
01/17/2014    Bubbling					12:00PM 66F
01/21/2014    						 6:00PM 64F
01/25/2014    Transfered to secondary.			12:00PM	61F
02/09/2014    Bottled (38 bottles)
	      Tasted and it was good.  Maybe a little
	      too much cloves.
	      Bottling bucket leaked a bunch though.
02/21/2014    Tried one.  Not carbonated enough and
	      still needs to mellow a bit.
03/04/2014    Tried another.  Carbonated more, but stil
	      too harsh.
03/21/2014    Tried again.  Reasonable base, but the spices
	      are way out of balance and too strong.
05/09/2014    Matured to something a bit better than I was expecting
	      based on the last few tasting.
09/26/2014    Still good.
04/24/2015    Andy Had one.  They are still good.
10/14/2015    Amazingly, still pretty good.  Not much change from last
	      one.
05/21/2016    Got rid of the last one.  The spices just bite now, not
	      very good.