Sweet Pastry Stout # 3 - Beer Recipe - Brewer's Friend

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Sweet Pastry Stout # 3

325 calories 44.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 70% (brew house)
Source: GDP
Calories: 325 calories (Per 12oz)
Carbs: 44.2 g (Per 12oz)
Created: Wednesday July 1st 2020
1.095
1.039
7.3%
8.1
39.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 40%
2 lb Briess - Brewers Malt 2-Row2 lb Brewers Malt 2-Row 37 1.8 10%
1 lb American - Chocolate1 lb Chocolate 29 350 5%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5%
2 lb United Kingdom - Oat Malt2 lb Oat Malt 28 2 10%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 5%
1.50 lb Briess - Wheat Malt, White1.5 lb Wheat Malt, White 39.1 2.5 7.5%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 5%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) 41 1 7.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 8.09 100%
0.50 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 472 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.46 g | 41.9 qt) 10.44 41.8  
Mash volume with grains (equipment estimates 11.94 g | 47.8 qt) 11.92 47.7  
Grain absorption losses -2.31 -9.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 8.02 g | 32.1 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Top off amount 0.5 2  
Volume into fermentor 5.5 22  
Total: 10.44 41.8
Equipment Profile Used: System Default
"Sweet Pastry Stout # 3" Sweet Stout beer recipe by GDP. BIAB, ABV 7.33%, IBU 8.09, SRM 39.13, Fermentables: (Maris Otter Pale, Brewers Malt 2-Row, Chocolate, Pale Chocolate, Caramel / Crystal 40L, Oat Malt, CaraFoam, Wheat Malt, White, Carafoam, Lactose (Milk Sugar)) Hops: (Cascade)
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  • Last Updated: 2020-08-16 16:04 UTC