Creamy Donut Pastry Stout - Beer Recipe - Brewer's Friend

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Creamy Donut Pastry Stout

373 calories 44.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 180 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 373 calories (Per 330ml)
Carbs: 44.2 g (Per 330ml)
Created: Saturday July 18th 2020
1.118
1.039
10.4%
71.9
85.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.20 kg United Kingdom - Maris Otter Pale2.2 kg Maris Otter Pale 38 8.51 44%
1.20 kg Liquid Malt Extract - Light1.2 kg Liquid Malt Extract - Light 35 9.18 24%
0.20 kg Belgian - Chocolate0.2 kg Chocolate 30 905.81 4%
0.40 kg American - Caramel / Crystal 60L0.4 kg Caramel / Crystal 60L 34 158.62 8%
0.10 kg Belgian - Roasted Barley0.1 kg Roasted Barley 30 1532.93 2%
0.65 kg Flaked Oats0.65 kg Flaked Oats 33 4.37 13%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Goldings30 g Goldings Hops Pellet 4.5 Boil 60 min 27.84 30%
30 g Goldings30 g Goldings Hops Pellet 4.5 Boil 40 min 24.44 30%
20 g Goldings20 g Goldings Hops Pellet 4.5 Boil 25 min 12.9 20%
20 g Goldings20 g Goldings Hops Pellet 4.5 Boil 10 min 6.73 20%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Oslo, Maridalsvannet
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 69 °C 75 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.7
Mash volume with grains 13
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 20.4 L) 8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 27.4 L) 15
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 10
Going into fermentor 10
Total: 18.6  
Equipment Profile Used: System Default
 
Notes

15 min Boil > 10g Cardemomme

Day 7 - 1 Vanilla Pod
Day 7 - 2 Cinnamon Sticks
Day 7 - 1 Lor'ann Butterscotch Extract
Day 7 - 1 Lor'ann Cake Batter Extract

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  • Public: Yup, Shared
  • Last Updated: 2020-07-18 11:37 UTC