Pastry Stout Vanilla + Vanilla + Vanilla - Beer Recipe - Brewer's Friend

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Pastry Stout Vanilla + Vanilla + Vanilla

411 calories 48.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 180 min
Batch Size: 8.8 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.143 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 411 calories (Per 330ml)
Carbs: 48.7 g (Per 330ml)
Created: Monday August 24th 2020
1.130
1.043
11.4%
83.7
82.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.70 kg Muntons - Maris Otter2.7 kg Maris Otter 38 4.64 55.1%
0.50 kg Crisp Malting - Crystal 60L0.5 kg Crystal 60L 33.1 158.62 10.2%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 9.18 10.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 10.2%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 5.1%
0.20 kg Bestmalz - BEST Chocolate0.2 kg BEST Chocolate 34.5 899.99 4.1%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 65.22 4.1%
0.05 kg Bestmalz - BEST Roasted Barley0.05 kg BEST Roasted Barley 30 1279.41 1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 60 min 29.94 25%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 35 min 24.8 25%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 20 min 18.13 25%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 10 min 10.85 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 qt Vanilla Bean Spice Primary 7 days
 
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) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.5
Mash volume with grains (equipment estimates 14.4 L) 15.2
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 17.7 L) 7.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.4 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 8
Top off amount 0.8
Going into fermentor 8.8
Total: 19.7  
Equipment Profile Used: System Default
"Pastry Stout Vanilla + Vanilla + Vanilla" Dry Stout beer recipe by Zerosopp. All Grain, ABV 11.44%, IBU 83.72, SRM 82.44, Fermentables: (Maris Otter, Crystal 60L, Dry Malt Extract - Light, Flaked Oats, Lactose (Milk Sugar), BEST Chocolate, Melanoidin, BEST Roasted Barley) Hops: (East Kent Goldings) Other: (Vanilla Bean)
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  • Last Updated: 2020-10-19 12:48 UTC