Pastry Base Stout - Beer Recipe - Brewer's Friend

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Pastry Base Stout

387 calories 47 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.42 gallons
Post Boil Size: 4.42 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Patrick Schmit
Hop Utilization: 92%
Calories: 387 calories (Per 12oz)
Carbs: 47 g (Per 12oz)
Created: Monday November 9th 2020
1.114
1.039
9.9%
19.8
38.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - No.19 Floor Malt Maris Otter8 lb No.19 Floor Malt Maris Otter 37 3 40.3%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 20.1%
8 oz American - Chocolate8 oz Chocolate 29 350 2.5%
10 oz American - Caramel / Crystal 90L10 oz Caramel / Crystal 90L 33 90 3.1%
3 lb Mecca Grade - Opal 223 lb Opal 22 35.6 22 15.1%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 1.3%
10 oz Lactose (Milk Sugar)10 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.1%
6 oz Rice Hulls6 oz Rice Hulls 0 0 1.9%
2.50 lb Liquid Malt Extract - Amber2.5 lb Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 12.6%
318 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Yakima Valley Hops - HBC 4720.4 oz Yakima Valley Hops - HBC 472 Hops Pellet 7.7 First Wort 60 min 12.46 50%
0.40 oz Fuggles0.4 oz Fuggles Hops Pellet 4.5 First Wort 0 min 7.28 50%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
0.50 g Table Salt Water Agt Mash 0 min.
4 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - British Ale VIII OYL-016
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Half RO Half Tucson
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
151 22 43 200 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.23 gal Strike 165 °F 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.23 20.9  
Mash volume with grains 6.57 26.3  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 5.42 21.7  
Volume increase from sugar/extract (late additions) 0.26 1  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 4.25 g | 17 qt) 4.42 17.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.42 g | 17.7 qt) 4.25 17  
Total: 7.76 31.1
Equipment Profile Used: System Default
"Pastry Base Stout" Imperial Stout beer recipe by Patrick Schmit. All Grain, ABV 9.88%, IBU 19.75, SRM 38.9, Fermentables: (No.19 Floor Malt Maris Otter, Flaked Oats, Chocolate, Caramel / Crystal 90L, Opal 22, Midnight Wheat Malt, Lactose (Milk Sugar), Rice Hulls, Liquid Malt Extract - Amber) Hops: (Yakima Valley Hops - HBC 472, Fuggles) Other: (Calcium Chloride (dihydrate), Gypsum, Table Salt, Baking Soda)
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  • Last Updated: 2021-02-24 04:07 UTC