Pass the Pastry Stout - Beer Recipe - Brewer's Friend

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Pass the Pastry Stout

309 calories 40.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 309 calories (Per 12oz)
Carbs: 40.5 g (Per 12oz)
Created: Friday November 13th 2020
1.091
1.035
7.4%
11.6
32.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 66.7%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 2.4%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 2.4%
0.25 lb Weyermann - Carafa II0.25 lb Carafa II 31.5 415 2.4%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.8%
1 lb American - Vienna1 lb Vienna 35 4 9.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Sterling0.25 oz Sterling Hops Leaf/Whole 8.7 Boil 60 min 11.58 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz CACAO NIBS Flavor Secondary 0 min.
1 g Cinnamon Spice Secondary 0 min.
2 oz Vanilla extract Flavor Secondary 0 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Batch Sparge 157 °F 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.62 g | 22.5 qt) 5.36 21.4  
Mash volume with grains (equipment estimates 6.38 g | 25.5 qt) 6.12 24.5  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 4.26 g | 17 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 2.75 g | 11 qt) 3 12  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3 g | 12 qt) 2.75 11  
Total: 5.36 21.4
Equipment Profile Used: System Default
"Pass the Pastry Stout" Sweet Stout beer recipe by dirty630brews. BIAB, ABV 7.39%, IBU 11.58, SRM 32.32, Fermentables: (Maris Otter Pale, Caramel / Crystal 20L, Caramel / Crystal 60L, Carafa II, Chocolate, Flaked Oats, Vienna, Lactose (Milk Sugar)) Hops: (Sterling) Other: (CACAO NIBS, Cinnamon, Vanilla extract)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-13 18:53 UTC