HOPs Pastry Stout - Beer Recipe - Brewer's Friend

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HOPs Pastry Stout

187 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.74 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Keith Wedinger
Hop Utilization: 97%
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday January 30th 2021
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OG: 1.066 FG: 1.016 ABV: 6.6% IBU: 37

1.057
1.012
6.0%
44.2
31.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - Pale Ale9 lb Pale Ale 36.34 3.5 69.2%
8 oz Weyermann - Carafa Special Type II8 oz Carafa Special Type II 29.9 425 3.8%
8 oz Briess - Caramel Malt - 20L8 oz Caramel Malt - 20L 35 20 3.8%
8 oz Briess - Caramel Malt - 60L8 oz Caramel Malt - 60L 35.4 60 3.8%
8 oz Briess - Chocolate8 oz Chocolate 25 350 3.8%
2 lb Rahr Barke Vienna Malt - Vienna2 lb Vienna 30 3.2 15.4%
208 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Magnum1 oz Magnum Hops Pellet 12.8 Boil 60 min 44.19 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.40 g Epsom Salt Water Agt Mash 0 min.
1.50 g Gypsum Water Agt Mash 0 min.
1 lb Milk Sugar (Lactose) Flavor Boil 1 hr.
1 each Whirlfloc Fining Boil 15 min.
4 oz CACAO NIBS Flavor Secondary 0 min.
15 g Vanilla Powder Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 15 27 74 66 65
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.42 gal Mash Infusion 168 °F 155 °F 60 min
Mash out Infusion 155 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.91 g | 35.7 qt) 8.62 34.5  
Mash volume with grains (equipment estimates 9.95 g | 39.8 qt) 9.66 38.6  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.74 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

While the beer is fermenting, add the cacao nibs to a sealable container. Add enough vodka (not included) to cover the cacao nibs and seal tightly. During Secondary fermentation (after primary fermentation), add the cacao nib and vodka mixture directly into the new beer.

If you will use the Vanilla powder in your recipe, add at packaging.

If you ARE SPARGING, prepare sparge water in your hot liquor tank at a rate of 2 quarts per pound of grain in the recipe, and perform a fly sparge until you have gathered your pre-boil volume (6-7 gallons) in your boil kettle. The sparge should take about an hour for optimal extraction efficiency.

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  • Last Updated: 2021-01-30 16:32 UTC