Bear Claw Pastry Stout - Beer Recipe - Brewer's Friend

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Bear Claw Pastry Stout

375 calories 48.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steve H
Hop Utilization: 98%
Calories: 375 calories (Per 12oz)
Carbs: 48.7 g (Per 12oz)
Created: Sunday September 12th 2021
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1.110
1.042
8.9%
67.6
50.0
5.6
26.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.60 lb Skagit Valley Malting - Copeland Pale16.6 lb Copeland Pale $ 1.60 / lb
$ 26.56 		33 2 72.2%
1.40 lb Flaked Wheat1.4 lb Flaked Wheat 34 2 6.1%
1.10 lb Simpsons - Chocolate Malt1.1 lb Chocolate Malt 31.7 444 4.8%
0.80 lb United Kingdom - Crystal 15L0.8 lb Crystal 15L 34 15 3.5%
0.60 lb American - Caramel / Crystal 120L0.6 lb Caramel / Crystal 120L 33 120 2.6%
0.60 lb United Kingdom - Crystal 45L0.6 lb Crystal 45L 34 45 2.6%
0.60 lb Crisp Malting - Roasted Barley0.6 lb Roasted Barley 31.28 520 2.6%
1.30 lb Lactose (Milk Sugar)1.3 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.7%
23 lbs / $ 26.56
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Galena4 oz Galena Hops Pellet 12.5 Boil 15 min 67.55 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.60 lb Toasted Almonds Other Secondary 5 days
2.70 oz Cacao Nibs Other Secondary 5 days
0.50 oz Vanilla Beans Spice Secondary 5 days
1.40 g Gypsum Water Agt Mash 1 hr.
2.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.70 g Epsom Salt Water Agt Mash 1 hr.
4.30 g Baking Soda Water Agt Mash 1 hr.
7.20 ml Phosphoric acid Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 10 min.
1.40 g Calcium Chloride (anhydrous) Water Agt Sparge 10 min.
0.50 g Epsom Salt Water Agt Sparge 10 min.
4.50 ml Phosphoric acid Water Agt Sparge 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 4 46 54 46 115
Target Mash pH: 5.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.22 gal Mash Strike 170 °F 158 °F 60 min
4.75 gal Sparge Batch Sparge 158 °F 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 7.22 28.9  
Mash volume with grains 8.95 35.8  
Grain absorption losses -2.71 -10.9  
Remaining sparge water volume (equipment estimates 2.29 g | 9.2 qt) 2.25 9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.46 37.9
Equipment Profile Used: System Default
"Bear Claw Pastry Stout" Imperial Stout beer recipe by Steve H. All Grain, ABV 8.87%, IBU 67.55, SRM 50, Fermentables: ( Copeland Pale, Flaked Wheat, Chocolate Malt, Crystal 15L, Caramel / Crystal 120L, Crystal 45L, Roasted Barley, Lactose (Milk Sugar)) Hops: (Galena) Other: (Toasted Almonds, Cacao Nibs, Vanilla Beans, Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Baking Soda, Phosphoric acid)
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  • Last Updated: 2022-02-13 04:54 UTC