Pastry stout - Beer Recipe - Brewer's Friend

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Pastry stout

249 calories 36.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Scotia
Calories: 249 calories (Per 330ml)
Carbs: 36.6 g (Per 330ml)
Created: Saturday September 25th 2021
1.078
1.036
5.5%
39.9
50.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Patagonia - Patagonia Pale ale9 kg Patagonia Pale ale 36.8 2.9 50.1%
500 g Belgian - Special B500 g Special B 34 115 2.8%
500 g United Kingdom - Extra Dark Crystal 160L500 g Extra Dark Crystal 160L 33 160 2.8%
1 kg Dingemans - Wheat Malt1 kg Wheat Malt 38.1 1.8 5.6%
960 g Flaked Oats960 g Flaked Oats 33 2.2 5.3%
3 kg BSG - Perla Negra3 kg Perla Negra - (late boil kettle addition) 32 340 16.7%
2 kg Lactose (Milk Sugar)2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 11.1%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.6%
17.96 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Apollo30 g Apollo Hops Pellet 17 Boil 90 min 30.21 75%
10 g Charles Faram - Apollo10 g Apollo Hops Pellet 17.5 Boil 60 min 9.69 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
14 g Citric acid Water Agt Mash 1 hr.
3 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
23 Grams
Cost:
Attenuation (custom):
62%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 850 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.75 L. Suggest reducing initial water volume to 43.43 L and adding 8.35 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 22.4
Mash volume with grains 32.3
Grain absorption losses -15
Remaining sparge water volume (equipment estimates 45.2 L) 48.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.8 L) 55
Volume increase from sugar/extract (late additions) 2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 45 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 45
Total: 70.9  
Equipment Profile Used: System Default
 
Notes

1 kilo cascarilla de cacao en macerado.
nueces pecan. coco tostado. en dryhop

A 6 litros de mosto de cold brew de perla negra que dio un ph de 4.8, se le agregó 3 gramos de bicarbonato de sodio y subió a 5.3

Ph después de hervor 5.3.

Temperatura de macerado vario mucho por problemas de recirculado. Se desarmo 2 veces el macerado.

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  • Last Updated: 2021-10-21 22:17 UTC