Deja Que Coman Pastel - Beer Recipe - Brewer's Friend

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Deja Que Coman Pastel

387 calories 30.3 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 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.117 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 387 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created: Monday May 2nd 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pale 2-Row14 lb Pale 2-Row 37 1.8 57.1%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 4.1%
2 lb American - Chocolate2 lb Chocolate 29 350 8.2%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 4.1%
4 lb Corn Sugar - Dextrose4 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 16.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.1%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.1%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 60 min 63.79 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocao Nibs Flavor Secondary 7 days
6 each Ancho Chilis Spice Secondary 7 days
 
Yeast
- Jasper JY240 - Belgian Ale VIII, Sixtus
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Fairfax County, VA. USA (Griffith 11/28/2018)
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
Decoction -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.09 24.4  
Mash volume with grains 7.65 30.6  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 2.76 g | 11 qt) 2.59 10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.16 g | 24.7 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.39 1.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Mash at 150

Leave enough room in the fermentor for an extra 1 gallon.

Save belgian candi sugar and dextrose additions to add to fermentor starting at high krausen. Dissolve and boil in 1 gallon of water - add 1 quart per day.

Mix cocoa nibs and ancho chilis and pulse in a food processor. Add to secondary in a muslin bag.

After adjunct rest, rack to tequila barrel for aging.

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  • Last Updated: 2023-02-03 16:15 UTC