CBC Omnipollo Pastry Stout - Beer Recipe - Brewer's Friend

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CBC Omnipollo Pastry Stout

726 calories 63 g 740 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 180 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 38.2 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 726 calories (Per 740ml)
Carbs: 63 g (Per 740ml)
Created: Friday May 27th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 kg Gladfield - Dextrose Sugar0.25 kg Dextrose Sugar - (late fermenter addition) $ 3.95 / kg
$ 0.99 		46 0 2.3%
0.25 kg Gladfield - Dextrose Sugar0.25 kg Dextrose Sugar - (late fermenter addition) $ 3.95 / kg
$ 0.99 		46 0 2.3%
5.60 kg Simpsons - Finest Pale Ale Golden Promise5.6 kg Finest Pale Ale Golden Promise $ 6.95 / kg
$ 38.92 		37 2.4 51.7%
0.79 kg Flaked Oats0.79 kg Flaked Oats $ 6.95 / kg
$ 5.49 		33 2.2 7.3%
0.79 kg Weyermann - Caramunich Type 30.79 kg Caramunich Type 3 $ 6.95 / kg
$ 5.49 		34 57 7.3%
0.79 kg Simpsons - CaraMalt0.79 kg CaraMalt $ 6.95 / kg
$ 5.49 		34 14 7.3%
0.79 kg Simpsons - Chocolate Malt0.79 kg Chocolate Malt $ 6.95 / kg
$ 5.49 		31.7 444 7.3%
0.79 kg Simpsons - Roasted Barley0.79 kg Roasted Barley $ 6.95 / kg
$ 5.49 		28.52 600 7.3%
0.44 kg Simpsons - DRC0.44 kg DRC $ 6.95 / kg
$ 3.06 		34.7 115 4.1%
0.35 kg Weyermann - Melanoidin0.35 kg Melanoidin $ 9.90 / kg
$ 3.47 		34.5 27 3.2%
10.84 kg / $ 74.87
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops $ 0.25 / g
$ 9.95 		Pellet 15 Boil 180 min 59.97 100%
40 g / $ 9.95
 
Other Ingredients
Amount Name Cost Type Use Time
3 qt Vanilla Bean $ 4.00 / each
$ 12.00 		Flavor Secondary 0 min.
500 g Roasted Hazelnuts $ 47.50 / kg
$ 23.75 		Flavor Secondary 0 min.
200 g cocoa nibs $ 52.33 / kg
$ 10.47 		Flavor Secondary 7 days
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
$ 46.22
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 4.95 / each
$ 4.95
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
$ 4.95 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 16 99 120 77 156
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 20 °C 65 °C --
5 L Sparge 65 °C 75 °C 10 min
Strike 67 °C 65 °C 60 min
25 L Sparge 65 °C 75 °C 10 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 20.7
Mash volume with grains 27.5
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 30.9 L) 28.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.3 L) 38.2
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 49.4  
Equipment Profile Used: System Default
 
Notes

https://www.youtube.com/watch?v=LLF8YpYCfV4

IMPORTANT INFO - DO NOT SKIP.
Mash at 2:1 liquor ratio.

Reiterated mash.

Water chemistry wise, aim for London water but raise the chlorides to around 150ppm.
(I chose English Ale, but when I raise the Chloride to 150 ppm my pH gets too low. Adjust accordingly!)
You will have to stir the mash to avoid a stuck mash.

Add the sugar in two parts – 250g at day two of ferment, 250g at day three.

If making Jonny's Wedding Cake add 500g well-roasted hazelnuts and 3 sliced vanilla pods in mini muslin bags at cold crash. Add 200g cacao nibs after 7 days and condition for the remaining 7 days.

If making Brad's Breakfast add 500g of lactose at the end of the boil. Add 3 vanilla pods and 3 cinnamon sticks in mini muslin bags at cold crash. Add 150g roasty coffee (ideally notes of caramel) with three days left of conditioning.
Carbonate to around 2 vols.

If adding adjuncts DO NOT AGE. DRINK FRESH LIKE AN IPA.

https://www.themaltmiller.co.uk/product/cbc-x-omnipollo-pastry-stout

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  • Last Updated: 2022-05-27 01:31 UTC