Pastry Stout - Beer Recipe - Brewer's Friend

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Pastry Stout

432 calories 50.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 432 calories (Per 12oz)
Carbs: 50.3 g (Per 12oz)
Created: Tuesday February 21st 2023
1.127
1.041
11.3%
52.0
45.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Malteurop - 2 Row8 lb 2 Row 34.3 2.15 38.4%
2 lb Munich Dark 20L2 lb Munich Dark 20L 34 20 9.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 4.8%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.8%
8 oz American - Chocolate8 oz Chocolate 29 350 2.4%
5 oz American - Black Malt5 oz Black Malt 28 500 1.5%
3 lb Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich 35 8 14.4%
3 lb Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light 35 4 14.4%
20.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 90 min 52 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 0 min.
4 oz maple extraxt Flavor Secondary 0 min.
3 oz coffee (cold brew) beans Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.6 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
use a 1/2 campden tablet, then add 2tsp of calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion 156 °F 156 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.88 g | 31.5 qt) 7.09 28.4  
Mash volume with grains (equipment estimates 9.07 g | 36.3 qt) 8.28 33.1  
Grain absorption losses -1.85 -7.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.29 g | 25.2 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 7.09 28.4
Equipment Profile Used: System Default
 
Notes

after primary ferm, we will add or cold brew, and or extract. Using extract over anything else because we really wont need the sweetness of actual syrup, and dont want to have to worry about refermentation, as we are bottle conditioning.

Thinking I will let a secondary ferm happen after adding extract and coffee, and taste to make sure its all good.

For priming I will add normal sugar and about 1/2 packet of dry yeast.

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  • Last Updated: 2023-02-21 19:51 UTC