Pastry Stout - Beer Recipe - Brewer's Friend

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Pastry Stout

262 calories 28.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 47.67 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Markitos
Calories: 262 calories (Per 330ml)
Carbs: 28.9 g (Per 330ml)
Created: Friday March 31st 2023
1.084
1.024
7.8%
31.7
48.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Crisp Malting - Extra Pale Maris Otter7 kg Extra Pale Maris Otter 37.5 2 60.9%
2 kg Crisp Malting - Dark Munich2 kg Dark Munich 36.3 19 17.4%
0.50 kg Crisp Malting - Crystal 60L0.5 kg Crystal 60L 33.1 60 4.3%
0.50 kg Crisp Malting - Dark Chocolate0.5 kg Dark Chocolate - (late mash tun addition) 33 450 4.3%
0.50 kg Crisp Malting - Roasted Barley0.5 kg Roasted Barley - (late mash tun addition) 31.28 520 4.3%
0.50 kg Crisp Malting - Flaked Torrified Oats0.5 kg Flaked Torrified Oats 33 3.2 4.3%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.3%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Kent Goldings40 g Kent Goldings Hops Lupulin Pellet 5 Boil 60 min 17.95 50%
40 g Kent Goldings40 g Kent Goldings Hops Lupulin Pellet 5 Boil 30 min 13.79 50%
80 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
barrio 645
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
16.5 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 16.5
Mash volume with grains 23.8
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 31.2 L) 43.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.8 L) 47.7
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 30
Going into fermentor 30
Total: 59.6  
Equipment Profile Used: System Default
 
Notes

Macerarcion de nibs de cacao con media vaina de vainilla en ron.
Maceracion 68°

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  • Last Updated: 2023-06-29 19:56 UTC