Pastry oreo - Beer Recipe - Brewer's Friend

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Pastry oreo

292 calories 30.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.68 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 292 calories (Per 330ml)
Carbs: 30.2 g (Per 330ml)
Created: Saturday July 8th 2023
1.094
1.024
9.1%
40.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Muntons - Maris Otter8 kg Maris Otter 38 2.3 69.4%
0.90 kg Weyermann - Carafa Special Type II0.9 kg Carafa Special Type II 29.9 425 7.8%
0.80 kg German - CaraMunich III0.8 kg CaraMunich III 34 57 6.9%
0.10 kg Bestmalz - BEST Roasted Barley0.1 kg BEST Roasted Barley 30 480 0.9%
0.15 kg Bestmalz - BEST Acidulated0.15 kg BEST Acidulated 35.9 2.81 1.3%
0.68 kg Flaked Oats0.675 kg Flaked Oats 33 2.2 5.9%
0.60 kg Lactose (Milk Sugar)0.6 kg Lactose (Milk Sugar) 41 1 5.2%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.6%
11.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g YCR - Pahto28 g Pahto Hops Pellet 17.5 Boil 60 min 40.71 100%
28 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 181 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.94 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 30.8
Mash volume with grains 37.8
Grain absorption losses -10.6
Remaining sparge water volume (equipment estimates 9.2 L) 9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 28.8 L) 28.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 39.8  
Equipment Profile Used: System Default
"Pastry oreo" Russian Imperial Stout beer recipe by Brewer #400281. All Grain, ABV 9.1%, IBU 40.71, SRM 40, Fermentables: (Maris Otter, Carafa Special Type II, CaraMunich III, BEST Roasted Barley, BEST Acidulated, Flaked Oats, Lactose (Milk Sugar), Corn Sugar - Dextrose) Hops: (Pahto)
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  • Public: Yup, Shared
  • Last Updated: 2023-07-08 09:08 UTC