Choco Loves Vanil Pastry Stout - Beer Recipe - Brewer's Friend

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Choco Loves Vanil Pastry Stout

389 calories 54.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Pastry
Boil Time: 180 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Jari Tyrväinen
Calories: 389 calories (Per 12oz)
Carbs: 54.6 g (Per 12oz)
Created: Thursday August 15th 2024
1.113
1.049
9.7%
27.1
45.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Viking - Pilsner Malt3 kg Pilsner Malt 37 1.9 43.5%
1 kg Viking - Caramel 1001 kg Caramel 100 35 50.8 14.5%
700 g Maltodextrin700 g Maltodextrin - (late boil kettle addition) 39 0 10.1%
250 g Finland - Chocolate Malt250 g Chocolate Malt - (late boil kettle addition) 31 338 3.6%
700 g Flaked Oats700 g Flaked Oats 33 2.2 10.1%
500 g Viking - Chocolate Light500 g Chocolate Light 32 150 7.2%
150 g Gladfield - Dextrose Sugar150 g Dextrose Sugar 46 0 2.2%
600 g Pehkola Chit Malt - FI - Pehkola Chit Malt - Finland - Chit Malt600 g FI - Pehkola Chit Malt - Finland - Chit Malt 23 1.4 8.7%
6,900 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g El Dorado8 g El Dorado Hops Pellet 15.7 Boil 60 min 27.12 100%
8 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
12 g Citric acid Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
10 g Fermaid K Other Boil 10 min.
15 g Irish Moss Fining Boil 10 min.
400 g Cocao Nibs Flavor Secondary 30 days
200 ml Rum Flavor Secondary 30 days
4 each vanil Flavor Secondary 30 days
500 ml maple syrup Flavor Kegging 7 days
2 g Potassium Metabisulfite Other Kegging 1 days
2 g Potassium Sorbate Other Kegging 1 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
72.1%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 415 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.95 bar       Temp: 10 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 50 200 100 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 65 °C 70 °C 15 min
Temperature 70 °C 70 °C 75 min
10 L Sparge 78 °C 78 °C 15 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 35.1 L) 33.5
Mash volume with grains (equipment estimates 35.1 L) 37.5
Grain absorption losses (steeping) -6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 29.2 L) 27.5
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume 12.5
Going into fermentor 12.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Starter: 2.5l, gravity 1.040, 275g DME, one packet Nottingham High Performance Ale Yeast

Maple syrap: FG 1.048 -> 1.057
Rum: ABV 9.8% -> 10.2%

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  • Last Updated: 2024-12-20 16:17 UTC