Pastry Stout - Beer Recipe - Brewer's Friend

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Pastry Stout

283 calories 34.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.06 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 283 calories (Per 12oz)
Carbs: 34.1 g (Per 12oz)
Created: Wednesday November 6th 2024
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OG: 1.080 FG: 1.020 ABV: 7.9% IBU: 32

1.084
1.028
7.3%
38.4
47.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Great Western - Pale High Color6 lb Pale High Color 37 3 35.8%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 17.9%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 17.9%
1 lb German - Carafa I1 lb Carafa I 32 340 6%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 6%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 3%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.5%
16 oz Maple Syrup16 oz Maple Syrup 29.8 0 6%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.2 Boil 30 min 38.38 100%
1.50 oz / $ 0.00
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 2.97 11.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.4 1.6  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.06 24.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.38 29.5
Equipment Profile Used: System Default
"Pastry Stout" Sweet Stout beer recipe by rileyway5@gmail.com. All Grain, ABV 7.34%, IBU 38.38, SRM 47.11, Fermentables: (Pale High Color, Dry Malt Extract - Light, Flaked Oats, Carafa I, Caramel / Crystal 60L, Lactose (Milk Sugar), Roasted Barley, Black Patent, Maple Syrup) Hops: (Simcoe)
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  • Public: Yup, Shared
  • Last Updated: 2024-11-12 17:19 UTC