Pastry Stout - Beer Recipe - Brewer's Friend

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Pastry Stout

326 calories 31.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 102 gallons (fermentor volume)
Pre Boil Size: 107.94 gallons
Post Boil Size: 105 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 326 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)
Created: Monday November 25th 2024
1.098
1.022
10.1%
59.0
40.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
250 lb Briess - Brewers Malt 2-Row250 lb Brewers Malt 2-Row 37 1.8 67.6%
20 lb Flaked Oats20 lb Flaked Oats 33 2.2 5.4%
10 lb Briess - Caramel Malt - 120L10 lb Caramel Malt - 120L 34.5 120 2.7%
10 lb Briess - Caramel Malt - 60L10 lb Caramel Malt - 60L 35.4 60 2.7%
20 lb Briess - Chocolate20 lb Chocolate 25 350 5.4%
10 lb American - Roasted Barley10 lb Roasted Barley 33 300 2.7%
10 lb Rice Hulls10 lb Rice Hulls 0 0 2.7%
10 lb Lactose (Milk Sugar)10 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.7%
30 lb US - Brewers Crystals30 lb Brewers Crystals - (late boil kettle addition) 44 2 8.1%
370 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Columbus16 oz Columbus Hops Pellet 14.6 Boil 60 min 33.35 40%
16 oz Columbus16 oz Columbus Hops Pellet 14.6 Boil 30 min 25.63 40%
8 oz Columbus8 oz Columbus Hops Pellet 14.6 Boil at 212 °F 0 min 20%
40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Beta Glucanese Other Mash 1 hr.
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
50 g Chalk Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
20 g Chalk Water Agt Sparge 1 hr.
15 g Gypsum Water Agt Sparge 1 hr.
5 g Salt Water Agt Sparge 1 hr.
 
Yeast
- Apex - Voss Kveik
Amount:
500 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
112.75 gal Strike 164 °F 152 °F 60 min
42.1 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 105 gal (420 qt). Suggest reducing initial water volume to 8.94 gal (35.75 qt) and adding 93 gal (372 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 133.65 gal (534.6 qt) 107.25 429  
Strike water volume at mash thickness of 1.3 qt/lb 107.25 429  
Mash volume with grains 133.65 534.6  
Grain absorption losses -41.25 -165  
Remaining sparge water volume (equipment estimates 36.19 g | 144.7 qt) 42.19 168.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 101.94 g | 407.7 qt) 107.94 431.8  
Volume increase from sugar/extract (late additions) 3.06 12.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.5 -6  
Post boil Volume (equipment estimates 102 g | 408 qt) 105 420  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 105 g | 420 qt) 102 408  
Total: 149.44 597.8
Equipment Profile Used: System Default
 
Notes

2x recipe
Boil for 4-6 hrs non Barrel Aged
Boil for 8 hrs if Barrel Aged
Calculate how much dextrose to add after boil



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  • Last Updated: 2025-02-18 19:26 UTC