Pastry Stout - Beer Recipe - Brewer's Friend

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Pastry Stout

365 calories 30.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 45 gallons (fermentor volume)
Pre Boil Size: 53.19 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 365 calories (Per 12oz)
Carbs: 30.9 g (Per 12oz)
Created: Monday November 25th 2024
1.110
1.019
12.0%
71.5
45.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
130 lb Briess - Brewers Malt 2-Row130 lb Brewers Malt 2-Row 37 1.8 72.6%
10 lb Flaked Oats10 lb Flaked Oats 33 2.2 5.6%
5 lb Briess - Caramel Malt - 120L5 lb Caramel Malt - 120L 34.5 120 2.8%
5 lb Briess - Caramel Malt - 60L5 lb Caramel Malt - 60L 35.4 60 2.8%
8 lb Briess - Chocolate8 lb Chocolate 25 350 4.5%
5 lb American - Roasted Barley5 lb Roasted Barley 33 300 2.8%
5 lb Rice Hulls5 lb Rice Hulls 0 0 2.8%
2 lb American - Midnight Wheat Malt2 lb Midnight Wheat Malt 33 550 1.1%
9 lb Corn Sugar - Dextrose9 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5%
179 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 oz Columbus17 oz Columbus Hops Pellet 14.6 Boil 60 min 71.47 100%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 oz Chalk Water Agt Mash 1 hr.
0.60 oz Gypsum Water Agt Mash 1 hr.
71.32 ml Lactic acid Water Agt Mash 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) 1546 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
54.125 gal Strike 164 °F 152 °F 60 min
19.71 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: 47.14 gal (188.55 qt). Suggest reducing initial water volume to 11.3 gal (45.2 qt) and adding 35.14 gal (140.55 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 68.85 gal (275.4 qt) 55.25 221  
Strike water volume at mash thickness of 1.3 qt/lb 55.25 221  
Mash volume with grains 68.85 275.4  
Grain absorption losses -21.25 -85  
Remaining sparge water volume (equipment estimates 12.69 g | 50.7 qt) 19.44 77.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 46.44 g | 185.7 qt) 53.19 212.8  
Volume increase from sugar/extract (late additions) 0.7 2.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.64 -2.6  
Post boil Volume 45 180  
Going into fermentor 45 180  
Total: 74.69 298.8
Equipment Profile Used: System Default
 
Notes

2x mash
2x hops
2x dextrose and maltodextrin
Boil for 8 hrs
Calculate how much dextrose to add after boil

Pre-boil gravity should be around 16.4 Brix. After 8 hour boil it should be around 22.8 Brix. Looking for 26 Brix for OG

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  • Last Updated: 2024-12-21 02:44 UTC