Pastry Stout - Beer Recipe - Brewer's Friend

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Pastry Stout

375 calories 41.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 180 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brian Hatheway
Calories: 375 calories (Per 12oz)
Carbs: 41.9 g (Per 12oz)
Created: Sunday March 12th 2017
1.111
1.033
10.2%
31.3
27.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Golden Promise15 lb Golden Promise 37 3 63.2%
3 lb United Kingdom - Oat Malt3 lb Oat Malt 28 2 12.6%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.2%
1.50 lb Turbinado1.5 lb Turbinado - (late boil kettle addition) 44 10 6.3%
0.75 lb German - Carafa II0.75 lb Carafa II 32 425 3.2%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 3.2%
0.75 lb United Kingdom - Pale Chocolate0.75 lb Pale Chocolate 33 207 3.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.2%
23.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 15.72 33.3%
2 oz Cluster2 oz Cluster Hops Pellet 6.5 Boil 15 min 15.6 66.7%
3 oz / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 594 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
MASH:
1.5 g/gal Cal Cl
2.25 mL Lactic Acid

SPARGE:
1.15 mL Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.64 26.6  
Mash volume with grains 8.34 33.4  
Grain absorption losses -2.66 -10.6  
Remaining sparge water volume (equipment estimates 6.69 g | 26.7 qt) 3.69 14.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 10.5 g | 42 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.11 0.5  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.33 41.3
Equipment Profile Used: System Default
"Pastry Stout" Imperial Stout beer recipe by Brian Hatheway. All Grain, ABV 10.21%, IBU 31.33, SRM 27.51, Fermentables: (Golden Promise, Oat Malt, Flaked Barley, Turbinado, Carafa II, Caramel / Crystal 40L, Pale Chocolate, Lactose (Milk Sugar)) Hops: (Cluster)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-29 15:07 UTC