Pâtisserie D'or - Beer Recipe - Brewer's Friend

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Pâtisserie D'or

321 calories 38 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 55% (brew house)
Source: West Jersey Brew Co
Calories: 321 calories (Per 12oz)
Carbs: 38 g (Per 12oz)
Created: Saturday November 10th 2018
1.095
1.031
8.4%
37.4
12.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb United Kingdom - Maris Otter Pale14.5 lb Maris Otter Pale 38 3.75 63%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 6.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.7%
1 lb American - White Wheat1 lb White Wheat 40 2.8 4.3%
1.50 lb Finland - Cookie Malt1.5 lb Cookie Malt 37 19 6.5%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 4.3%
1 lb American - Vienna1 lb Vienna 35 4 4.3%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 2.2%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 13.2 Boil 60 min 30.53 42.9%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 6.1 Boil 10 min 6.82 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla Beans Flavor Secondary 7 days
5.50 g Calcium Chloride Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
3 g Yeast Nutrient Other Boil 10 min.
16 oz Coconut Flakes Flavor Secondary 7 days
0.25 tsp Almond Extract Flavor Kegging 0 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
2 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 322 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n - Amber Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 100 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.125 qt 22.5*1.25 Temperature -- 155 °F 60 min
10.125 qt (6.5-(22.5*1.25/4-22.5*.125-.25))*4 Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.03 28.1  
Mash volume with grains 8.83 35.3  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 3.31 g | 13.2 qt) 2.49 10  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.52 38.1
Equipment Profile Used: System Default
 
Notes

REFERENCE:
White Stout Recipes:
https://www.brewersfriend.com/homebrew/recipe/view/479759/white-golden-stout
https://www.love2brew.com/Paradox-Golden-Stout-All-Grain-Kit-p/sbk059c.htm

Barebottle Pastry Stout Recipe (Cookie Malt): https://www.instagram.com/p/BqMA40nABD6/

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  • Last Updated: 2018-11-29 17:32 UTC