Pastry Boi - Beer Recipe - Brewer's Friend

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Pastry Boi

442 calories 45.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 240 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 442 calories (Per 12oz)
Carbs: 45.5 g (Per 12oz)
Created: Monday April 15th 2019
1.131
1.034
12.7%
86.2
40.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 63.8%
3.50 lb American - Munich - Light 10L3.5 lb Munich - Light 10L 33 10 20.3%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 4.3%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.3%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.3%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 2.9%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 72.63 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 8.37 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Whirlpool 0 min 5.19 25%
2 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Boston
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 5.26 g | 21.1 qt) 1.94 7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.33 g | 37.3 qt) 6 24  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3.27 13.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 3.25 13  
Total: 8.41 33.6
Equipment Profile Used: System Default
"Pastry Boi" Imperial Stout beer recipe by Brewer #63145. All Grain, ABV 12.68%, IBU 86.19, SRM 40, Fermentables: (Pale 2-Row, Munich - Light 10L, Caramel / Crystal 60L, Chocolate, Roasted Barley, Black Malt) Hops: (Magnum, Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2019-04-19 21:49 UTC