Pastry Stout #1 #Chelsea Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Pastry Stout #1 #Chelsea Stout

351 calories 39.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.299 (recipe based estimate)
Efficiency: 40% (brew house)
Source: AaA Brewer's №：22S330101
Calories: 351 calories (Per 330ml)
Carbs: 39.1 g (Per 330ml)
Created: Monday May 20th 2019
1.112
1.033
10.5%
23.8
44.6
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg German - Pilsner2.2 kg Pilsner 38 1.6 34.6%
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 15.7%
1 kg German - Carapils1 kg Carapils 35 1.3 15.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.9%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 4.7%
0.25 kg Crisp Malting - Amber0.25 kg Amber 33.1 27.5 3.9%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 3.9%
0.75 kg Ireks - AROMA MALT0.75 kg AROMA MALT 35 110 11.8%
0.10 kg Briess - Roasted Barley0.1 kg Roasted Barley 33.1 300 1.6%
6.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Nugget7 g Nugget Hops Pellet 14 Boil 30 min 19.1 41.2%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.72 58.8%
17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
454 g Butterscotch Syrup Flavor Kegging 0 min.
1 each Vanilla Beans Spice Secondary 10 days
4 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
80 g Lactose Fining Kegging 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.8
Mash volume with grains (equipment estimates 15.5 L) 20.5
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 3.7 L) 1.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 14.5 L) 12
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 3
Top off amount 5
Going into fermentor 8
Total: 18  
Equipment Profile Used: System Default
 
Notes

初期発酵終了は1.033
その後に添加した乳糖とバタースコッチシロップで3日間5℃にしたのちにケグ詰め。
ケグ詰め時の比重は1.050
激アマだが、悪くない
ボディ良し、モルト感あり、雰囲気はポーターのような丸みの在るロースト感。ペルジャンで醸すと丸いロースト感。試験バッチでロンドンエール酵母で同じ分量で行った結果、ローストのエグミが増していたが、やなほどではないので、ロースト比率は問題なし、ロンドンエール使用時にデコクション方法を見直したほうが良い。レイトアディションするなど。バタースコッチは後付けがやはりいいと思う。次回は、添加後の比重をコントロールできるようにやるべし。

Last Updated and Sharing
 
399
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-19 09:16 UTC