Pastry Stout - Beer Recipe - Brewer's Friend

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Pastry Stout

250 calories 27.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 0.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.298 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Thursday January 30th 2020
1.075
1.021
7.1%
49.2
31.1
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 73.3%
0.40 lb Lactose (Milk Sugar)0.4 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.9%
0.20 lb American - Caramel / Crystal 20L0.2 lb Caramel / Crystal 20L 35 20 4.4%
0.20 lb American - Caramel / Crystal 60L0.2 lb Caramel / Crystal 60L 34 60 4.4%
0.20 lb Weyermann - Carafa Special Type 1 0.2 lb Carafa Special Type 1 29.9 340 4.4%
0.20 lb Briess - Chocolate0.2 lb Chocolate 25 350 4.4%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Cascade LupuLN2 (Cryo)0.5 oz Cascade LupuLN2 (Cryo) Hops Lupulin Pellet 12 Boil 60 min 49.19 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Nibs Flavor Secondary 0 min.
0.50 oz Vanilla Bean Flavor Secondary 0 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.2 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Ice River Springs Water Co.- Morganton, NC, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 1.81 g | 7.2 qt) 1.82 7.3  
Mash volume with grains (equipment estimates 1.81 g | 7.2 qt) 1.88 7.5  
Grain absorption losses (steeping) -0.1 -0.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 1.99 g | 7.9 qt) 2 8  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 0.5 2  
Top off amount 1.5 6  
Going into fermentor 2 8  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.32 13.3
Equipment Profile Used: System Default
 
Notes

Late Addition Lactose should be added with 15 minutes left in the boil.

On the same day as brewing day, make a tincture with the cacao nibs (4oz) and vanilla beans (.5oz) soaked in enough vodka to cover the ingredients (~4-6oz).

Drain the tincture and transfer the liquid a bit at a time to the secondary until it reaches the taste you are looking for.

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  • Last Updated: 2020-01-30 16:34 UTC