Imperial Pastry Stout - Beer Recipe - Brewer's Friend

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Imperial Pastry Stout

292 calories 29.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 36.6 liters
Post Boil Size: 31.6 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 292 calories (Per 330ml)
Carbs: 29.5 g (Per 330ml)
Created: Wednesday April 22nd 2020
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Christmas milk stout

by Willbreier

OG: 1.089 FG: 1.020 ABV: 9.0% IBU: 38

1.094
1.023
9.4%
45.5
50.0
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg New Zealand - Ale Malt6.5 kg Ale Malt 37.4 3.05 63.1%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.4%
0.50 kg Molasses0.5 kg Molasses - (late boil kettle addition) 36 80 4.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4.9%
0.50 kg Gladfield - Medium Crystal Malt0.5 kg Medium Crystal Malt 35.4 56.35 4.9%
0.45 kg Belgian Candi Sugar - Amber/Brown (60L)0.45 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 4.4%
0.30 kg German - Chocolate Wheat0.3 kg Chocolate Wheat 31 413 2.9%
0.30 kg Gladfield - Light Chocolate Malt0.3 kg Light Chocolate Malt 32.7 456.85 2.9%
0.20 kg German - CaraMunich I0.2 kg CaraMunich I 34 39 1.9%
0.20 kg Gladfield - Chocolate Rye Malt0.2 kg Chocolate Rye Malt 32.7 406.09 1.9%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 4.9%
0.10 kg American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt) 33 1.8 1%
10.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Challenger (8.5 AA)25 g Challenger (8.5 AA) Hops Pellet 8.5 Boil 60 min 21.91 35.2%
16 g Magnum (15 AA)16 g Magnum (15 AA) Hops Pellet 10.5 Boil 60 min 17.32 22.5%
30 g Fuggles (4.5 AA)30 g Fuggles (4.5 AA) Hops Pellet 4.5 Boil 15 min 6.28 42.3%
71 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 494 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 69.4 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.48 L Strike 74 °C 67 °C 60 min
11.77 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 25.5
Mash volume with grains 31.5
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 11.8 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 36.6
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22 L) 31.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31.6 L) 22
Total: 46.6  
Equipment Profile Used: System Default
 
Notes

Added c 10min boil

  • 100g cacao powder

    Added in secondary:
  • 70 g toasted cacao nibs
  • 2 x vanilla beans
  • vanilla extract
  • 250 mL peat-smoked bourbon
  • Tennessee bourbon oak chips
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  • Last Updated: 2020-05-10 00:21 UTC