Pastry Stout #1 5/1/2020 - Beer Recipe - Brewer's Friend

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Pastry Stout #1 5/1/2020

381 calories 41.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 150 min
Batch Size: 112 gallons (ending kettle volume)
Pre Boil Size: 120 gallons
Pre Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 381 calories (Per 16oz)
Carbs: 41.4 g (Per 16oz)
Created: Wednesday April 29th 2020
1.113
1.032
10.7%
27.8
40.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Dry Malt Extract - Light110 lb Dry Malt Extract - Light 42 4 23.9%
110 lb Crisp Malting - Finest Maris Otter110 lb Finest Maris Otter 38 3 23.9%
70 lb United Kingdom - Golden Promise70 lb Golden Promise 37 3 15.2%
20 lb Lactose (Milk Sugar)20 lb Lactose (Milk Sugar) 41 1 4.3%
16 lb Crisp Malting - Pale Chocolate16 lb Pale Chocolate 32.7 220 3.5%
10 lb Rice Hulls10 lb Rice Hulls 0 0 2.2%
8 lb German - Carafa III8 lb Carafa III 32 535 1.7%
8 lb American - Caramel / Crystal 120L8 lb Caramel / Crystal 120L 33 120 1.7%
8 lb United Kingdom - Chocolate8 lb Chocolate 34 425 1.7%
8 lb United Kingdom - Crystal 45L8 lb Crystal 45L 34 45 1.7%
4 lb Belgian - Biscuit4 lb Biscuit 35 23 0.9%
4 lb Canadian - Honey Malt4 lb Honey Malt 37 25 0.9%
84 lb Oregon Fruit Boysenberry - Boysenberry84 lb Boysenberry 6 0 18.3%
460 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.50 oz Magnum13.5 oz Magnum Hops Pellet 11.2 First Wort 90 min 27.81 100%
13.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3943 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
70 gal strike water at 173 F
30 g Epsom salt in mash
80 CaCl in mash
40 g baking soda in mash
~80 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 116.26 gal (465.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 104.26 gal (417.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 127.31 gal (509.22 qt) 107.63 430.5  
Strike water volume at mash thickness of 1.75 qt/lb 107.63 430.5  
Mash volume with grains 127.31 509.2  
Grain absorption losses -30.75 -123  
Remaining sparge water volume 23.68 94.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 19.7 78.8  
Pre boil volume (equipment estimates 116.26 g | 465 qt) 120 480  
Boil off losses -3.75 -15  
Hops absorption losses (first wort, boil, aroma) -0.51 -2  
Post boil volume (equipment estimates 115.74 g | 463 qt) 112 448  
Estimated amount in fermentor 112 448  
Total: 131.3 525.2
Equipment Profile Used: System Default
 
Notes

temp via probe therm after mash in was 162F, but first wort out of re-circ was 154, perhaps average around 158? Maybe go lower temp next time. All water was put into mash prior to mash in and at 173F.

pH about 1/2 way through recirc was 5.1
pH of final runnings was

Add 1 tbsp fermcap and hops to boil kettle as lautering and bringing to boil
collected 112 gallons
gravity pre-boil and pre-lactose and extract was 1.060
Add lactose and malt extract after collecting full wort volume and taking gravity reading
added lactose and 55 lb light extract just before boil (kettle was very full)
added 2nd 55lb extract batch 75 min into boil

add 30 g cinnamon
add 18 g whirlfloc with 15 min left in boil
add 2 g zinc with 15 min left in boil
add wyeast nutrient
did 3 hour boil

1.105 (1.108) as measured by refract at 70F pre-pitch

02 for 10 min then again 12-18 hours later
3x 500 g S-04
ferment 62 F
ferment under pressure? - bunging/spunding valve
more to be added

gravity 8.2 brix on 05/19/2020

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  • Last Updated: 2020-06-08 22:15 UTC