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Pastry Stout

Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 432 calories (Per 12oz)
Carbs: 50.3 g (Per 12oz)

Created: Tuesday February 21st 2023

Original Gravity:

1.127

Final Gravity:

1.041

ABV (standard):

11.3%

IBU (tinseth):

52.0

SRM (morey):

45.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Malteurop - 2 Row8 lb 2 Row	34.3	2.15	38.4%
2 lb	Munich Dark 20L2 lb Munich Dark 20L	34	20	9.6%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	9.6%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	4.8%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	33	120	4.8%
8 oz	American - Chocolate8 oz Chocolate	29	350	2.4%
5 oz	American - Black Malt5 oz Black Malt	28	500	1.5%
3 lb	Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich	35	8	14.4%
3 lb	Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light	35	4	14.4%
20.81 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops		Pellet	15	Boil	90 min	52	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Magnum (Pellet)		52	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal		Infusion	156 °F	156 °F	50 min

Other Ingredients

Amount	Name	Type	Use
0.50 each	Campden Tablets	Water Agt	Mash
4 oz	maple extraxt	Flavor	Secondary
3 oz	coffee (cold brew) beans	Flavor	Bottling

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	3 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	69 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 157 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3.6 oz Temp: 68 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
use a 1/2 campden tablet, then add 2tsp of calcium chloride.
Mash Chemistry and Brewing Water Calculator

Notes

after primary ferm, we will add or cold brew, and or extract. Using extract over anything else because we really wont need the sweetness of actual syrup, and dont want to have to worry about refermentation, as we are bottle conditioning.

Thinking I will let a secondary ferm happen after adding extract and coffee, and taste to make sure its all good.

For priming I will add normal sugar and about 1/2 packet of dry yeast.

Last Updated and Sharing

594

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Brews

Public: Yup, Shared
Last Updated: 2023-02-21 19:51 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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