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Pastry Stout

Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 45 gallons (fermentor volume)
Pre Boil Size: 53.19 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 365 calories (Per 12oz)
Carbs: 30.9 g (Per 12oz)

Created: Monday November 25th 2024

Original Gravity:

1.110

Final Gravity:

1.019

ABV (standard):

12.0%

IBU (tinseth):

71.5

SRM (morey):

45.5

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
130 lb	Briess - Brewers Malt 2-Row130 lb Brewers Malt 2-Row	37	1.8	72.6%
10 lb	Flaked Oats10 lb Flaked Oats	33	2.2	5.6%
5 lb	Briess - Caramel Malt - 120L5 lb Caramel Malt - 120L	34.5	120	2.8%
5 lb	Briess - Caramel Malt - 60L5 lb Caramel Malt - 60L	35.4	60	2.8%
8 lb	Briess - Chocolate8 lb Chocolate	25	350	4.5%
5 lb	American - Roasted Barley5 lb Roasted Barley	33	300	2.8%
5 lb	Rice Hulls5 lb Rice Hulls	0	0	2.8%
2 lb	American - Midnight Wheat Malt2 lb Midnight Wheat Malt	33	550	1.1%
9 lb	Corn Sugar - Dextrose9 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	5%
179 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
17 oz	Columbus17 oz Columbus Hops		Pellet	14.6	Boil	60 min	71.47	100%
17 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
17 oz	Columbus (Pellet)		71.47	100%
17 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
54.125 gal	Strike	164 °F	152 °F	60 min
19.71 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
4.50 oz	Chalk	Water Agt	Mash	1 hr.
0.60 oz	Gypsum	Water Agt	Mash	1 hr.
71.32 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

- Apex - Voss Kveik

Amount:	500 Grams	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1546 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

2x mash
2x hops
2x dextrose and maltodextrin
Boil for 8 hrs
Calculate how much dextrose to add after boil

Pre-boil gravity should be around 16.4 Brix. After 8 hour boil it should be around 22.8 Brix. Looking for 26 Brix for OG

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-12-21 02:44 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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