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Pastry Stout

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 102 gallons (fermentor volume)
Pre Boil Size: 107.94 gallons
Post Boil Size: 105 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 326 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)

Created: Monday November 25th 2024

Original Gravity:

1.098

Final Gravity:

1.022

ABV (standard):

10.1%

IBU (tinseth):

59.0

SRM (morey):

40.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
250 lb	Briess - Brewers Malt 2-Row250 lb Brewers Malt 2-Row	37	1.8	67.6%
20 lb	Flaked Oats20 lb Flaked Oats	33	2.2	5.4%
10 lb	Briess - Caramel Malt - 120L10 lb Caramel Malt - 120L	34.5	120	2.7%
10 lb	Briess - Caramel Malt - 60L10 lb Caramel Malt - 60L	35.4	60	2.7%
20 lb	Briess - Chocolate20 lb Chocolate	25	350	5.4%
10 lb	American - Roasted Barley10 lb Roasted Barley	33	300	2.7%
10 lb	Rice Hulls10 lb Rice Hulls	0	0	2.7%
10 lb	Lactose (Milk Sugar)10 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	2.7%
30 lb	US - Brewers Crystals30 lb Brewers Crystals - (late boil kettle addition)	44	2	8.1%
370 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 oz	Columbus16 oz Columbus Hops	Pellet	14.6	Boil	60 min	33.35	40%
16 oz	Columbus16 oz Columbus Hops	Pellet	14.6	Boil	30 min	25.63	40%
8 oz	Columbus8 oz Columbus Hops	Pellet	14.6	Boil at 212 °F	0 min		20%
40 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 oz	Columbus (Pellet)		58.98	100%
40 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
112.75 gal	Strike	164 °F	152 °F	60 min
42.1 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
25 g	Beta Glucanese	Other	Mash	1 hr.
20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
50 g	Chalk	Water Agt	Mash	1 hr.
20 g	Gypsum	Water Agt	Mash	1 hr.
12 ml	Lactic acid	Water Agt	Mash	1 hr.
10 g	Salt	Water Agt	Mash	1 hr.
10 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
20 g	Chalk	Water Agt	Sparge	1 hr.
15 g	Gypsum	Water Agt	Sparge	1 hr.
5 g	Salt	Water Agt	Sparge	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) 3153 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

2x recipe
Boil for 4-6 hrs non Barrel Aged
Boil for 8 hrs if Barrel Aged
Calculate how much dextrose to add after boil

Last Updated and Sharing

126

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Brews

Public: Yup, Shared
Last Updated: 2025-02-18 19:26 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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