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Pâtisserie D'or

Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 55% (brew house)
Source: West Jersey Brew Co
Calories: 321 calories (Per 12oz)
Carbs: 38 g (Per 12oz)

Created: Saturday November 10th 2018

Original Gravity:

1.095

Final Gravity:

1.031

ABV (standard):

8.4%

IBU (tinseth):

37.4

SRM (morey):

12.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14.50 lb	United Kingdom - Maris Otter Pale14.5 lb Maris Otter Pale	38	3.75	63%
1.50 lb	Flaked Barley1.5 lb Flaked Barley	32	2.2	6.5%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	8.7%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	4.3%
1.50 lb	Finland - Cookie Malt1.5 lb Cookie Malt	37	19	6.5%
1 lb	United Kingdom - Golden Naked Oats1 lb Golden Naked Oats	33	10	4.3%
1 lb	American - Vienna1 lb Vienna	35	4	4.3%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar)	41	1	2.2%
23 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Magnum0.75 oz Magnum Hops	Pellet	13.2	Boil	60 min	30.53	42.9%
1 oz	Kent Goldings1 oz Kent Goldings Hops	Pellet	6.1	Boil	10 min	6.82	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Magnum (Pellet)	30.53	42.9%
1 oz	Kent Goldings (Pellet)	6.82	57.1%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28.125 qt	22.5*1.25	Temperature	--	155 °F	60 min
10.125 qt	(6.5-(22.51.25/4-22.5.125-.25))*4	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Vanilla Beans	Flavor	Secondary	7 days
5.50 g	Calcium Chloride	Water Agt	Mash	1 hr.
2.20 g	Gypsum	Water Agt	Mash	1 hr.
5 ml	Lactic acid	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
3 g	Yeast Nutrient	Other	Boil	10 min.
16 oz	Coconut Flakes	Flavor	Secondary	7 days
0.25 tsp	Almond Extract	Flavor	Kegging	0 min.

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	2 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 322 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Bru'n - Amber Full

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	15	100	50	0
Mash Chemistry and Brewing Water Calculator

Notes

REFERENCE:
White Stout Recipes:
https://www.brewersfriend.com/homebrew/recipe/view/479759/white-golden-stout
https://www.love2brew.com/Paradox-Golden-Stout-All-Grain-Kit-p/sbk059c.htm

Barebottle Pastry Stout Recipe (Cookie Malt): https://www.instagram.com/p/BqMA40nABD6/

Last Updated and Sharing

1,096

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Brews

Public: Yup, Shared
Last Updated: 2018-11-29 17:32 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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