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Pastry Stout #1 #Chelsea Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.299 (recipe based estimate)
Efficiency: 40% (brew house)
Source: AaA Brewer's №：22S330101
Calories: 351 calories (Per 330ml)
Carbs: 39.1 g (Per 330ml)

Created: Monday May 20th 2019

Original Gravity:

1.112

Final Gravity:

1.033

ABV (standard):

10.5%

IBU (tinseth):

23.8

SRM (morey):

44.6

Mash pH

5.1

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.20 kg	German - Pilsner2.2 kg Pilsner	38	1.6	34.6%
1 kg	United Kingdom - Maris Otter Pale1 kg Maris Otter Pale	38	3.75	15.7%
1 kg	German - Carapils1 kg Carapils	35	1.3	15.7%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	7.9%
0.30 kg	Flaked Barley0.3 kg Flaked Barley	32	2.2	4.7%
0.25 kg	Crisp Malting - Amber0.25 kg Amber	33.1	27.5	3.9%
0.25 kg	German - Melanoidin0.25 kg Melanoidin	37	25	3.9%
0.75 kg	Ireks - AROMA MALT0.75 kg AROMA MALT	35	110	11.8%
0.10 kg	Briess - Roasted Barley0.1 kg Roasted Barley	33.1	300	1.6%
6.35 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Nugget7 g Nugget Hops	Pellet	14	Boil	30 min	19.1	41.2%
10 g	Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	4.72	58.8%
17 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
7 g	Nugget (Pellet) 7 g Nugget (Pellet) Hops	19.1	41.2%
10 g	Hallertau Mittelfruh (Pellet)	4.72	58.8%
17 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Temperature	--	67 °C	90 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
454 g	Butterscotch Syrup	Flavor	Kegging	0 min.
1 each	Vanilla Beans	Spice	Secondary	10 days
4 g	Chalk	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
80 g	Lactose	Fining	Kegging	0 min.

Yeast

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 74 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

初期発酵終了は1.033
その後に添加した乳糖とバタースコッチシロップで3日間5℃にしたのちにケグ詰め。
ケグ詰め時の比重は1.050
激アマだが、悪くない
ボディ良し、モルト感あり、雰囲気はポーターのような丸みの在るロースト感。ペルジャンで醸すと丸いロースト感。試験バッチでロンドンエール酵母で同じ分量で行った結果、ローストのエグミが増していたが、やなほどではないので、ロースト比率は問題なし、ロンドンエール使用時にデコクション方法を見直したほうが良い。レイトアディションするなど。バタースコッチは後付けがやはりいいと思う。次回は、添加後の比重をコントロールできるようにやるべし。

Last Updated and Sharing

399

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Brews

Public: Yup, Shared
Last Updated: 2019-11-19 09:16 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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