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Pastry Stout #1 5/1/2020

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 150 min
Batch Size: 112 gallons (ending kettle volume)
Pre Boil Size: 120 gallons
Pre Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 381 calories (Per 16oz)
Carbs: 41.4 g (Per 16oz)

Created: Wednesday April 29th 2020

Original Gravity:

1.113

Final Gravity:

1.032

ABV (standard):

10.7%

IBU (rager):

27.8

SRM (morey):

40.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
110 lb	Dry Malt Extract - Light110 lb Dry Malt Extract - Light	42	4	23.9%
110 lb	Crisp Malting - Finest Maris Otter110 lb Finest Maris Otter	38	3	23.9%
70 lb	United Kingdom - Golden Promise70 lb Golden Promise	37	3	15.2%
20 lb	Lactose (Milk Sugar)20 lb Lactose (Milk Sugar)	41	1	4.3%
16 lb	Crisp Malting - Pale Chocolate16 lb Pale Chocolate	32.7	220	3.5%
10 lb	Rice Hulls10 lb Rice Hulls	0	0	2.2%
8 lb	German - Carafa III8 lb Carafa III	32	535	1.7%
8 lb	American - Caramel / Crystal 120L8 lb Caramel / Crystal 120L	33	120	1.7%
8 lb	United Kingdom - Chocolate8 lb Chocolate	34	425	1.7%
8 lb	United Kingdom - Crystal 45L8 lb Crystal 45L	34	45	1.7%
4 lb	Belgian - Biscuit4 lb Biscuit	35	23	0.9%
4 lb	Canadian - Honey Malt4 lb Honey Malt	37	25	0.9%
84 lb	Oregon Fruit Boysenberry - Boysenberry84 lb Boysenberry	6	0	18.3%
460 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
13.50 oz	Magnum13.5 oz Magnum Hops		Pellet	11.2	First Wort	90 min	27.81	100%
13.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
13.50 oz	Magnum (Pellet) 13.49999996912 oz Magnum (Pellet) Hops		27.81	100%
13.50 oz / $ 0.00

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	3 Each	Cost:
Attenuation (custom):	77%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 3943 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
70 gal strike water at 173 F 30 g Epsom salt in mash 80 CaCl in mash 40 g baking soda in mash ~80 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator

Notes

temp via probe therm after mash in was 162F, but first wort out of re-circ was 154, perhaps average around 158? Maybe go lower temp next time. All water was put into mash prior to mash in and at 173F.

pH about 1/2 way through recirc was 5.1
pH of final runnings was

Add 1 tbsp fermcap and hops to boil kettle as lautering and bringing to boil
collected 112 gallons
gravity pre-boil and pre-lactose and extract was 1.060
Add lactose and malt extract after collecting full wort volume and taking gravity reading
added lactose and 55 lb light extract just before boil (kettle was very full)
added 2nd 55lb extract batch 75 min into boil

add 30 g cinnamon
add 18 g whirlfloc with 15 min left in boil
add 2 g zinc with 15 min left in boil
add wyeast nutrient
did 3 hour boil

1.105 (1.108) as measured by refract at 70F pre-pitch

02 for 10 min then again 12-18 hours later
3x 500 g S-04
ferment 62 F
ferment under pressure? - bunging/spunding valve
more to be added

gravity 8.2 brix on 05/19/2020

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-06-08 22:15 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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