Imperial Pastry Stout Base - Beer Recipe - Brewer's Friend

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Imperial Pastry Stout Base

384 calories 43.3 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Imperial Stout
Boil Time: 80 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 384 calories (Per 330ml)
Carbs: 43.3 g (Per 330ml)
Created: Tuesday December 29th 2020
1.122
1.037
11.2%
46.6
40.0
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Liquid Malt Extract - Extra Light10 kg Liquid Malt Extract - Extra Light 37 2.5 78.1%
1,000 g Flaked Oats1000 g Flaked Oats 33 2.2 7.8%
600 g Crisp Malting - Pale Chocolate600 g Pale Chocolate 32.7 220 4.7%
600 g Crisp Malting - Chocolate Malt600 g Chocolate Malt 32.66 450 4.7%
300 g Belgian - Special B300 g Special B 34 115 2.3%
300 g Crisp Malting - Brown Malt300 g Brown Malt 32.7 65 2.3%
12,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g magnum70 g magnum Hops Pellet 11 Boil 45 min 31.26 70%
30 g Magnum30 g Magnum Hops Pellet 15 Boil 30 min 15.29 30%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (anhydrous) Water Agt Mash --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
20 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 1068 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Stavanger, Rogaland, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
179.9 1 4 287.1 2 63.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L 67 °C 68 °C --
Quick Water Requirements
Water Liters
Water added to kettle 26.8
Mash volume with grains 28.6
Grain absorption losses (steep / mash) -2.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 6.9
Pre boil volume (equipment estimates 38.1 L) 30
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 21.9 L) 30
Estimated amount in fermentor 30
Total: 26.8  
Equipment Profile Used: System Default
"Imperial Pastry Stout Base" Imperial Stout beer recipe by Carthy Craft. Partial Mash, ABV 11.15%, IBU 46.55, SRM 40, Fermentables: (Liquid Malt Extract - Extra Light, Flaked Oats, Pale Chocolate, Chocolate Malt, Special B, Brown Malt) Hops: (magnum, Magnum) Other: (Calcium Chloride (anhydrous))
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  • Last Updated: 2021-02-28 17:32 UTC