Tarte Tatin Pastry stout - Beer Recipe - Brewer's Friend

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Tarte Tatin Pastry stout

227 calories 30 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Friday February 12th 2021
1.067
1.026
5.3%
20.7
40.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 41.8%
2 kg US - Pale 2-Row2 kg Pale 2-Row 37 1.8 27.9%
570 g Belgian - Chocolate570 g Chocolate 30 340 7.9%
500 g Flaked Wheat500 g Flaked Wheat 34 2 7%
200 g United Kingdom - Brown200 g Brown 32 65 2.8%
300 g German - Carafa II300 g Carafa II 32 425 4.2%
600 g Lactose (Milk Sugar)600 g Lactose (Milk Sugar) 41 1 8.4%
7,170 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 4.6 Boil 60 min 15.34 63.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.6 Boil 20 min 5.31 36.4%
55 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Protafloc Fining Boil 10 min.
115 ml Tarte Tatin Flavor - saveur du chef Flavor Primary --
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 132.9 g       Temp: 18 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.9
Mash volume with grains 14.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 27.2 L) 24.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 30 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 24 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 24
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

60 min at 67 celsius / 10 min at 78 celsius.
Lactose was added 10 min to the end of the boil at the same time as protafloc tablet

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  • Last Updated: 2021-03-18 15:01 UTC