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Pistachio Cake Stout

343 calories 38.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.92 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 343 calories (Per 12oz)
Carbs: 38.3 g (Per 12oz)
Created: Tuesday June 17th 2025
1.102
1.030
9.4%
68.2
33.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.25 lb Great Western - Premium 2-Row15.25 lb Premium 2-Row 37 2 73.5%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 7.2%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.8%
1 lb Weyermann - Chocolate Wheat1 lb Chocolate Wheat 34.8 415 4.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.8%
1 lb Turbinado1 lb Turbinado - (late boil kettle addition) 44 10 4.8%
20.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 13.4 Boil 60 min 39.07 50%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 30 min 29.13 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Vanilla Bean Spice Primary 0 min.
1 lb pistachio nuts (Toasted & Frozen) Water Agt Secondary 0 min.
0.50 qt Bourbon Water Agt Secondary 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Southern Tier Creme Brulee Clone recipe (wdyszkie) with pistachio and bourbon. Toast the pistachio, then grind it finely and add into bourbon, let sit for ~2 weeks (freeze to scrape oils as desired). Add to secondary.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Batch Sparge 167 °F 155 °F 60 min
4.25 gal Batch Sparge 178 °F 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 6.23 24.9  
Mash volume with grains 7.73 30.9  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.92 27.7  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.51 38.1
Equipment Profile Used: System Default
"Pistachio Cake Stout" Sweet Stout beer recipe by Brewer #439948. All Grain, ABV 9.44%, IBU 68.2, SRM 33.79, Fermentables: (Premium 2-Row, Flaked Barley, Caramel / Crystal 60L, Chocolate Wheat, Lactose (Milk Sugar), Turbinado) Hops: (Columbus, Chinook) Other: (Vanilla Bean, pistachio nuts (Toasted & Frozen), Bourbon)
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  • Last Updated: 2025-06-18 19:30 UTC