Pastry Stout - Beer Recipe - Brewer's Friend

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Pastry Stout

387 calories 52.3 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.29 gallons
Post Boil Size: 5.79 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 95% (brew house)
Calories: 387 calories (Per 12oz)
Carbs: 52.3 g (Per 12oz)
Created: Saturday January 26th 2019
1.113
1.046
8.8%
36.3
40.0
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row - Toasted13 lb Pale 2-Row - Toasted 0.00 / lb
0.00
33 30 66.7%
1 lb Briess - Special Roast1 lb Special Roast 0.00 / lb
0.00
33 40 5.1%
1.50 lb American - Chocolate1.5 lb Chocolate 0.00 / lb
0.00
29 350 7.7%
0.50 lb Riverbend Malt - Melanoidin Malt0.5 lb Melanoidin Malt 0.00 / lb
0.00
35 23.82 2.6%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 0.00 / lb
0.00
33 120 5.1%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) 0.00 / lb
0.00
41 1 7.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-2401 lb Belgian Candi Syrup - D-240 0.00 / lb
0.00
32 240 5.1%
19.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops 0.00 / oz
0.00
Pellet 15 Boil 60 min 36.25 100%
1 oz / 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
0.00 / each
0.00
Attenuation (custom):
62%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Asheville, NC City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 4 14 14 0 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 151 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 160 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.31 21.3  
Mash volume with grains 6.67 26.7  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.89 g | 15.6 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.21 0.8  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.29 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.79 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.79 g | 23.2 qt) 5.5 22  
Total: 9.46 37.8
Equipment Profile Used: System Default
 
Notes

1 tsp Gypsum @ mash
1 tsp CaCO3 @ mash
1 tsp Gypsum @ boil

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  • Last Updated: 2022-08-26 23:33 UTC