Pastry Breakfast Stout - Beer Recipe - Brewer's Friend

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Pastry Breakfast Stout

301 calories 29.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Aleks
Calories: 301 calories (Per 330ml)
Carbs: 29.9 g (Per 330ml)
Created: Friday June 14th 2019
1.097
1.023
9.7%
65.9
39.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg American - Pale 2-Row2.25 kg Pale 2-Row 37 1.8 41.7%
1.25 kg New Zealand - Munich Malt1.25 kg Munich Malt 36.8 7.87 23.1%
0.20 kg German - Smoked Malt0.2 kg Smoked Malt 37 3 3.7%
0.10 kg German - Carafa II0.1 kg Carafa II 32 425 1.9%
0.20 kg Belgian - Chocolate0.2 kg Chocolate 30 340 3.7%
0.15 kg Belgian - Biscuit0.15 kg Biscuit 35 23 2.8%
0.15 kg United Kingdom - Coffee Malt0.15 kg Coffee Malt 36 150 2.8%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 2.8%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 13%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) 41 1 4.6%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 50 min 23.53 30%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 35 min 27.34 40%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 20 min 14.99 30%
100 g / $ 0.00
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.5
Mash volume with grains 18.8
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 8.6 L) 5.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 18.2 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 12
Going into fermentor 12
Total: 20.9  
Equipment Profile Used: System Default
"Pastry Breakfast Stout" Imperial Stout beer recipe by Aleks. All Grain, ABV 9.73%, IBU 65.85, SRM 39.4, Fermentables: (Pale 2-Row, Munich Malt, Smoked Malt, Carafa II, Chocolate, Biscuit, Coffee Malt, Special B, Flaked Oats, Lactose (Milk Sugar)) Hops: (East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2019-06-14 17:37 UTC