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Pastry Stout

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bad Raccoon Brewing
Calories: 408 calories (Per 12oz)
Carbs: 43.3 g (Per 12oz)

Created: Monday July 6th 2020

Goose Island Bourbon County Stout (Maris Otter Base)

by AGbrewer

OG: 1.135 FG: 1.032 ABV: 13.5% IBU: 41

Original Gravity:

1.121

Final Gravity:

1.033

ABV (standard):

11.5%

IBU (tinseth):

39.5

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Crisp Malting - Finest Maris Otter7 lb Finest Maris Otter	36.8	2.4	31.7%
2 lb	Briess - White Wheat Malt2 lb White Wheat Malt	39.1	2.5	9%
2 lb	Gambrinus - Honey Malt2 lb Honey Malt	37	25	9%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	9%
2 lb	Simpsons - Chocolate Malt2 lb Chocolate Malt	31.7	444	9%
6.60 lb	Briess - LME Sparkling Amber Liquid6.6 lb LME Sparkling Amber Liquid - (late boil kettle addition)	35	10	29.9%
0.50 lb	Maltodextrin0.5 lb Maltodextrin - (late boil kettle addition)	39	0	2.3%
22.10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	30 min	39.51	50%
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Aroma	0 min		50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Magnum (Pellet)		39.51	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.75 gal			154 °F	154 °F	60 min
6.75 gal			148 °F	148 °F	60 min

Other Ingredients

Amount	Name	Type	Use
3 lb	Toasted Coconut	Flavor	Secondary
4 oz	Vanilla extract	Flavor	Secondary
2 lb	pecan	Flavor	Secondary

Yeast

Omega Yeast Labs - Bananza OYL-400

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 187 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3.6 oz Temp: 68 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
153	19	45	232	74	183
add 9 grams calcium chloride 5 grams epsom salt 8 grams chalk 3 gram salt 5 ml lactic acid
Mash Chemistry and Brewing Water Calculator

Notes

Last Updated and Sharing

288

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Brews

Public: Yup, Shared
Last Updated: 2025-07-11 18:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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