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HOPs Pastry Stout

Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.74 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Keith Wedinger
Hop Utilization: 97%
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Saturday January 30th 2021

Kelp Stout

by KUBrew

OG: 1.066 FG: 1.016 ABV: 6.6% IBU: 37

Ale-Obscura

by Texas Ale Works

OG: 1.054 FG: 1.013 ABV: 5.5% IBU: 47

Original Gravity:

1.057

Final Gravity:

1.012

ABV (standard):

6.0%

IBU (tinseth):

44.2

SRM (morey):

31.3

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Rahr - Pale Ale9 lb Pale Ale	36.34	3.5	69.2%
8 oz	Weyermann - Carafa Special Type II8 oz Carafa Special Type II	29.9	425	3.8%
8 oz	Briess - Caramel Malt - 20L8 oz Caramel Malt - 20L	35	20	3.8%
8 oz	Briess - Caramel Malt - 60L8 oz Caramel Malt - 60L	35.4	60	3.8%
8 oz	Briess - Chocolate8 oz Chocolate	25	350	3.8%
2 lb	Rahr Barke Vienna Malt - Vienna2 lb Vienna	30	3.2	15.4%
208 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	BSG - Magnum1 oz Magnum Hops		Pellet	12.8	Boil	60 min	44.19	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	BSG - Magnum (Pellet)		44.19	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.42 gal	Mash	Infusion	168 °F	155 °F	60 min
	Mash out	Infusion	155 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
1.40 g	Epsom Salt	Water Agt	Mash	0 min.
1.50 g	Gypsum	Water Agt	Mash	0 min.
1 lb	Milk Sugar (Lactose)	Flavor	Boil	1 hr.
1 each	Whirlfloc	Fining	Boil	15 min.
4 oz	CACAO NIBS	Flavor	Secondary	0 min.
15 g	Vanilla Powder	Flavor	Bottling	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5 oz Temp: 68 °F CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
62	15	27	74	66	65
Mash Chemistry and Brewing Water Calculator

Notes

While the beer is fermenting, add the cacao nibs to a sealable container. Add enough vodka (not included) to cover the cacao nibs and seal tightly. During Secondary fermentation (after primary fermentation), add the cacao nib and vodka mixture directly into the new beer.

If you will use the Vanilla powder in your recipe, add at packaging.

If you ARE SPARGING, prepare sparge water in your hot liquor tank at a rate of 2 quarts per pound of grain in the recipe, and perform a fly sparge until you have gathered your pre-boil volume (6-7 gallons) in your boil kettle. The sparge should take about an hour for optimal extraction efficiency.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-01-30 16:32 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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HOPs Pastry Stout

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