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Pastry stout

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Scotia
Calories: 249 calories (Per 330ml)
Carbs: 36.6 g (Per 330ml)

Created: Saturday September 25th 2021

Original Gravity:

1.078

Final Gravity:

1.036

ABV (standard):

5.5%

IBU (tinseth):

39.9

SRM (morey):

50.0

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 kg	Patagonia - Patagonia Pale ale9 kg Patagonia Pale ale	36.8	2.9	50.1%
500 g	Belgian - Special B500 g Special B	34	115	2.8%
500 g	United Kingdom - Extra Dark Crystal 160L500 g Extra Dark Crystal 160L	33	160	2.8%
1 kg	Dingemans - Wheat Malt1 kg Wheat Malt	38.1	1.8	5.6%
960 g	Flaked Oats960 g Flaked Oats	33	2.2	5.3%
3 kg	BSG - Perla Negra3 kg Perla Negra - (late boil kettle addition)	32	340	16.7%
2 kg	Lactose (Milk Sugar)2 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	11.1%
1 kg	Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	5.6%
17.96 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Apollo30 g Apollo Hops	Pellet	17	Boil	90 min	30.21	75%
10 g	Charles Faram - Apollo10 g Apollo Hops	Pellet	17.5	Boil	60 min	9.69	25%
40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Apollo (Pellet) 30 g Apollo (Pellet) Hops	30.21	75%
10 g	Charles Faram - Apollo (Pellet) 10 g Apollo (Pellet) Hops	9.69	25%
40 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Chalk	Water Agt	Mash	1 hr.
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
14 g	Citric acid	Water Agt	Mash	1 hr.
3 g	Citric acid	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	23 Grams	Cost:
Attenuation (custom):	62%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 850 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

1 kilo cascarilla de cacao en macerado.
nueces pecan. coco tostado. en dryhop

A 6 litros de mosto de cold brew de perla negra que dio un ph de 4.8, se le agregó 3 gramos de bicarbonato de sodio y subió a 5.3

Ph después de hervor 5.3.

Temperatura de macerado vario mucho por problemas de recirculado. Se desarmo 2 veces el macerado.

Last Updated and Sharing

678

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Brews

Public: Yup, Shared
Last Updated: 2021-10-21 22:17 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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