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Pastry Stout

355 calories
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Boil Size: 26 liters
Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 65% (ending kettle)
Share: <EMBED>
1.105
1.032
10.8%
56.1
50
n/a
Fermentables
Amount Fermentable PPG °L Bill %
5500 gUnited Kingdom - Maris Otter Pale5500 g Maris Otter Pale383.7553.4%
1000 gBelgian - Biscuit1000 g Biscuit35239.7%
1000 gUnited Kingdom - Munich1000 g Munich3769.7%
500 gAmerican - Chocolate500 g Chocolate293504.9%
500 gLactose (Milk Sugar)500 g Lactose (Milk Sugar) - (late addition)4114.9%
400 gAmerican - Caramel / Crystal 120L400 g Caramel / Crystal 120L331203.9%
400 gAmerican - Caramel / Crystal 60L400 g Caramel / Crystal 60L34603.9%
400 gFinland - Melanoid Malt400 g Melanoid Malt35273.9%
300 gGerman - Chocolate Wheat300 g Chocolate Wheat314132.9%
100 gGerman - Carafa II100 g Carafa II324251%
200 gAmerican - Roasted Barley200 g Roasted Barley333001.9%
10.3 kg Total      
Hops
Amount Variety Type AA Use Time IBU
30 gMagnum30 g Magnum HopsPellet13.6Boil60 min56.1
Mash Guidelines
Amount Description Type Temp Time
0 L--67 C60 min
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18.3 - 21.1 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
373 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile:
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 tsp CaCO3
Mash Chemistry and Brewing Water Calculator
Notes
Half #1 (KBS):
- Oak Cubes 1oz ~1 month
- Coffee 100g ~2 days
- Cocoa Beans 100g ~2 days
- Whiskey shot

Half #2 (German Cupkake):
- Cocoa Beans 100g ~3 days
- Coconut 80g ~5 days
- Vanilla 1 bean ~1 week
This recipe is shared.
Recipe QR Code
View Count: 2045
Brew Count: 0
Last Updated: 2018-06-29 08:58 UTC
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