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Session Pastry Stout

192 calories
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Aleksander
Calories: 192 calories (Per 355mL)
Share: <EMBED>
1.057
1.022
4.7%
26.81
32.46
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.85 kg Belgian - Pale Ale1.85 kg Pale Ale 38 3.4 48.1%
0.4 kg Belgian - Munich0.4 kg Munich 38 6 10.4%
0.25 kg American - Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L 34 60 6.5%
0.2 kg German - Carafa II0.2 kg Carafa II 32 425 5.2%
0.1 kg Belgian - Chocolate0.1 kg Chocolate 30 340 2.6%
0.1 kg Belgian - Biscuit0.1 kg Biscuit 35 23 2.6%
0.1 kg German - Melanoidin0.1 kg Melanoidin 37 25 2.6%
0.1 kg Belgian - Special B0.1 kg Special B 34 115 2.6%
0.35 kg Lactose (Milk Sugar)0.35 kg Lactose (Milk Sugar) 41 1 9.1%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 6.5%
0.15 kg Flaked Barley0.15 kg Flaked Barley 32 2.2 3.9%
3.85 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 50 min 8.2
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 35 min 7.14
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 20 min 5.22
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 10 min 6.25
 
Mash Guidelines
Amount Description Type Temp Time
--Temperature69 °C60 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
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
 
Notes
After 5 days of fermenting:

- 1 Toffee Extract
- 1 Chocolate Extract
- 1 Maple Syrup Extract
- 1 Vanilla Pod
This recipe is shared.
Recipe QR Code
View Count: 57
Brew Count: 0
Last Updated: 2019-05-18 09:05 UTC
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