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Pastry American Imperial Stout

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 16.8 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 22.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20.7 liter(s)
    Mash size
  • 27.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 70 min
78 C 1 min

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Fermentables

24.4 BLG
11.3% ABV
49.8 SRM
Type Name Amount Yield EBC
Grain Simpsons pale ale 4 kg 58% 80 % 6
Grain Monachijski 1 kg 14.5% 80 % 16
Grain Caramel/Crystal Malt - 10L 0.3 kg 4.3% 75 % 20
Grain Oats, Malted 0.3 kg 4.3% 80 % 2
Grain Oats, Flaked 0.2 kg 2.9% 80 % 2
Grain Barley, Flaked 0.2 kg 2.9% 70 % 4
Grain Weyermann - Carafa II 0.2 kg 2.9% 70 % 837
Grain Black Barley (Roast Barley) 0.3 kg 4.3% 55 % 985
Grain Briess - Chocolate Malt 0.4 kg 5.8% 60 % 690
Sum 6.9 kg

Hops

75 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Apollo 30 g 60 min 17 %
Boil East Kent Goldings 40 g 60 min 5.1 %
Whirlpool Citra 60 g 0 min 12 %
Dry Hop Amarillo 60 g 25 day(s) 9.5 %
Dry Hop Nelson Sauvin 60 g 25 day(s) 11 %

Yeasts

Name Type Form Amount Laboratory
WLP04044 Ale Slant 400 ml 8000

Extras

Type Name Amount Use for Time
Other Laktoza 400 g Bottling ---

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