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PASTRY IMPERIAL STOUT

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 25.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

30 BLG
14.8% ABV
50.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 7 kg 52.8% 80 % 5
Grain Rye Malt 2 kg 15.1% 63 % 10
Grain Brown Malt (British Chocolate) 1 kg 7.5% 70 % 128
Grain Weyermann - Chocolate Rye 1 kg 7.5% 20 % 493
Grain Caraaroma 0.5 kg 3.8% 78 % 400
Grain Black Barley (Roast Barley) 0.3 kg 2.3% 55 % 985
Sugar Milk Sugar (Lactose) 0.75 kg 5.7% 76.1 % 0
Sugar Maple Syrup 0.3 kg 2.3% 65.2 % 69
Sugar Brown Sugar, Dark 0.4 kg 3% 100 % 99
Sum 13.25 kg

Hops

51 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Warrior 60 g 60 min 15.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 7 g ---

Extras

Type Name Amount Use for Time
Spice vanilla 5 g Secondary ---
Spice coconut shrims 1000 g Secondary ---
Spice cocoa beans 100 g Secondary ---

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