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Pastry Stout

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 21 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 24.4
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21.9 liter(s)
    Mash size
  • 30.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 70 min
78 C 1 min

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Fermentables

33.5 BLG
17.3% ABV
78.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 50% 81 % 4
Grain Cookies viking 1 kg 10% 79 % 45
Grain Weyermann Caramunich 3 0.75 kg 7.5% 76 % 150
Grain Weyermann - Chocolate Rye 0.5 kg 5% 20 % 650
Grain Special B Malt 0.5 kg 5% 65.2 % 315
Grain Fawcett - Chocolate 0.5 kg 5% 71 % 1150
Grain Fawcett - Pale Chocolate 0.5 kg 5% 71 % 600
Sugar Maltodekstryna 0.75 kg 7.5% 100 % 0
Sugar Milk Sugar (Lactose) 0.5 kg 5% 76.1 % 0
Sum 10 kg

Hops

44 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 46 g 70 min 12.9 %

Yeasts

Name Type Form Amount Laboratory
Danny's Favourite 1450 Ale Slant 300 ml White Labs

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