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Pastry Stout

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 20.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

26.2 BLG
12.3% ABV
57.3 SRM
Type Name Amount Yield EBC
Grain Castle Pale Ale 3 kg 38.6% 80 % 8
Grain Briess - Munich Malt 10L 1.5 kg 19.3% 77 % 20
Grain Viking Chocolate 0.75 kg 9.6% 80 % 400
Grain Viking Dark Chocolate 0.38 kg 4.8% 80 % 900
Grain Castle Malting Crystal 0.75 kg 9.6% 80 % 150
Adjunct Płatki owsiane 0.75 kg 9.6% 85 % 3
Grain Weyermann - Carafa III 0.19 kg 2.4% 70 % 1024
Grain Roasted Barley 0.19 kg 2.4% 55 % 591
Sugar Milk Sugar (Lactose) 0.19 kg 2.4% 76.1 % 0
Sugar Cara-Pils/Dextrine 0.09 kg 1.2% 72 % 4
Sum 7.79 kg

Hops

25 IBU

Bitterness ratio 0.23 Sweet

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 120 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
WLP013 - London Ale Yeast Ale Liquid 750 ml White Labs

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