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Pastry Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 28.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.4
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 26.3 liter(s)
    Mash size
  • 33.8 liter(s)
    Total mash volume

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Fermentables

18.9 BLG
8.2% ABV
60.1 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3 kg 39% 85 % 7
Grain Fawcett - Crystal 2 kg 26% 70 % 160
Grain Weyermann - Light Munich Malt 1 kg 13% 82 % 14
Grain Fawcett - Pale Chocolate 1 kg 13% 71 % 600
Grain Carafa III 0.5 kg 6.5% 70 % 1034
Liquid Extract Briess LME - Maltoferm A-6000 (Black Malt Extract) 0.2 kg 2.6% 78 % 985
Sum 7.7 kg

Hops

21 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Cascade PL 50 g 60 min 5.2 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 14.5 g Safale

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