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Pastry Imperial Stout

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Batch size

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

Mash information

  • 77 %
    Mash efficiency
  • 2.4 liter(s) / kg
    Liquor-to-grist ratio
  • 25.2 liter(s)
    Mash size
  • 35.7 liter(s)
    Total mash volume

Steps

Temp Time
68 C 105 min

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Fermentables

28.5 BLG
13.8% ABV
38.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 7 kg 60.9% 80 % 4
Grain Viking Pale Ale malt 0.5 kg 4.3% 80 % 5
Grain Żytni 0.5 kg 4.3% 85 % 8
Grain Strzegom Karmel 150 0.5 kg 4.3% 75 % 150
Grain Strzegom Karmel 300 0.2 kg 1.7% 70 % 299
Grain Fawcett - Dark Crystal 0.2 kg 1.7% 71 % 300
Grain Fawcett - Brown 0.5 kg 4.3% 72 % 180
Grain Fawcett - Pszeniczny Czekoladowy 0.25 kg 2.2% 73 % 1001
Grain Fawcett - Pale Chocolate 0.2 kg 1.7% 71 % 600
Grain Jęczmień palony 0.15 kg 1.3% 55 % 985
Grain Płatki owsiane 0.5 kg 4.3% 60 % 3
Sugar Milk Sugar (Lactose) 1 kg 8.7% 76.1 % 0
Sum 11.5 kg

Hops

60 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 80 g 60 min 7.9 %
Boil Marynka 20 g 45 min 7.9 %
Boil Zula 30 g 45 min 9.7 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 700 ml Danstar

Extras

Type Name Amount Use for Time
Flavor laktoza 1000 g Boil 15 min
Fining mech irlandzki 5 g Boil 12 min
Water Agent kreda 4 g Mash 90 min
Flavor kruszone ziarna kakowca 500 g Secondary 14 day(s)
Flavor laski wanilii 20 g Secondary 7 day(s)
Flavor masło orzechowe w proszku 180 g Secondary 7 day(s)

Notes

  • Jęczmień palony na 15 godzin zalałem wodą i wrzuciłem do lodówki. Dodałem na końcu mash-out.
    Konieczny Cold Crash przed butelkowaniem w związku z masłem orzechowym w proszku.
    Mar 3, 2022, 10:57 AM

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