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#137 Pastry Imperial Stout

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 27.2
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 29.5 liter(s)
    Mash size
  • 41.3 liter(s)
    Total mash volume

Steps

Temp Time
69 C 70 min
72 C 45 min
77 C 3 min

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Fermentables

30.2 BLG
15% ABV
49.5 SRM
Type Name Amount Yield EBC
Grain Cara-Pils/Dextrine 3 kg 22.6% 72 % 4
Grain Strzegom Monachijski typ I 2.35 kg 17.7% 79 % 16
Grain Viking Pale Ale malt 1.5 kg 11.3% 80 % 5
Grain Red Activ 1 kg 7.5% 79 % 35
Grain Biscuit Malt 1 kg 7.5% 79 % 45
Grain Płatki owsiane 0.9 kg 6.8% 85 % 3
Grain Pszeniczny 0.6 kg 4.5% 85 % 4
Grain Weyermann - Carafa II Special 0.5 kg 3.8% 65 % 1150
Grain Fawcett - Pszeniczny Czekoladowy 0.5 kg 3.8% 73 % 1001
Grain Abbey Malt Weyermann 0.3 kg 2.3% 75 % 45
Grain Strzegom Wiedeński 0.15 kg 1.1% 79 % 10
Sugar Milk Sugar (Lactose) 1.5 kg 11.3% 76.1 % 0
Sum 13.3 kg

Hops

59 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 50 g 70 min 10 %
Boil Chinook PL 45 g 70 min 9.1 %
Boil Puławski 25 g 40 min 8.6 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 250 ml Danstar

Extras

Type Name Amount Use for Time
Flavor Płatki dębowe 50 g Secondary 50 day(s)
Flavor Ziarna kakaowca 200 g Secondary 30 day(s)
Flavor Ekstrakt wanilii madagaskarskiej 25 g Secondary 30 day(s)
Flavor Masło orzechowe 184 g Secondary 21 day(s)

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