Pastry Imperial Stout Homebrew Recipe by Deleted

ABV

IBU

SRM

Amount	Fermentable	Use	%
20.00 lb	Fawcett Pearl (UK)	Mash	70.18%
3.00 lb	Oat Malt	Mash	10.53%
2.00 lb	Dark Chocolate Malt (US)	Mash	7.02%
1.00 lb	Caramel/Crystal 60L (US)	Mash	3.51%
1.00 lb	Carafa II (DE)	Mash	3.51%
1.00 lb	Milk Sugar - Lactose	Mash	3.51%
0.50 lb	Black Malt (Black Patent) (US)	Mash	1.75%

Amount	Hop	Use	Time	AA	IBU
1.00 oz	Cluster - Pellet	Boil	60 Minute(s)	7.0%	16.72
2.00 oz	Willamette - Pellet	Boil	45 Minute(s)	5.0%	21.93
2.00 oz	Tettnang - Pellet	Boil	15 Minute(s)	4.5%	10.67

Name	Attenuation
Imperial Organic Darkness	73% - 73%
White Labs WLP090 San Diego Super Liquid Yeast	76% - 83%

Name	Amount	Use	Time
Cacao Nibs, Cocoa	3.00 oz	Primary	2 Day(s)
Vanilla Bean	1.50 each	Primary	2 Day(s)
Coffee	5.00 oz	Primary	3 Day(s)
Stell D’Oro Margherite Cookies	2.00 lb	Mash	60 Minute(s)

Imperial Stout

1.102

1.115

1.075

1.031

1.030

1.018

9.3%

ABV

9.9%

8.0%

IBU

SRM

Add Comment

Henrik commented 5 years ago

Recipe:

https://ibrewweirdshit.wordpress.com/2018/03/09/brew-log-13-just-another-pastry-stout-tiramisu-imperial-milk-stout/

Pastry Imperial Stout