American Stout Recipe - Pastry Stout - Chocolate Covered Strawberries

Recipe Info

Recipe Image

Pastry Stout - Chocolate Covered Strawberries

by on
All Grain
5.5 Gallon(s)
6.75 Gallon(s)
60 min
67%
Base pastry stout with cocoa nibs and vanilla powder with addition of a lot of dry hopped Huell Melon and Mosaic. I split a 5.5 gal recipe into two batches to make this recipe and the "Chocolate Vanilla Raspberry" recipe. I split the batch after the boil including the .5 oz El Dorado hops so I have doubled all of the hops, lactose and maltodextrin additions from flame out and later

This recipe was cloned from Pastry Stout - Chocolate Vanilla Raspberry.

Fermentables

56% - 2-Row - US
9
37
2
Mash
12% - Vienna - US
2
36
3
Mash
3% - Chocolate Malt - US
0.5
34
259
Mash
3% - Carafa II - DE
0.5
32
307
Mash
3% - Caramel/Crystal 60 - US
0.5
36
60
Mash
6% - Lactose - Milk Sugar - US
1
41
1
Late
3% - Maltodextrin - US
0.5
39
0
Late
3% - Caramel/Crystal 20 - US
0.5
35
20
Mash
1% - Torrified Wheat - US
0.125
36
2
Mash
3% - Rice Hulls - US
0.5
0
0
Mash
6% - Lactose - Milk Sugar - US
1
41
1
Late

Hops

Magnum
1
Pellet
Boil
45 min(s)
12
29.9
El Dorado
0.5
Pellet
Boil
20 min(s)
16
13.2
Huell Melon
2
Pellet
FlameOut
0 min(s)
7.5
0.0
Huell Melon
8
Pellet
DryHop
4 day(s)
7.5
0.0
Mosaic
8
Pellet
DryHop
0 day(s)
12.7
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

Irish Moss
1
each
Mash
Cocoa Nibs (Roasted at 300F 5-10 min)
4
oz
Secondary
Vanilla Powder
0.5
oz
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Cacao nibs - roast at 300F for 10 minutes. Add to 2 cups of boiling water and boil for 45 minutes, take off heat

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Pastry Stout - Chocolate Covered Strawberries
American Stout
  • 5.50 Gallons Liters Batch Size
  • 6.75 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.077 OG
  • 1.015 FG
  • 43.1 IBU (tinseth) Bitterness
  • 0.56 BG:GU
  • 26.1° SRM Color
  • 67% Efficiency
  • 8.0% ABV Alcohol
  • 261 per 12oz Calories
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