Pumpkin Pie Pastry Stout Clone Recipe

Recipe Info

Recipe Image

Pumpkin Pie Pastry Stout Clone

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Munich Dark - CA, Carafa II - DE, Caramel/Crystal 80 - US, Chocolate Rye Malt - DE, Caramel/Crystal 60 - US, Lactose - Milk Sugar - US, Cluster Hops, Wyeast American Ale 1056 Homebrew Yeast, Vanilla Bean, Cacao Nibs, Pumpkin Pie Spice.

Fermentables

70% - 2-Row - US
12.5
37
1
Mash
14% - Munich Dark - CA
2.5
34
32
Mash
3% - Carafa II - DE
0.5
32
412
Mash
3% - Caramel/Crystal 80 - US
0.5
35
80
Mash
3% - Chocolate Rye Malt - DE
0.5
34
250
Mash
1% - Caramel/Crystal 60 - US
0.25
36
60
Mash
6% - Lactose - Milk Sugar - US
1
41
1
Late

Hops

Cluster
1
Pellet
Boil
60 min(s)
7
17.1

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Vanilla Bean
3
each
Mash
Cacao Nibs
4
oz
Secondary
Pumpkin Pie Spice
1
tsp
Boil

Mash Steps

Saccharification Rest
Direct Heat
150
60 min
Mash-Out
Direct Heat
150
60 min

Special Instructions

1.
Mash grains at 150?F for 75 minutes. Sparge and collect wort.
2.
Bring to a boil and add hops. Boil for 60 minutes.
3.
Add milk sugar and Pumpkin Pie Blend at flame-out.
4.
Cool wort to 65-70?F and pitch yeast.
5.
Ferment at 65-70?F for 14-21 days.
6.
While the beer is fermenting, slice the vanilla beans in half lengthwise and add to a sealable container along with the cacao nibs. Add enough vodka to cover the mixture and seal tightly.
7.
After fermentation is complete, add the mixture directly to the beer and allow to age for a few weeks.

Tasting Notes (0)

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Recipe Facts

Pumpkin Pie Pastry Stout Clone
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.099 OG
  • 1.025 FG
  • 17.1 IBU (tinseth) Bitterness
  • 0.17 BG:GU
  • 34.7° SRM Color
  • 75% Efficiency
  • 9.6% ABV Alcohol
  • 350 per 12oz Calories
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