American Stout Recipe - Pastry Stout - Chocolate Vanilla Raspberry

Recipe Info

Recipe Image

Pastry Stout - Chocolate Vanilla Raspberry

by on
All Grain
5.5 Gallon(s)
6.75 Gallon(s)
60 min
70%
Base pastry stout with cocoa nibs and vanilla powder with addition of el dorado hops, and raspberry extract and vanilla extract in secondary Use no chill method to cool wort. 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

Fermentables

58% - 2-Row - US
9
37
1
Mash
13% - Vienna - US
2
36
3
Mash
3% - Carafa II - DE
0.5
32
307
Mash
3% - Caramel/Crystal 20 - US
0.5
35
20
Mash
1% - Torrified Wheat - US
0.125
36
2
Mash
3% - Lactose - Milk Sugar - US
0.5
41
1
Late
3% - Maltodextrin - US
0.5
39
0
Late
3% - Caramel/Crystal 60 - US
0.5
36
60
Mash
3% - Chocolate Malt - US
0.5
34
259
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
30.3
El Dorado
0.5
Pellet
Boil
20 min(s)
16
13.3
El Dorado
0.5
Pellet
FlameOut
0 min(s)
16
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

Irish Moss
1
each
Boil
Vanilla Extract
4
oz
Secondary
Cocoa Nibs (Roasted at 300F 5-10 min)
4
each
Secondary
Raspberry Extract
0.02
oz
Secondary
Vanilla Powder
0.5
oz
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Pastry Stout - Chocolate Vanilla Raspberry
American Stout
  • 5.50 Gallons Liters Batch Size
  • 6.75 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.076 OG
  • 1.014 FG
  • 43.6 IBU (tinseth) Bitterness
  • 0.58 BG:GU
  • 25.6° SRM Color
  • 70% Efficiency
  • 7.9% ABV Alcohol
  • 257 per 12oz Calories
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