PLEASE READ ALL OF THE BELOW BEFORE ORDERING

The guys at the Craft Beer Channel took a trip to pastry town and paid the Church of Omnipollo a visit. Be sure to check out their series of videos which show behind the scenes and just how complicated brewing this kind of beer can be.

This all grain recipe kit provides you with the base ingredients for a single 18L batch of beer which should be easier to brew than the double batch you will see in the video, however this is still over 11kg of grain so please consider your brewing kit capacity and how you will tackle this brew before taking it on.

NOTE: This kit does not include adjuncts or lactose, this allows you to decide just how you build your own Pastry Stout to your own tastes

 

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Ingredients Included

Simpsons Finest Pale Ale Golden Promise®™ (6400 grams)
TMM Jumbo Oat Flakes 26 (900 grams)
Weyermann CaraMunich Type 3 (900 grams)
Simpsons Caramalt (900 grams)
Simpsons Chocolate Malt (900 grams)
Simpsons Roasted Barley (900 grams)
Simpsons DRC (Double Roast Crystal) (500 grams)
Weyermann Melanoidin Malt (400 grams)
Magnum Pellets (40 grams)
Brewing Sugar (Dextrose) 1kg (1 packs)
SafAle US-05 11.5g (3 packs)

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Chocolate or Cocoa Beer
Batch Size: 18L
Original Gravity: 1.109
Final Gravity: 1.032
ABV %: 11.0%
IBU: 48.5

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 180 mins

Additions and timing:

40g of Magnum at start of boil (180 mins)

Secondary additions and timing:

Check out the video from Craft Beer Channel for information about how they dosed their Pastry Stouts.

Add the sugar in two parts – 250g at day two of ferment, 250g at day three.

Adjunct additions added after fermentation at 4c:

If making Jonny’s Wedding Cake add 500g well-roasted hazelnuts and 3 sliced vanilla pods in mini muslin bags at cold crash. Add 200g cacao nibs after 7 days and condition for the remaining 7 days.

If making Brad’s Breakfast add 500g of lactose at the end of the boil. Add 3 vanilla pods and 3 cinnamon sticks in mini muslin bags at cold crash. Add 150g roasty coffee (ideally notes of caramel) with three days left of conditioning.

Yeast: 3 x US-05
Fermentation temperature/steps: 18c for 14 days, raise to 21c for 3 days. Once fermentation have completed reduce temp. to 4c, add adjuncts for around 7 days or until flavour imparted to desired amount. Condition for 7 days.

Comments:

IMPORTANT INFO – READ THIS BEFORE ORDERING

 

Mash at 2:1 liquor ratio. Water chemistry wise, aim for London water but raise the chlorides to around 150ppm. You will have to stir the mash to avoid a stuck mash, or consider adding some oat husks if you have space.

Add the sugar in two parts during fermentation – 250g at day two of ferment, 250g at day three. You are feeding the yeast simple sugars to help it along.

If making Jonny’s Wedding Cake add 500g well-roasted hazelnuts and 3 sliced vanilla pods in mini muslin bags at cold crash. Add 200g cacao nibs after 7 days and condition for the remaining 7 days. (NONE OF THE ADJUNCTS ARE INCLUDED)

If making Brad’s Breakfast add 500g of lactose at the end of the boil. Add 3 vanilla pods and 3 cinnamon sticks in mini muslin bags at cold crash. Add 150g roasty coffee (ideally notes of caramel) with three days left of conditioning. (NONE OF THE ADJUNCTS ARE INCLUDED)

Carbonate to around 2 vols. If adding adjuncts DO NOT AGE. DRINK FRESH LIKE AN IPA.

 

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