Finally got round to brewing a pastry stout today. Been on the cards for absolutely ages. Hoping for a 10% (or more!) ABV. Beersmith predicts 11%. I want to sip this thing in 1/3 pints like a gent.
Mashed at 63c for 4 hrs. 72% efficiency. Happy days.
I'm guessing this will take around 6 months before I can start enjoying it.
Will ferment at around 14c or 15c to keep the ferment from spewing everywhere.
Recipe:
Pastry Stout is Brewed. It's a bit of a beast!
- floydmeddler
- Telling everyone Your My Best Mate
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Re: Pastry Stout is Brewed. It's a bit of a beast!
I dont think I've ever heard of pastry stout. That looks the strength of something to go with Christmas pudding next christmas! Sleepy warming stout...mmmmm.
- floydmeddler
- Telling everyone Your My Best Mate
- Posts: 4160
- Joined: Mon Feb 16, 2009 10:37 pm
- Location: Irish man living in Brighton
Re: Pastry Stout is Brewed. It's a bit of a beast!
Here is some info on the style. https://www.hopculture.com/what-is-a-pa ... weet-beer/
There are no rules really. Look at 3mins 15secs here to see how far people are pushing it.
There are no rules really. Look at 3mins 15secs here to see how far people are pushing it.