Verdant Pastry Stout No Lactose Recipe & Methods For Homebrewers

Verdant Pastry Stout No Lactose Recipe & Methods For Homebrewers

Author: David Heath
Type: All Grain
Brewfather Link:- https://share.brewfather.app/WqFXroBVJ0UiTF

IBU : 19 (Tinseth)
BU/GU : 0.2
Colour : 122 EBC
Original Gravity : 1.095
Final Gravity : 1.029

Approx ABV: 8.7%

Batch Size : 10 L / 2.64 US LQD GAL

Brewhouse Efficiency: 71.4%
Mash Efficiency: 80%

Mash Profile
76 °C / 169 °F - 60 min - Mash in

Boil Time:- 30 Minutes (or more if you want a thicker stout)

Fermentables
Maris Otter Malt 5.9 EBC (50%)
Munich 14 EBC (15%)
Oats, Flaked 2 EBC (15%)
Crystal Extra Dark 235 EBC (8%)
Carafa III 1035 EBC (5%)
Carafa Special III 1400 EBC (5%)
Black Malt 1180 EBC (2%)
Sugar, Muscovado 49.5 EBC

Hops - Use your hops AA% and match to IBU shown
30 min - Pilot - 19 IBU
Can be subbed with Galena or any low flavour bittering hop

Primary - 100 g/ 3.53 oz - Cocoa Nibs
See video for details

Yeast
1 pkg - Lallemand (LalBrew) Verdant IPA
1 pkg - Lallemand Voss Kveik
(You can use less if you like for a small batch)

Fermentation Profile
Ale
23 °C/ 73 °F - 7 to 14 days - Primary