Gladfield’s Nutella Pastry Stout

Batch Size

26L Kettle Full; ~20L (in fermenter)

Ingredients

Malts

  • 5.40kg Vienna Malt (58.6%)
  • 0.33kg Roast Barley (3.5%)
  • 0.4kg Light Chocolate (4.3%)
  • 0.5kg Eclipse Wheat (4.3%)
  • 0.5kg Dark Crystal (4.3%)
  • 0.4kg Big O Malted Oats (4.3%)

In Mash (Not milled)

  • 0.4kg Harraway’s Flaked Barley (4.3%)
  • 0.25kg Oat Hulls (added to mash - do not mill)
  • Total Grist Size = ~7.8 kg (Excluding extract and lactose)

Added to kettle

  • 600g Fonterra Lactose (~7%)
  • 350g Amber Liquid Malt Extract

Hops

  • 60min – 20g Pacific Jade @12.7% aa (~28 IBU)

Yeast

Lallemand BRY-97 West Coast Ale Yeast (2x Packets). Ferment at 18-20°C


Adjuncts and Spices (Added to Primary or Secondary ferment)

  • 0.5kg Hazelnuts (roasted @180°C for 10-15min and deskinned)
  • 2x Vanilla Pods (Split longways)
  • 0.5kg Cacoa Nibs (Roasted roast at 121°C for 30 minutes to ¾ of an hour)

Mash Additions:

6g Calcium Chloride

8g Sodium Bicarbonate

2g Calcium Carbonate

2g Calcium Sulfate

Water Profile

Brewing Process

  1. Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike)
  2. Add minerals to Strike or Foundation water.
  3. Mash at 65°C for 60 mins
  4. Measure pH (all grain in) to achieve 5.1-5.5
  5. Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)
  6. Measure the pre-boil SG. Then add in the Amber Liquid Malt Extract. Mix thoroughly and remeasure SG.
  7. Boil for 90 minutes. Add hops at 90min, Lactose at 15min and kettle finings at 10min from end of boil (E.O.B)
  8. At E.O.B, whirlpool while chilling (immersion style) or for 5-10 mins, stand until chilled to target pitch temperature of 18-20°C
  9. Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).
  10. Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG. Raise fermentation set point to 22°C
  11. 48hrs after FG is reached, crash to 6-8°C.
  12. Add bagged Vanilla Beans, Roasted Hazelnuts, and Roasted Cacao Nibs (or rack onto them in a secondary vessel). Leave on until desired flavour is achieved.
  13. Add chosen finings (if any) and crash to 0-1°C. Cold condition as desired.
  14. Transfer to Keg and carbonate or add priming sugar and bottle as desired.


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