Pastry Stout
Stouts & Porters
Dessert-like with vanilla, chocolate, lactose and adjuncts
How to Brew a Pastry Stout
Typical Malts
- ● Pale Ale or Pilsner malt
Typical Hops
- ● Style-appropriate hops
Yeast
● Ale yeast (e.g. US-05, S-04)
Special Ingredients
- ● Cocoa / Chocolate
Style Requirements
Typical Flavors
FAQ about Pastry Stout
What is a Pastry Stout?
Dessert-like with vanilla, chocolate, lactose and adjuncts
How much alcohol does a Pastry Stout have?
A Pastry Stout typically has 7–14% ABV. Original gravity ranges from N/A–N/A, final gravity from N/A–N/A.
How bitter is a Pastry Stout?
A Pastry Stout has 25–50 IBU (International Bitterness Units). This is moderate bitterness.
What ingredients do you need for a Pastry Stout?
Typical malts: Pale Ale or Pilsner malt. Typical hops: Style-appropriate hops. Yeast: Ale yeast (e.g. US-05, S-04).
Do you need special equipment for a Pastry Stout?
A Pastry Stout can be brewed with standard equipment (pot or all-in-one system). Fermentation temperature: 18–24°C (64–75°F).
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