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:- share.brewfather.app/WqFXroBV...
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
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae

[@smaster15]

Amazing!! This style has been on my list and I’ve been looking for ways to get around the call for lactose, thanks David!!!

[@DavidHeathHomebrew]

Awesome 🍻🍻 Enjoy 🍻🍻

[@A2an]

Indeed, it goes to my list "beer to brew" along with many other of your recipes. Thanks for sharing and for all your work making the video it is delightful ❤

[@DavidHeathHomebrew]

Many thanks Allan, much appreciated

[@TheBruSho]

Really great tips here! A fun style to brew and test your brewing skills for sure.

[@DavidHeathHomebrew]

Cheers Trent much appreciated 🍻🍻

[@HOMEBREW4LIFE]

Great video DH!

[@DavidHeathHomebrew]

Cheers CH 🍻🍻🍻

[@kraghhansen]

Damn, it’s been hard waiting for this!!!!!

[@DavidHeathHomebrew]

Enjoy Thomas 🍻🍻🍻

[@kraghhansen]

@@DavidHeathHomebrew, Thx David - will let you know how it turns out

[@DavidHeathHomebrew]

Cheers Matt, enjoy 🍻🍻🍻

[@DavidHeathHomebrew]

Great, please do 🍻🍻🍻

[@mbarn]

So pleased this is lactose free. Lactose mutes so much of the enjoyable stout flavours for me.

[@DavidHeathHomebrew]

Totally agree Michael. Its something I strive to not use.

[@PartyTimeBrewing]

I look forward to trying something like this. Getting rid of the lactose is a great method and I'd love to see how the high mash temp turns out. Cheers!

[@DavidHeathHomebrew]

Great, go for it. Enjoy 🍻🍻

[@BeautilufMusic]

No way! I was actually looking for inspiration for pastry stouts earlier today! I don't mind the sweeter, high abv ones, as long as they're well balanced, but this feels like a good compromise. Also, this seems more sessionable (as you do point out) and affordable than some of the more complicated brews out there. Would be interesting to try this one on nitro.

[@DavidHeathHomebrew]

Great, thank you. I hope you enjoy it 🍻🍻

[@alanman5328]

Awesome!! Not a style that I always enjoy but the way you describe it this sounds great as it is against exactly what makes me pour some of these down the sink. If anyone you can this right then its you though.

[@DavidHeathHomebrew]

Its a shame really as this style when done well can be really nice. Enjoy 🍻🍻

[@doertedev]

Never heard of this sugar and will give this a go. Thank you and have a great weekend, greetings from Germany.

[@DavidHeathHomebrew]

Enjoy Stefan, it adds a nice flavour as well as fermentables.

[@doertedev]

@@DavidHeathHomebrew do you use it to dry out the Beer?

[@DavidHeathHomebrew]

No, this one turns out sweet as such as this sugar will not fully ferment.

[@fugitive086]

Hey David, just thought you'd like to know - I've had this in the keg for about 3 weeks now and it's tasting absolutely amazing. Great recipe... I'm just worried it's going to run out too soon!

[@DavidHeathHomebrew]

Great to hear Shane, I find it best after 4-6 weeks but it is a matter of taste of course 🍻🍻🍻

[@thebird36]

i'm think of swapping verdant for banaza for a chocolate banana beer, but this is exactly what I needed to help with making a beer for the lady

[@DavidHeathHomebrew]

Could work Paul but I stayed with this yeast throughout development.

[@MrBinabanana]

Thanks for such a fantastic recipe, I can't wait to brew it, I'm such a big fan of your work! I have a question though. I can only obtain the de-husked Carafa III Special so I intend to make the "smoother" version you describe. So I think I should use twice the amount of the Carafa III special to replace the regular Carafa III which I can't obtain. But what do you mean when you say to "hold back" the dark crystal and black malt? Thanks for any advice!

[@DavidHeathHomebrew]

Thank you much appreciated 🍻🍻🍻 I would suggest replacing the regular carafa with a normal chocolate malt, this will be very similar and is the best solution here. Holding back is where you keep it seperate from the main mash and add it in the last 10-15 minutes of the mash. 🍻🍻🍻

[@stuffert1]

Looks amazing, will try and brew it this weekend. But I'm wondering about the Cacao nibs. Do you add all the vodka (in my case) in the fermenter or do you only add the bag with the nibs? I guess you want all the flavours in the vodka aswell?

[@DavidHeathHomebrew]

Cheers. Add it all 🍻🍻

[@fugitive086]

Hi David, thanks for sharing - very excited to try this (currently brewing as I type :D). A couple of questions if you don't mind: i) Gravity - given the sugar is added during fermentation, wondering what OG you had at the completion of your boil? If I temporarily delete the sugar from the list of ingredients in Brewfather it tells me the OG post-boil should be 1.073. Does that sound about right to you? ii) Cacao nibs - Any other spirits besides vodka that you'd recommend soaking them in? Cheers Shane

[@DavidHeathHomebrew]

Cheers Shane, i) Sounds right 🍻 ii) Up to you, choose one you enjoy the taste of that you think would work. Whisky will, for example.

[@helgeb3622]

Great recipe! Do you really need two packages (22g) of yeast? Since one is kveik I'm wondering if I'm wasting yeast.

[@DavidHeathHomebrew]

Ive found more reliable results this why when copitching. The problem comes when one yeast begins much fast than the other.

[@herrkriegel]

Hi David, this recipe looks really interesting, been looking for a nice recipe for a pastry stout and I have verdant and voss kveik slurry already in fridge, might give it a try soon :) Already started to look for ingredients and it looks like I can't get pilot hops where I am. I have magnum and northern brewer in storage, would one of them be OK or should I look for something else?

[@DavidHeathHomebrew]

Thank you. Yes, either of those hops will work just great.

[@seanrowland1670]

hello ramoneiggy: Galena hops would be a good substitute for Pilot.This should be easily obtainable.Cheers.

[@DavidHeathHomebrew]

True, though with this recipe its unlikely that hop flavours will be noticed with pilot so any high AA% hop is going to work really.

[@dewaldpieterse9753]

What about doing a cold steep before hand with the dark malts?

[@DavidHeathHomebrew]

Not needed with this recipe 🍻🍻😎

[@jafarym77]

So on co-fermetantion. Do you pitch verdant first for few days the pitch voss or pitch them both at the same time? I'm worried voss will eat all the sugar before verdant has a chance to start.

[@DavidHeathHomebrew]

Pitch both at the same time. The temperature will handle things for you.

[@seanrowland1670]

Looks great David. just a clarification please,.Mashing is at 168 deg F, not 149 F correct?

[@DavidHeathHomebrew]

Yes, this is an error in the video but is correct in the recipe in this videos description section.

[@TheVindalloo]

God im craving a good stout. Just carbonating a 11%stout that has been conditioning for 300days. So you use the malts mainly for body and not alcohol, as the sugar makes up apr. 4‰ of the ABV?

[@DavidHeathHomebrew]

Hi Matt, yes the mash temp changes a portion of the malt into unfermentable sugars. It works very well 🍻🍻

[@ScullyBrewing]

Did you try this beer on nitro? Or would co2 be preferable?

[@DavidHeathHomebrew]

I dont actually have a nitro set up these days, so this was designed around not using nitro but I suspect it works well with too.

[@carlosrigo]

Hey David! Thanks again for the nice video. I am planning to brew this next but I am having some trouble finding some of the malts: I can't obtain the carafa 3 special neither the black malt. As I read in other comments if you can't get both the carafa 3 and carafa 3 spetial is better to replace both with chocolate malt, I can find carafa 2 special by the way. So my idea would be 8% chocolate malt and 4% of roasted barley to replace both carafa 3 and the black malt. What are your thoughts?

[@DavidHeathHomebrew]

I believe that will work if the chocolate malt is dehusked. If not then add it in the last 10 mins of the mash to avoid over bitter flavours.

[@carlosrigo]

Hey@@DavidHeathHomebrew, sorry, have another question. For a 20l batch I am guessing 1 Verdant and 1 Voss would be also enough? Or would you add 2 of both yeasts?

[@DavidHeathHomebrew]

@carlosrigo One of each should work well 🍻🍻🍻

[@carlosrigo]

@@DavidHeathHomebrew Hey, I just brewed this. It looks amazing! I am starting to think about the fermentation I am not sure I understood properly. So, - you ferment for 4-5 days until 5 points of gravity are missing (which should be what exactly? I am getting confused with the gravity before adding the sugar and after and so on... - Then you let this second fermentation finished (FG should be 1.029 I am guessing) and then open the fermenter to add the cacao nibs and after that you leave there for around 7-14 days more? Thanks!

[@DavidHeathHomebrew]

@carlosrigo I suggest adding the sugar at SG 1.034 or less. Ideally before it has finished at approx 1.029.

[@DanielContich]

Hi David, many thanks for sharing. I've downloaded the recipe to brewfather with the intention to brew it once in the future. Now I'm confused cause brewfather tells mit an alcohol rate of only 7.8% and a FG of 1.042. What's wrong here?

[@DavidHeathHomebrew]

Check the volume vs mine 🍻

[@DanielContich]

​@@DavidHeathHomebrew well I literally just imported the recipe. Didn't change anything. Either there's a bug in the software or some config setting gives a different results. Could it be something with the Muscovado sugar not being calculated in?!?

[@DanielContich]

​@@DavidHeathHomebrew I got it! It has to do with how you setup your brewfather. Under the settings for how to calculate the "Alcohol by Volume" and "Final Gravity" you obviously use the default settings with "Standard" and "Normal". A long time ago I switched mine (for whatever reason) to "Alternative" and "Advanced". That makes the difference in the calc. I've never seen such a big difference with other recipes. Your's must be special to some sort (as always :-). Many thanks for your patience.

[@DavidHeathHomebrew]

The sugar is in the recipe though.

[@DavidHeathHomebrew]

Ok, yes, that would do it. Best to leave those parts as standard in general.

[@jahfish42]

Silly question here, is the recipe for 5 gallons? Thanks folks

[@DavidHeathHomebrew]

Hey, its in the videos description area, 2.64 US GAL / 10 L 🍻🍻🍻

[@danbrown586]

I'm having trouble understanding the mashing schedule. In the video, you say (or show on screen) 76°C/149°F (which aren't equivalent; 149°F is 65°C). In the recipe in the description, you say to mash in at 76°C/169°F. Is that the strike water temp, or do you actually mean to mash it that hot?

[@DavidHeathHomebrew]

Hi Dan, sorry for the confusion. Im a metric guy. I have updated to:- Mash Profile 76 °C / 169 °F- 60 min - Mash in I guess this was a typo that I did not pick up on. Sorry about that. Yes, its a hot mash. We want to create unfernentable sugars to avoid using lactose.

[@danbrown586]

@@DavidHeathHomebrew Thanks for the clarification. This looks delicious; I'll have to give it a try.

[@DavidHeathHomebrew]

Cheers Dan 🍻🍻🍻

[@eponymous9784]

No matter how much I try, I can't find this recipe in the Brewfather app? Any ideas as to why?

[@DavidHeathHomebrew]

There is a link to it in the videos description.

[@eponymous9784]

@@DavidHeathHomebrew Sorry I'm a bit slow. I blame it on my sobriety:)

[@DavidHeathHomebrew]

No problem 🍻🍻

[@davidsilva-eo2bs]

in the video you mashed in at 149 did you mean the mash in was higher to leave more non fermentable sugars

[@unmoosical]

Looks like a typo. 76C, as shown on the brewzilla, is 168F.

[@DavidHeathHomebrew]

Yes, must be a typo, Im a metric guy, its 76C :)

[@Musicman9492]

Yep. It's 169. As soon as he said "no need for a mash out because we are already so high" it had to be 76C/168-169F. For reference, metric Mash-out is 77C, typically. (You can fairly easily remember metric mash steps by going "33-44-55-66-77" which would basically cause you to hit every single enzyme temp (33 for mash-in, 44 for beta-glucan, 55 for protein/beta-amylase (here you're more dependent on pH because both enzymes are active somewhat equally), 66 for alpha-amylase, 77 for mash out"

[@DavidHeathHomebrew]

Metric mash out is from 75-78 usually. 75 and 77 being popular.

[@user-nt9pe2vh5z]

@@Musicman9492 Ценные рекомендации для новичков. Лайк.

[@pdubb9754]

I probably am not a fan of this style. I do not know that I have had a bona fide pastry stout per your vital stats, but I have had sweet commercial stouts that use flavors like peanut butter, chocolate, and vanilla, and I have mostly not been a fan. As an experience, it is worth pouring a glass, but then I am stuck with 5 other beers that I don't love. While I might brew such a beer if I feel the need to rise to the challenge, in general, when I have made these types of flavored beers, I always felt I ruined rather than enhanced a good base beer,

[@DavidHeathHomebrew]

I think 90% or more that ive tried have been just terrible. Sickly sweet and with bad flavours. However the remainder have been great and this follows a similar path in sweetness and flavour to create something most can enjoy within the style. An FG of 1,050 or more is seldom going to work.

[@matthughes88]

149 is not a high mash temp. Did you mean 159?

[@DavidHeathHomebrew]

169, 149 was a typo. Its a high mash temperature.

[@thebird36]

how'd you manage 80% mash efficiency on this when mashing at 169? I only managed 58%

[@DavidHeathHomebrew]

Cheers Paul. Grain crush is key, plus careful stirring in as you gradually add the grain too.

[@jimbo4375]

It's lactose that ruins a lot of stouts, hate the stuff

[@DavidHeathHomebrew]

It sure can if not balanced properly.

[@Teh509]

Lactose is evil - Me.

[@DavidHeathHomebrew]

I think its worth avoiding for sure

[@Teh509]

@David Heath Homebrew joking aside, I think it has a place, just one far away from me. Sometimes a very small amount, almost imperceptibly small, works well with other forms of sweetness in beers creating a more natural favour. I haven't found many lactose beers I like though.

[@DavidHeathHomebrew]

I use it when its needed, It certainly can work.