Irish Flat white (Whisky Coffee White stout) - Beer Recipe - Brewer's Friend

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Irish Flat white (Whisky Coffee White stout)

191 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.38 liters
Post Boil Size: 23.97 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72.5% (brew house)
Source: Mr Jamie Stirk
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Tuesday October 6th 2020
1.062
1.016
6.0%
27.5
8.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Barrett Burston - Ale Malt4 kg Ale Malt 36.8 2.8 72.7%
0.24 kg New Zealand - Light Crystal Malt0.235 kg Light Crystal Malt 35.4 31.98 4.3%
750 g Rolled Oats750 g Rolled Oats 33 2.2 13.6%
0.27 kg New Zealand - Biscuit Malt0.265 kg Biscuit Malt 35 30.46 4.8%
0.25 kg Corn Sugar - Dextrose0.25 kg Corn Sugar - Dextrose 42 0.5 4.5%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 27.53 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (custom):
72.5%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
22.2 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Milk Stout Ideal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 19 18 165 81 118
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 68 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 16 L) 17.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.8 L) 27.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 20
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Primary fermentation 5 days.
Secondary fermentation 7days

  • 200g cocoa nibs Soaked in whisky
  • 125g whole bean coffee on second day of fermentation
  • 25g Oak chips soaked in whisky
  • 1.5 Vanilla pod soaked in whisky


    FG = 1017 @ 10.2C (1016 final)

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  • Public: Yup, Shared
  • Last Updated: 2020-12-08 05:07 UTC