White Stout - Beer Recipe - Brewer's Friend

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White Stout

151 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.2 gallons (ending kettle volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday February 20th 2021
1.046
1.011
4.5%
21.2
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Canadian - Pale 2-Row6 lb Pale 2-Row 36 1.75 60%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 10%
2 lb Franco-Belges - Kiln Amber (Biscuit)2 lb Kiln Amber (Biscuit) 28 17 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.7 Boil 60 min 9.8 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.7 Boil 30 min 7.53 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.7 Boil 5 min 3.91 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 L Coffee Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike -- 158 °F 60 min
3 gal Fly Sparge -- 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.2 32.8  
Mash volume with grains 9 36  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.13 g | 20.5 qt) 5.2 20.8  
Estimated amount in fermentor 5.2 20.8  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

Once fermentation is complete. 0.25lbs of coffee and 1L cold water and let sit for 24 hours. Pasturize at 162 degrees for 15 seconds and then cool to 62 degrees and add to fermenting bucket (or secondary if you use)

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  • Last Updated: 2022-05-15 06:12 UTC
  • Snapshot Created: 2021-02-20 23:21 UTC