Let There Be White - Beer Recipe - Brewer's Friend

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Let There Be White

423 calories 52.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.45 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.124 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 423 calories (Per 12oz)
Carbs: 52.3 g (Per 12oz)
Created: Tuesday March 23rd 2021
1.124
1.044
10.6%
40.1
10.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 58.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 3.9%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 2%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 3.9%
5 lb American - White Wheat5 lb White Wheat 40 2.8 19.6%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 90 min 40.13 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Vanilla Beans Other Primary 14 days
1 lb Cocoa Nibs Other Primary 14 days
6 oz Blonde Coffee Beans Other Primary 14 days
8 oz Amaretto Other Kegging 0 min.
8 oz Cognac Water Agt Kegging 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Fairfax County, VA. USA (Griffith 11/28/2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.66 30.6  
Mash volume with grains 9.62 38.5  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 3.36 g | 13.5 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.45 29.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 10.68 42.7
Equipment Profile Used: System Default
 
Notes

Age in oak barrel soaked with Amaretto and Cognac.

Grind coffee and cocoa nibs in a coffee grinder and add after primary fermentation in a muslin bag.

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  • Last Updated: 2021-04-17 15:35 UTC