White Whale Coffee Stout (White Stout) - Beer Recipe - Brewer's Friend

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White Whale Coffee Stout (White Stout)

213 calories 16.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 40 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 19.6 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Source: https://blog.kegoutlet.com/brewing-a-white-stout-the-recipe/
Calories: 213 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)
Created: Friday May 21st 2021
1.070
1.010
7.9%
64.6
10.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Thomas Fawcett - Maris Otter Low Colour Malt5 kg Maris Otter Low Colour Malt 36.8 1.8 65.8%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 10.5%
0.80 kg Gladfield - Light Crystal Malt0.8 kg Light Crystal Malt 35.4 31.98 10.5%
0.70 kg Flaked Barley0.7 kg Flaked Barley 32 2.2 9.2%
0.30 kg Gladfield - Manuka Smoked Malt0.3 kg Manuka Smoked Malt 36.8 2.03 3.9%
7.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 15 Boil 60 min 49.66 38.5%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 30 min 10.18 30.8%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 10 min 4.8 30.8%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Potassium Metabisulfite Water Agt Mash 70 min.
0.50 tsp Brewtan B Water Agt Mash 65 min.
4.50 g Chalk Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 12 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
6 g Fermaid AT Water Agt Boil 10 min.
250 g Coffee Flavor Secondary 4 days
30 ml Cacao tincture Flavor Secondary 4 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.18 bar       Temp: 20 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Porter Profile - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 142
Chalk - 4.5g
Epsom - 1.5g
Gypsum - 1g
NaCl - 1g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.5 L Infusion 71 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.1 L) 37
Mash volume with grains (equipment estimates 37.1 L) 42
Grain absorption losses -7.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.6 L) 28.5
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19.5 L) 19.6
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 19.6 L) 19.5
Total: 37  
Equipment Profile Used: System Default
 
Notes

Batch #1 - 23/5/21 (Eff.: 60%, Att.: 85%, ABV: %)

  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 19.5 L
    OG: 1070 (Refract.) 10?? (Tilt)
  • S-04 (x2 packs) dry pitched at 19C, started bubbling by next morning.
    29/5/21 - SG: 1011
    31/5/21 - SG: 1010, added 250g whole coffee beans (Evolve house blend) and 30ml of cacao tincture before chilling to 10C.
    3/6/21 - Cold crashed to 1C, tastes sweet, looks pretty pale, a little bit of a alcohol heat maybe from the vodka(?)
    24/6/21 - This has a huge coffee hit, the boys from the café loved it. A bit too much ABV and coffee for some, dial both back next time.
    3/9/21 - The coffee is still really upfront, it does have the stout flavour with the really light colour, sweet with a medium body it's an interesting beer that was cool to try.

    Substitutions:
    Maris Otter (Floor Malted) used.

    Notes:
    Unusually low volume, next time mash 32.5L as it was pretty stodgy. Boil time cut to 40 min to compensate for low volume.

    This has a big coffee hit, next time dial the beans back a little.

    Cacao nib extract made from; https://www.maltosefalcons.com/tech/cacao-nib-extract-drew-way (200ml vodka and 100g cacao nibs soaked for 4 days then filtered)

    https://blog.kegoutlet.com/brewing-a-white-stout-the-results-and-takeaways/

    Whole coffee beans used instead of ground beans to keep colour extraction to a minimum.
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  • Last Updated: 2021-09-03 06:58 UTC