White Stout - Beer Recipe - Brewer's Friend

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White Stout

295 calories 33.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brandon Pflipsen
Calories: 295 calories (Per 12oz)
Carbs: 33.2 g (Per 12oz)
Created: Friday July 30th 2021
1.088
1.026
8.1%
58.3
8.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Crisp Malting - No.19 Floor Malt Maris Otter12 lb No.19 Floor Malt Maris Otter 37 3 66.7%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 16.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 11.1%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 17.2 Boil 60 min 50.2 50%
1 oz Glacier1 oz Glacier Hops Pellet 5.6 Boil 15 min 8.11 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Coffee Beans Flavor Secondary 3 days
4 oz Cacao Nibs Flavor Secondary 7 days
2 each Vanilla Bean Flavor Secondary 7 days
1 each Whirfloc Fining Boil 10 min.
1.90 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
0.60 g Epsom Salt Water Agt Mash 1 hr.
0.40 g Epsom Salt Water Agt Sparge 1 hr.
1.70 g Gypsum Water Agt Mash 1 hr.
1.30 g Gypsum Water Agt Sparge 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
0.20 g Salt Water Agt Sparge 1 hr.
2.40 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Yellow Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 70 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.63 gal Strike 169 °F 156 °F 60 min
4.32 gal Sparge 180 °F 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.63 22.5  
Mash volume with grains 7.07 28.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
"White Stout" Experimental Beer recipe by Brandon Pflipsen. All Grain, ABV 8.12%, IBU 58.31, SRM 8.29, Fermentables: (No.19 Floor Malt Maris Otter, Flaked Oats, Flaked Barley, Caramel / Crystal 20L) Hops: (Warrior, Glacier) Other: (Coffee Beans, Cacao Nibs, Vanilla Bean, Whirfloc, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid, Beer Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2021-07-31 01:09 UTC