OCP White Stout - Beer Recipe - Brewer's Friend

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OCP White Stout

304 calories 32.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.65 gallons
Post Boil Size: 6.15 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bird Law Brewing Co
Hop Utilization: 98%
Calories: 304 calories (Per 12oz)
Carbs: 32.1 g (Per 12oz)
Created: Tuesday December 14th 2021
1.091
1.024
8.9%
35.2
11.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 71.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 10.3%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 10.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.1%
8 oz Briess - Cherry Wood Smoked Malt8 oz Cherry Wood Smoked Malt 37 5 2.6%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 60 min 30.84 57.7%
0.30 oz Kent Goldings0.3 oz Kent Goldings Hops Pellet 5 Boil 30 min 3.16 23.1%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 5 Boil 10 min 1.24 19.2%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Nibs Flavor Secondary 7 days
1 each Whirfloc Water Agt Boil 15 min.
4 tbsp Yeast Nutrient Other Boil 15 min.
14 oz Little Debbie Oatmeal Creme Pies cereal Flavor Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.21 psi       Temp: 35 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Sweet Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 100 100 33 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 155 °F 60 min
4.5 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.31 29.3  
Mash volume with grains 8.87 35.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 2.42 g | 9.7 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.65 30.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.15 24.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.15 g | 24.6 qt) 5.5 22  
Total: 10.34 41.4
Equipment Profile Used: System Default
 
Notes

At the start of fermentation, begin soaking 4oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to the fermenter during secondary (for the remainder of fermentation).

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  • Last Updated: 2021-12-14 22:01 UTC