White Stout - Beer Recipe - Brewer's Friend

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White Stout

275 calories 30.9 g 450 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Keg Outlet
Calories: 275 calories (Per 450ml)
Carbs: 30.9 g (Per 450ml)
Created: Saturday April 20th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 71.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.7%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 7.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.1%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.63 oz Columbus0.625 oz Columbus Hops Pellet 13.4 Boil 60 min 25.78 55.6%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 30 min 2.96 22.2%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 10 min 1.39 22.2%
1.12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Cocao Nibs Flavor Secondary 7 days
8 oz Coffee Beans Water Agt Bottling 1 hr.
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.80 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
4.08 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Protein Rest Strike 140 °F 131 °F 15 min
1.5 gal Infusion -- 153 °F 60 min
8.75 qt Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.5 g | 22 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

On brew day, soak cacao nibs in vodka. Add tincture & nibs to fermentor after primary fermentation
12-24 hours before bottling day, prepare cold-brew coffee. Add coffee to bottling bucket.

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  • Last Updated: 2024-04-22 03:57 UTC