Peeping Dick White Stout - Beer Recipe - Brewer's Friend

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Peeping Dick White Stout

251 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://blog.kegoutlet.com/brewing-a-white-stout-th
Calories: 251 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Tuesday March 1st 2016
1.075
1.023
6.8%
43.7
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb United Kingdom - Maris Otter Pale22 lb Maris Otter Pale 38 3.75 69%
3.30 lb Flaked Oats3.3 lb Flaked Oats 33 2.2 10.3%
2.20 lb American - Caramel / Crystal 20L2.2 lb Caramel / Crystal 20L 35 20 6.9%
2.20 lb Flaked Barley2.2 lb Flaked Barley 32 2.2 6.9%
2.20 lb American - Smoked Malt2.2 lb Smoked Malt 37 5 6.9%
31.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.65 oz Columbus1.65 oz Columbus Hops Pellet 15 Boil 60 min 38.78 60%
0.55 oz Kent Goldings0.55 oz Kent Goldings Hops Pellet 5 Boil 30 min 3.31 20%
0.55 oz Kent Goldings0.55 oz Kent Goldings Hops Pellet 5 Boil 10 min 1.56 20%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17.60 oz Whole Coffee Beans Flavor Secondary 2 days
6.60 oz Cacao Nibs Flavor Secondary 7 days
1 each Whirfloc Water Agt Boil 15 min.
8 tbsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.6 gal (50.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.6 gal (2.41 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.51 gal (58.06 qt). Suggest reducing strike water volume to 9.45 gal (37.79 qt) and adding 2.51 gal (10.06 qt) sparge/top-off. 11.96 47.9  
Strike water volume at mash thickness of 1.5 qt/lb 11.96 47.9  
Mash volume with grains 14.51 58.1  
Grain absorption losses -3.99 -16  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 5.78 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.6 g | 50.4 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.74 71
Equipment Profile Used: System Default
 
Notes

At start of fermentation, begin soaking 8oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to fermenter during secondary (for the remainder of fermentation).

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  • Last Updated: 2018-05-30 19:35 UTC