White Out Stout - Beer Recipe - Brewer's Friend

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White Out Stout

328 calories 35.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Will Ft. Beer Advocate
Calories: 328 calories (Per 330ml)
Carbs: 35.3 g (Per 330ml)
Created: Saturday October 13th 2018
1.105
1.029
9.9%
0.0
10.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.60 kg United Kingdom - Maris Otter Pale10.6 kg Maris Otter Pale 38 3.75 99.5%
22 g Flaked Oats22 g Flaked Oats 33 2.2 0.2%
22 g Flaked Barley22 g Flaked Barley 32 2.2 0.2%
14 g American - Caramel / Crystal 40L14 g Caramel / Crystal 40L 34 40 0.1%
10,658 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.5 L Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 47.09 L. Suggest reducing initial strike volume to 38.37 L and adding 1.69 L sparge/top-off. 40.1
Strike water volume (equipment estimates 38.3 L) 40.1
Mash volume with grains (equipment estimates 45.3 L) 47.1
Grain absorption losses -10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 28.5
Boil off losses -5.7
Post boil Volume 21
Volume into fermentor 21
Total: 40.1  
Equipment Profile Used: System Default
"White Out Stout" Dry Stout beer recipe by Will Ft. Beer Advocate. BIAB, ABV 9.94%, IBU 0, SRM 10.02, Fermentables: (Maris Otter Pale, Flaked Oats, Flaked Barley, Caramel / Crystal 40L)
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  • Public: Yup, Shared
  • Last Updated: 2018-10-13 18:23 UTC