0005 - White Stout - Beer Recipe - Brewer's Friend

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0005 - White Stout

167 calories 18.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 300 liters (ending kettle volume)
Pre Boil Size: 325 liters
Pre Boil Gravity: 11.2 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 167 calories (Per 330ml)
Carbs: 18.3 g (Per 330ml)
Created: Friday March 29th 2019
13.4 °P
3.8 °P
5.2%
39.3
4.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 kg American - Pale 2-Row50 kg Pale 2-Row 37 1.8 74.6%
5 kg United Kingdom - Oat Malt5 kg Oat Malt 28 2 7.5%
5 kg American - Caramel / Crystal 15L5 kg Caramel / Crystal 15L 35 15 7.5%
2 kg American - Smoked Malt2 kg Smoked Malt 37 5 3%
5 kg Lactose (Milk Sugar)5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.5%
67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
350 g Centennial350 g Centennial Hops Pellet 10.2 First Wort 60 min 34.79 63.6%
200 g Willamette200 g Willamette Hops Pellet 4.2 Boil 20 min 4.51 36.4%
550 g / $ 0.00
 
Yeast
Escarpment Labs - Cali Ale
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1407 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Etown
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
190 L Temperature -- 67 °C 60 min
Mash Out Temperature -- 78 °C 30 min
200 L Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 308.45 L. Suggest reducing initial water volume to 42.11 L and adding 263.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 226.92 L. Suggest reducing initial water volume to 4.48 L and adding 181.52 L sparge/top-off. 186
Strike water volume at mash thickness of 3 L/kg 186
Mash volume with grains 226.9
Grain absorption losses -62
Remaining sparge water volume 201.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 305.2 L) 325
Volume increase from sugar/extract (late additions) 3.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.8
Post boil volume (equipment estimates 319.8 L) 300
Estimated amount in fermentor 300
Total: 387.9  
Equipment Profile Used: System Default
 
Notes

*****Add Lactose at end of boil...

Add 1 kg of Cacao nibs to vodka and let soak for 3 days, starting 4 days after the beginning of fermentation, Cold Crash and add to fv once fermentation is complete. Add 3kg of whole coffee beans after cold crash. Leave to sit until full coffee flavour comes through.

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  • Last Updated: 2024-09-27 18:52 UTC