White Stout - Beer Recipe - Brewer's Friend

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White Stout

231 calories 27.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 44.4 liters
Post Boil Size: 40.4 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ash Gillman
Calories: 231 calories (Per 330ml)
Carbs: 27.5 g (Per 330ml)
Created: Wednesday August 21st 2019
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White Stout

by 8^bit Homebrew

OG: 1.079 FG: 1.022 ABV: 7.5% IBU: 25

1.074
1.024
6.6%
22.0
10.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 3.75 66.7%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 10%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 6.7%
1 kg New Zealand - Light Crystal Malt1 kg Light Crystal Malt 35.4 31.98 6.7%
1 kg New Zealand - Manuka Smoked Malt1 kg Manuka Smoked Malt 36.8 2.03 6.7%
0.50 kg New Zealand - Sour Grapes Malt0.5 kg Sour Grapes Malt 34 2.03 3.3%
15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 15.2 25%
60 g Fuggles60 g Fuggles Hops Pellet 4.5 Boil 15 min 6.79 75%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g cocao nibs, cracked Flavor Secondary 7 days
100 g Black Matador coffee beans (dark espresso), cracked Flavor Secondary 7 days
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 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
Saccharification Infusion -- 69 °C 45 min
Mash out Temperature -- 75 °C 10 min
Batch Sparge -- 75 °C --
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.9 L. Suggest reducing strike water volume to 35.5 L and adding 3.5 L sparge/top-off. 39
Strike water volume at mash thickness of 2.6 L/kg 39
Mash volume with grains 48.9
Grain absorption losses -15
Remaining sparge water volume (equipment estimates 21 L) 21.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.1 L) 44.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 38 L) 40.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 40.4 L) 38
Total: 60.3  
Equipment Profile Used: System Default
 
Notes

Recipe

Malt profile
https://blog.kegoutlet.com/brewing-a-white-stout-the-recipe/
Hops from batch 18, porter
https://www.brewersfriend.com/homebrew/brewsession/291483
Additives compromise between above and https://beerandbrewing.com/considering-the-white-stout/

I wanted 100g ea of cocao nibs and coffee, but ran out of the former.

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  • Last Updated: 2019-09-05 23:02 UTC