Blonde Heavy (White Stout) - 10 Gallon - Beer Recipe - Brewer's Friend

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Blonde Heavy (White Stout) - 10 Gallon

251 calories 28.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.249 (recipe based estimate)
Post Boil Gravity: 1.498 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 251 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
URL: https://blog.kegoutlet.com/brewing-a-white-stout-the-recipe/
Created: Saturday January 18th 2020
1.075
1.022
6.9%
6.8
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 69%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 10.3%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 6.9%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 6.9%
2 lb American - Smoked Malt2 lb Smoked Malt 37 5 6.9%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Columbus1.25 oz Columbus Hops Pellet 15 Boil 60 min 5.96 55.6%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Leaf/Whole 5 Boil 30 min 0.56 22.2%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Leaf/Whole 5 Boil 10 min 0.26 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Whole Coffee Beans Flavor Secondary 2 days
6 oz Cacao Nibs Flavor Secondary 7 days
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.98 psi       Temp: 40 °F       CO2 Level: 2.75 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.71 g | 26.8 qt) 6.63 26.5  
Mash volume with grains (equipment estimates 6.71 g | 26.8 qt) 8.95 35.8  
Grain absorption losses (steeping) -3.63 -14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.5 6  
Top off amount 8.5 34  
Going into fermentor 10 40  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 15.13 60.5
Equipment Profile Used: System Default
 
Notes

At start of fermentation, begin soaking 4-8oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to fermenter during secondary (for the remainder of fermentation).We used 4oz of Ecuadorian cacao nibs along with 2oz of Dominican cacao nibs from Ethereal Confections.Cold brew a coffee concentrate with a light/blonde roast. Add 6-16oz of coffee concentrate into fermenter during secondary fermentation.We replaced the idea of using cold brew coffee concentrate with using whole beans.

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  • Last Updated: 2020-01-18 02:45 UTC