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Irish Flat white (Whisky Coffee White stout)

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.38 liters
Post Boil Size: 23.97 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72.5% (brew house)
Source: Mr Jamie Stirk
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)

Created: Tuesday October 6th 2020

Original Gravity:

1.062

Final Gravity:

1.016

ABV (standard):

6.0%

IBU (tinseth):

27.5

SRM (morey):

8.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Barrett Burston - Ale Malt4 kg Ale Malt	36.8	2.8	72.7%
0.24 kg	New Zealand - Light Crystal Malt0.235 kg Light Crystal Malt	35.4	31.98	4.3%
750 g	Rolled Oats750 g Rolled Oats	33	2.2	13.6%
0.27 kg	New Zealand - Biscuit Malt0.265 kg Biscuit Malt	35	30.46	4.8%
0.25 kg	Corn Sugar - Dextrose0.25 kg Corn Sugar - Dextrose	42	0.5	4.5%
5.50 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops		Pellet	15	Boil	60 min	27.53	100%
15 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops		27.53	100%
15 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	68 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
9 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Magnesium Chloride	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

White Labs - Opshaug Kveik Ale Yeast WLP518

Amount:	1 Each	Cost:
Attenuation (custom):	72.5%	Flocculation:	Medium
Optimum Temp:	25 - 30 °C	Starter:	No
Fermentation Temp:	22.2 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Milk Stout Ideal

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	19	18	165	81	118
Mash Chemistry and Brewing Water Calculator

Notes

Primary fermentation 5 days.
Secondary fermentation 7days

200g cocoa nibs Soaked in whisky
125g whole bean coffee on second day of fermentation
25g Oak chips soaked in whisky
1.5 Vanilla pod soaked in whisky

FG = 1017 @ 10.2C (1016 final)

Last Updated and Sharing

312

Views

Brews

Public: Yup, Shared
Last Updated: 2020-12-08 05:07 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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