Noel White Stout - Beer Recipe - Brewer's Friend

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Noel White Stout

333 calories 37.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Sean
Calories: 333 calories (Per 12oz)
Carbs: 37.8 g (Per 12oz)
Created: Friday January 20th 2023
1.099
1.030
9.0%
32.4
10.0
5.4
70.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale $ 7.40 / lb
$ 70.30 		38 3.75 51.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.1%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 8.1%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.4%
1 lb Smoked Malt1 lb Smoked Malt 37 3 5.4%
3 lb Briess - DME Goldpils Vienna3 lb DME Goldpils Vienna 45 6 16.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.4%
18.50 lbs / $ 70.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - Magnum0.75 oz Magnum Hops Pellet 14.5 Boil 60 min 29.06 60%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Lupulin Pellet 5 Boil 15 min 3.31 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Nibs Spice Kegging 4 days
1.50 oz chocolate extract Flavor Kegging --
1 oz Vanilla extract Flavor Kegging --
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Oak Lodge Water Supply
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
Steeping 131 °F -- 30 min
Steeping 140 °F -- 20 min
Steeping -- 150 °F 240 min
Steeping -- 158 °F 60 min
Steeping -- 168 °F 240 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.82 19.3  
Mash volume with grains 5.98 23.9  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 3.02 12.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 7.47 g | 29.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 7.84 31.4
Equipment Profile Used: System Default
 
Notes

Could have added more chococolate & vanilla easily.

Soaked 6 oz cocao nibs in whiskey for 2-4 days
take that liquid, freeze it, skim fat and put extract into keg


Added 32 Oz dme for 3 lbs
96 Oz sparge
took me to 5.8 G or so after starting at 4.8 G

Og 1.099
Fg 1.023 + 5 Oz of whiskey w nibs or so = 10.25% est.

overnight step mash

Nibs idea:
I use nibs all the time. Should soak in 80 proof for 24, go ahead and dump the liquid in your beer too. No more than 5 days on the nib soak including the soak time. They begin to become bitter if in too long. One combat if searching for chocolate flavor, since we eat commercial chocolate we are expectant of a certain type flavor, which is a lot of vanilla. Pull 2 oz off and use a dropper with vanilla extract to check it out. 5 drops is about a TBSP in a 5 gal batch for some math.. So if you like 2 drops use a tsp and a half or a half of a Tbsp.
can also freeze end product to skim fat off

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  • Last Updated: 2023-02-07 22:29 UTC