"White Woman's Instagram" PSL White Stout 5gal kit - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

"White Woman's Instagram" PSL White Stout 5gal kit

226 calories 23.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 40 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.68 gallons
Post Boil Size: 8.75 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Peter McArthur
Hop Utilization: 93%
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Saturday November 4th 2023
1.068
1.017
6.7%
42.1
5.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Bestmalz - BEST Heidelberg8 lb BEST Heidelberg 38 1.3 55.1%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 6.9%
0.80 lb Flaked Barley0.8 lb Flaked Barley 32 2.2 5.5%
0.80 lb Flaked Oats0.8 lb Flaked Oats 33 2.2 5.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.9%
16 oz Pumpkin (canned)16 oz Pumpkin (canned) - (late boil kettle addition) 8 0 6.9%
0.42 lb German - Acidulated Malt0.42 lb Acidulated Malt 27 3.4 2.9%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
0.50 lb Maple Syrup0.5 lb Maple Syrup - (late boil kettle addition) 29.8 0 3.4%
14.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 30 min 36.35 71.4%
0.20 oz HBC 4720.2 oz HBC 472 Hops Pellet 9.8 Boil 20 min 3.62 14.3%
0.20 oz HBC 4720.2 oz HBC 472 Hops Pellet 9.8 Boil 10 min 2.17 14.3%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Secondary 7 days
8 oz Coffee Beans Other Secondary 5 days
3 tbsp Pure Vanilla Extract Flavor Secondary 2 days
0.59 each Cinnamon Stick Spice Secondary 10 min.
0.04 oz Allspice Spice Secondary --
0.04 oz Nutmeg Spice Secondary --
0.04 oz Whole Cloves Spice Secondary --
2.50 g Calcium Chloride (dihydrate) Water Agt Mash --
3 g Epsom Salt Water Agt Mash --
2.50 g Gypsum Water Agt Mash --
 
Yeast
- Cellar Science English
Amount:
12 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
*Genus Brewing Fall 2023 H²O (Most Recent)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 5 4 4 1 66
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Strike 161 °F 152 °F 60 min
3.1 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.51 18  
Mash volume with grains 5.47 21.9  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 6.93 27.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.35 g | 25.4 qt) 9.68 38.7  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 8.75 35  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.75 g | 35 qt) 5.5 22  
Total: 11.43 45.7
Equipment Profile Used: System Default
 
Notes

Make 16oz tincture with spices- crush spices and let sit in mason jar with alcohol (vodka, everclear... or burbon if you're feelin' like adding an extra smoky complexity) for 1-2 weeks. Strain with coffee filter and add spice tincture to fermenter to taste preference right before you package. I cant imagine you'll use the whole 16oz of tincture of this but you do you!
You can get the whole versions of all the spices at Spice and Vine off N Sullivan by Steady Flow Growler House.

Add 1 can of pumpkin puree (Libby brand) at beginning of boil and still well.

Add Maple syrup, brown sugar and lactose to boil kettle with last hop addition.

For Cacao Nibs, add to fermenter in a mesh bag a week into fermentation.

For coffee beans, add whole coffee bens in a mesh bag 3-5 days before you want to package.

For vanilla, add 3 tbsp with coffee after you do a yeast dump or rack in to secondary (if yeast dump or rack). If you can find a good quality vanilla extract, use that. AVOID the imitation vanilla that you'd usually find in the baking isle. Fred Meyer's has some good quality ones but we use a brand called Beanilla that we order off their website (they have other cool extracts too!)

Last Updated and Sharing
 
132
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-11-04 22:55 UTC