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White Stout

214 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.99 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Friday March 7th 2025
1.065
1.013
6.9%
32.0
8.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Briess - Pale Ale Malt 2-Row30 lb Pale Ale Malt 2-Row 36.8 3.5 73.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 2.4%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 12.2%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 4.9%
2 lb Rice Hulls2 lb Rice Hulls 0 0 4.9%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 2.4%
41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 30 min 25.64 50%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil at 212 °F 5 min 6.37 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocao Nibs Flavor Secondary 0 min.
24 oz Coffee Beans Flavor Secondary 0 min.
3 oz vanilla extract Flavor Secondary 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 316 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.88 gal Strike 160 °F 152 °F 60 min
8.99 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.61 gal (66.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.61 gal (18.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.66 gal (74.62 qt). Suggest reducing strike water volume to 8.72 gal (34.88 qt) and adding 6.66 gal (26.62 qt) sparge/top-off. 15.38 61.5  
Strike water volume at mash thickness of 1.5 qt/lb 15.38 61.5  
Mash volume with grains 18.66 74.6  
Grain absorption losses -5.13 -20.5  
Remaining sparge water volume (equipment estimates 6.61 g | 26.5 qt) 7.99 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.61 g | 66.5 qt) 17.99 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 15 g | 60 qt) 17 68  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17 g | 68 qt) 15 60  
Total: 23.37 93.5
Equipment Profile Used: System Default
 
Notes

Add Raspberry and Cherry Puree post ferment

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  • Last Updated: 2025-03-07 19:15 UTC