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White Stout

220 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 31.68 gallons
Post Boil Size: 30 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Matt
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Tuesday October 28th 2025
1.066
1.018
6.3%
36.2
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
42 lb Rahr - Standard 2-Row42 lb Standard 2-Row 36.8 1.8 60.9%
15 lb Weyermann - Pale Wheat15 lb Pale Wheat 36 2 21.7%
10 lb Flaked Oats10 lb Flaked Oats 33 2.2 14.5%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.9%
69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Magnum4 oz Magnum Hops Pellet 12.1 Boil 60 min 28.16 44.4%
5 oz Fuggles5 oz Fuggles Hops Pellet 5.6 Boil 15 min 8.08 55.6%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Chalk Water Agt Mash 1 hr.
19 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 0 min.
1 tbsp Whirlfloc Water Agt Boil 10 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
1.50 lb Coffee Beans Flavor Other 2 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
6 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 641 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
21.12 gal Strike 152 °F 152 °F 60 min
15 gal Fly Sparge 168 °F 168 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 31.84 gal (127.35 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 19.84 gal (79.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 27.14 gal (108.54 qt). Suggest reducing strike water volume to 6.64 gal (26.56 qt) and adding 15.14 gal (60.54 qt) sparge/top-off. 21.78 87.1  
Strike water volume at mash thickness of 1.3 qt/lb 21.78 87.1  
Mash volume with grains 27.14 108.5  
Grain absorption losses -8.38 -33.5  
Remaining sparge water volume 18.53 74.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 31.68 126.7  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 30 120  
Going into fermentor 30 120  
Total: 40.31 161.2
Equipment Profile Used: System Default
 
Notes

Added 1.5 lbs of whole coffee beans after primary fermentation and dropping temp to 50f. .5 lbs of the beans were flavored (will add flavors later, can't recall off the top of my head). Then dropped temp to sub 40f and added vanilla extract and gingerbread extract after the beans were pulled with CO2 thru the racking arm. Kegged out the next day and force carbonated via head pressure. The coffee, vanilla and gingerbread married up well together.

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  • Last Updated: 2026-02-14 17:25 UTC