Great White Hope (White Stout) - Beer Recipe - Brewer's Friend

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Great White Hope (White Stout)

231 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Granero'd
Calories: 231 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Tuesday February 20th 2018
1.069
1.022
6.3%
46.7
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 69%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.3%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 6.9%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 6.9%
1 lb American - Smoked Malt1 lb Smoked Malt 37 5 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 60 min 41.49 60%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 5 Boil 30 min 3.54 20%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 5 Boil 10 min 1.67 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Cacao Nibs Flavor Secondary 7 days
8 oz Whole Coffee Beans Flavor Secondary 2 days
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.17 g | 12.7 qt) 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

We used 4oz of Ecuadorian cacao nibs along with 2oz of Dominican cacao nibs from Ethereal Confections.

At start of fermentation, begin soaking 4-8oz of cacao nibs in vodka.

After primary fermentation is complete, add cacao nibs and vodka to fermenter during secondary (for the remainder of fermentation)

We replaced the idea of using cold brew coffee concentrate with using whole beans.

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  • Last Updated: 2018-02-20 15:15 UTC