V’s White Stout - Beer Recipe - Brewer's Friend

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V’s White Stout

190 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 95 gallons (fermentor volume)
Pre Boil Size: 100 gallons
Post Boil Size: 98.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Tuesday August 28th 2018
1.057
1.018
5.2%
23.3
7.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb American - Ashbourne Mild100 lb Ashbourne Mild 36 5.3 50.5%
55 lb Canadian - Pale 2-Row55 lb Pale 2-Row 36 1.75 27.8%
15 lb Flaked Oats15 lb Flaked Oats 33 2.2 7.6%
18 lb United Kingdom - Carastan Light (15L)18 lb Carastan Light (15L) 35 15 9.1%
10 lb Lactose (Milk Sugar)10 lb Lactose (Milk Sugar) 41 1 5.1%
198 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 oz Willamette20 oz Willamette Hops Pellet 4.5 Boil 60 min 17 57.1%
15 oz Willamette15 oz Willamette Hops Pellet 4.5 Boil 15 min 6.33 42.9%
35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Magnesium Chloride Water Agt Mash 1 hr.
68.08 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 5049 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
13615
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 2 15 24 11 48

3tsp calcium chloride
1tsp Epsom
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 gal Temperature -- 154 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 97.81 gal (391.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 85.81 gal (343.25 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 62.04 gal (248.16 qt) 47 188  
Strike water volume at mash thickness of 1 qt/lb 47 188  
Mash volume with grains 62.04 248.2  
Grain absorption losses -23.5 -94  
Remaining sparge water volume (equipment estimates 73.77 g | 295.1 qt) 75.96 303.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.79 3.2  
Pre boil volume (equipment estimates 97.81 g | 391.3 qt) 100 400  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.31 -5.3  
Post boil Volume (equipment estimates 95 g | 380 qt) 98.5 394  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 98.5 g | 394 qt) 95 380  
Total: 122.96 491.8
Equipment Profile Used: System Default
 
Notes

x2 five gallons of cold pressed coffee to brite tank.

Vanilla extract to kegs

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  • Last Updated: 2020-03-16 00:37 UTC