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2019 White Stout

242.78 calories 20.34 g
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 45 gallons (fermentor volume)
Pre Boil Size: 50 gallons
Post Boil Size: 48.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: (Per )
Carbs: (Per )
Created Friday September 13th 2019
1.074
1.012
8.1%
21.81
4.27
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
54 lb Belgian - Pilsner54 lb Pilsner 37 1.6 43.2%
38 lb German - Pilsner38 lb Pilsner 38 1.6 30.4%
3 lb German - Acidulated Malt3 lb Acidulated Malt 27 3.4 2.4%
21 lb Rolled Oats21 lb Rolled Oats 33 2.2 16.8%
9 lb Corn Sugar - Dextrose9 lb Corn Sugar - Dextrose 42 0.5 7.2%
125 lb / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Bravo4 oz Bravo Hops Leaf/Whole 15.5 Boil 60 min 20.51 50%
4 oz Fuggles4 oz Fuggles Hops Pellet 4.5 Boil 5 min 1.31 50%
8 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 152 °F 90 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Espresso Bean Flavor Secondary 1 days
4 oz oak tannin Flavor Secondary 1 days
1 lb Cocoa Nib Flavor Secondary 1 days
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1071 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 60.85 243.4  
Strike water volume at mash thickness of 1.3 qt/lb 37.7 150.8  
WARNING: Mash tun capacity exceeded.
Volume required: 47 gal. Reduce mash thickness 		   
Remaining sparge water volume 23.15 92.6  
Grain absorption losses -14.5 -58  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 46.1 184.4  
Volume increase from sugar/extract (early additions) 0.7 2.8  
Adjusted starting boil size 46.8 187.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.3 -1.2  
Amount going into fermentor 45 180  
Total: 60.85 243.4
 
Notes

Espresso beans are used whole in secondary for no more than 24 hrs.

Nibs are added to a "tea" of water being brought down from a boil, and the whole tea is added to secondary with the espresso beans.

Oak Tannin is in liquid form and added at the same time as beans and nibs.

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  • Last Updated: 2019-09-15 20:04 UTC