White Coffee Chocolate Beer Recipe | All Grain Dry Stout | Brewer's Friend
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White Coffee Chocolate

282 calories 32.6 g 12 oz
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Keg Outlet
Calories: 282 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
URL: http://blog.kegoutlet.com/brewing-a-white-stout-the-recipe/
Created: Friday August 26th 2016
1.084
1.026
7.6%
37.1
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb United Kingdom - Maris Otter Pale7.25 lb Maris Otter Pale 38 3.75 69.1%
1.05 lb Flaked Oats1.05 lb Flaked Oats 33 2.2 10%
0.73 lb American - Caramel / Crystal 20L0.73 lb Caramel / Crystal 20L 35 20 7%
0.73 lb Flaked Barley0.73 lb Flaked Barley 32 2.2 7%
0.73 lb American - Smoked Malt0.73 lb Smoked Malt 37 5 7%
10.49 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.36 oz Warrior0.357 oz Warrior Hops Pellet 16 Boil 60 min 32.27 54.1%
0.15 oz Kent Goldings0.1525 oz Kent Goldings Hops Pellet 5 Boil 30 min 3.31 23.1%
0.15 oz Kent Goldings0.15 oz Kent Goldings Hops Pellet 5 Boil 10 min 1.54 22.7%
0.66 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 oz Cacao Nibs Other Primary 7 min.
4.80 oz Whole Coffee Beans Other Primary 2 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 230 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
just used purified water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Off the top of my head, I think that was about where we finished. I think we had an OG of 1.072 and an FG of 1.015. 7.5% ABV, but you wouldn't know it when you tried it.

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 used 4oz of Ecuadorian cacao nibs along with 2oz of Dominican cacao nibs from Ethereal Confections. We replaced the idea of using cold brew coffee concentrate with using whole beans.

As far as adding the beans, we just bagged some whole beans in a sanitized mesh bag and put them into the fermenter 36 hours prior to kegging. At over 8%, we figured there was enough alcohol to combat any problems

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  • Public: Yup, Shared
  • Last Updated: 2016-08-26 16:02 UTC
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