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White Stout

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 44.4 liters
Post Boil Size: 40.4 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ash Gillman
Calories: 245 calories (Per 330ml)
Carbs: 26.7 g (Per 330ml)

Created: Tuesday September 3rd 2019

Original Gravity:

1.079

Final Gravity:

1.022

ABV (standard):

7.5%

IBU (tinseth):

24.8

SRM (morey):

10.5

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 20°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 kg	United Kingdom - Maris Otter Pale10 kg Maris Otter Pale	38	3.75	66.7%
1.50 kg	Flaked Oats1.5 kg Flaked Oats	33	2.2	10%
1 kg	Flaked Barley1 kg Flaked Barley	32	2.2	6.7%
1 kg	New Zealand - Light Crystal Malt1 kg Light Crystal Malt	35.4	31.98	6.7%
1 kg	New Zealand - Manuka Smoked Malt1 kg Manuka Smoked Malt	36.8	2.03	6.7%
0.50 kg	New Zealand - Sour Grapes Malt0.5 kg Sour Grapes Malt	34	2.03	3.3%
15 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	15	Boil	60 min	17.15	25%
60 g	Fuggles60 g Fuggles Hops	Pellet	4.5	Boil	15 min	7.66	75%
80 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	17.15	25%
60 g	Fuggles (Pellet) 60 g Fuggles (Pellet) Hops	7.66	75%
80 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Saccharification	Infusion	--	69 °C	45 min
	Mash out	Temperature	--	75 °C	10 min
		Batch Sparge	--	75 °C	--
Starting Mash Thickness: 2 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
1 g	Gypsum	Water Agt	Sparge	1 hr.
75 g	Black Matador coffee beans (dark espresso), cracked	Flavor	Secondary	7 days
66 g	cocao nibs, cracked	Flavor	Secondary	7 days
50 g	Loxoboxo coffee beans (medium espresso), cracked	Flavor	Secondary	7 days
8 g	vanilla essence	Flavor	Secondary	7 days
100 g	Vittoria coffee, cracked	Flavor	Secondary	1 days

Priming

Method: co2 Amount: 0.82 bar Temp: 4 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Recipe

Malt profile
https://blog.kegoutlet.com/brewing-a-white-stout-the-recipe/
Hops from batch 18, porter
https://www.brewersfriend.com/homebrew/brewsession/291483
Additives compromise between above and https://beerandbrewing.com/considering-the-white-stout/

I wanted 100g ea of cocao nibs and coffee, but ran out of the former.

Last Updated and Sharing

987

Views

Brews

Public: Yup, Shared
Last Updated: 2019-09-25 01:39 UTC
Snapshot Created: 2019-09-03 03:30 UTC
Link To Parent Recipe

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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White Stout

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