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Blonde Heavy (White Stout) - 10 Gallon

Method: Partial Mash
Style: American Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.249 (recipe based estimate)
Post Boil Gravity: 1.498 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 251 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
URL: https://blog.kegoutlet.com/brewing-a-white-stout-the-recipe/

Created: Saturday January 18th 2020

Original Gravity:

1.075

Final Gravity:

1.022

ABV (standard):

6.9%

IBU (tinseth):

6.8

SRM (morey):

8.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	United Kingdom - Maris Otter Pale20 lb Maris Otter Pale	38	3.75	69%
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	10.3%
2 lb	American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L	35	20	6.9%
2 lb	Flaked Barley2 lb Flaked Barley	32	2.2	6.9%
2 lb	American - Smoked Malt2 lb Smoked Malt	37	5	6.9%
29 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Columbus1.25 oz Columbus Hops	Pellet	15	Boil	60 min	5.96	55.6%
0.50 oz	Kent Goldings0.5 oz Kent Goldings Hops	Leaf/Whole	5	Boil	30 min	0.56	22.2%
0.50 oz	Kent Goldings0.5 oz Kent Goldings Hops	Leaf/Whole	5	Boil	10 min	0.26	22.2%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Columbus (Pellet)	5.96	55.6%
1 oz	Kent Goldings (Leaf/Whole)	0.82	44.4%
2.25 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
16 oz	Whole Coffee Beans		Flavor	Secondary	2 days
6 oz	Cacao Nibs		Flavor	Secondary	7 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:	0.35 (M cells / ml / ° P) 241 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.98 psi Temp: 40 °F CO₂ Level: 2.75 Volumes

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

Notes

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.Cold brew a coffee concentrate with a light/blonde roast. Add 6-16oz of coffee concentrate into fermenter during secondary fermentation.We replaced the idea of using cold brew coffee concentrate with using whole beans.

Last Updated and Sharing

436

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Brews

Public: Yup, Shared
Last Updated: 2020-01-18 02:45 UTC

System Default

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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