White Stout 
All Grain Recipe
Submitted By: LinksAwakener (Shared)
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| Batch Size: 5.00 gal | Style: American Stout (13E) |
| Boil Size: 6.72 gal | Style Guide: BJCP 2008 |
| Color: 7.9 SRM | Equipment: James's Equipment |
| Bitterness: 29.8 IBUs | Boil Time: 60 min |
| Est OG: 1.078 (18.8° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.022 SG (5.5° P) | Fermentation: Ale, Two Stage |
| ABV: 7.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 1 lbs |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
3 |
| 1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
| 1 lbs |
Smoked Malt (9.0 SRM) |
Grain |
5 |
| 0.60 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
6 |
| 0.24 oz |
Goldings, East Kent [5.0%] - Boil 30 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 0.24 oz |
Goldings, East Kent [5.0%] - Boil 10 min |
Hops |
9 |
| 0.5 pkgs |
Ringwood Ale (Wyeast Labs #1187) |
Yeast |
10 |
| 3.00 oz |
Cacao Nibs (Secondary 7 days) |
Misc |
11 |
| 8.00 oz |
Coffee, whole beans (Secondary 2 days) |
Misc |
12 |
Notes
At start of fermentation, begin soaking 4-8 oz 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 Etherial Confections. We replaced the idea of using cold brew coffee concentrate with using whole beans. This Recipe Has Not Been Rated
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