White Stout

All Grain Recipe

Submitted By: wreck99 (Shared)
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Brewer: Matthew Morris
Batch Size: 6.00 galStyle: American Stout (20B)
Boil Size: 8.54 galStyle Guide: BJCP 2015
Color: 6.1 SRMEquipment: Wrecked Brewery - 6 gal
Bitterness: 44.5 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Wrecked Brewery - Full
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.60 gal Clover SC Water 1
3.00 g Calcium Chloride (Mash 60 min) Misc 2
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.00 g Pickling Lime (Mash 60 min) Misc 5
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6
1 lbs Barley, Flaked (1.7 SRM) Grain 7
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8
1 lbs Oats, Flaked (1.0 SRM) Grain 9
1 lbs Viking Smoked Malt, Cherry wood (5.1 SRM) Grain 10
3.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 11
1.50 oz Challenger [7.5%] - Boil 60 min Hops 12
1.00 oz Cascade [5.5%] - Boil 15 min Hops 13
0.50 oz Centennial [10.0%] - Boil 15 min Hops 14
1.0 pkgs British Ale (White Labs #WLP005) Yeast 15
8.00 oz Whole Coffee Beans (Secondary 2 days) Misc 16
3.00 oz Cocoa Nibs (Secondary 2 weeks) Misc 17

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