Whiteout Stout Recipe

Recipe Info

Recipe Image

Whiteout Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
White stout

This recipe was cloned from Spring Fedora White Stout.

Fermentables

9% - Flaked Oats - US
1.5
37
1
Mash
6% - Flaked Barley - US
1
32
2
Mash
65% - 2-Row - US
11
37
1
Mash
6% - Carapils - Dextrine Malt - US
1
33
1
Mash
6% - Lactose - Milk Sugar - US
1
41
1
Late
9% - Caramel/Crystal 10 - US
1.5
35
10
Mash

Hops

East Kent Goldings
1
Pellet
Boil
30 min(s)
5.5
10.7
Crystal
1
Pellet
Boil
60 min(s)
4.5
11.4

Yeast

White Labs English Ale WLP002
72%

Other Stuff

Whole Coffee Beans - Freshly Roasted
3
oz
Secondary
Cocoa Nibs
6
oz
Secondary
Vanilla Extract
2
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash 60 mins at 154 degrees
2.
Sparge at 170 degrees
3.
Add coffee beans to secondary for 3 days
4.
Add cocoa nibs to secondary for 7 days
5.
Boil for 60 minutes
6.
Add 1 lb lactose when 15 minutes are left in the boil

Tasting Notes (2)

Ridge-dog

Tasted on 12/24/2018 by Ridge-dog

Notes:

Changed the amount of coffee beans and Cocoa nibs. Was just a bit to bitter on the back end.

Ridge-dog

Tasted on 11/19/2018 by Ridge-dog

Notes:

Added 6oz of coffee and it is a little overpowering to the cocoa nibs and vanilla. I will pull that bag and leave the cocoa nibs on for 3 more days. Recipe changed to add only 4 ounces coffee beans.

Recipe Facts

Whiteout Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.095 OG
  • 1.027 FG
  • 22.1 IBU (tinseth) Bitterness
  • 0.23 BG:GU
  • 5.3° SRM Color
  • 75% Efficiency
  • 8.8% ABV Alcohol
  • 336 per 12oz Calories
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