Sweet Stout Recipe - Spring Fedora White Stout

Recipe Info

Recipe Image

Spring Fedora White Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
It's important that you brew with whole coffee beans instead of grounds or actual cold pressed coffee. You will still get the coffee flavor but without the color; necessary for a white stout. Since there is no dark roasted malt or chocolate notes as a result - the cocoa nibs will add the appropriate notes you want from a stout.

Fermentables

75% - Maris Otter Pale - UK
11
190
15
Mash
7% - Munich Light - CA
1
170
50
Mash
5% - Crystal 40L - CA
0.75
170
200
Mash
5% - Unmalted Wheat - BE
0.75
175
10
Mash
4% - Flaked Oats - US
0.625
185
5
Mash
4% - Flaked Barley - US
0.625
160
10
Mash

Hops

Galena
0.5
Pellet
Boil
60 min(s)
65
4.9
Glacier
1
Pellet
Boil
20 min(s)
28
2.5

Yeast

White Labs English Ale WLP002
72%

Other Stuff

Whole Coffee Beans - Freshly Roasted
8
oz
Secondary
Cocoa Nibs
3
oz
Secondary
Vanilla Bean
5
each
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 2 days
4.
Add cocoa nibs to secondary for 7 days
5.
Add vanilla bean (soaked in vodka) for 7 days

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Spring Fedora White Stout
Sweet Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.410 OG
  • 1.115 FG
  • 7.4 IBU (tinseth) Bitterness
  • 0.02 BG:GU
  • 29.7° SRM Color
  • 75% Efficiency
  • 38.1% ABV Alcohol
  • 2362 per 12oz Calories
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