Sweet Stout Recipe - Hell of a Hat White Stout

Recipe Info

Recipe Image

Hell of a Hat White Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
it is important that you brew with cracked freshly roasted whole coffee beans, 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.

This recipe was cloned from Clone Of Spring Fedora White Stout.

Fermentables

50% - 6-Row - US
6.25
35
2
Mash
10% - 2-Row - US
1.25
37
1
Mash
10% - Flaked Oats - US
1.25
37
1
Mash
10% - Flaked Barley - US
1.25
32
2
Mash
10% - Carafoam - DE
1.25
34
1
Mash
10% - Caramel/Crystal 10 - US
1.25
35
10
Mash

Hops

Galena
0.5
Pellet
Boil
60 min(s)
13
21.5
Glacier
1
Pellet
Boil
20 min(s)
5.6
11.2

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

Hell of a Hat White Stout
Sweet Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.018 FG
  • 32.7 IBU (tinseth) Bitterness
  • 0.50 BG:GU
  • 5.3° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 223 per 12oz Calories
Clone This Recipe

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