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Author Topic: White/Golden Stout  (Read 2751 times)

Online HopDen

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White/Golden Stout
« on: December 03, 2022, 07:41:54 am »
Looking to formulate a recipe for a pale stout and need some advice, more so from people who brews them, but obviously all comments are welcome.
Obviously want that stout flavor minus the color. More on the sweet side I think.
My thoughts for base malt are marris otter, followed with vienna maybe, and flaked barley. Probably need some crystal. I don't think I need much in the way of adjuncts. Cocao nibs, coffee and vanilla bean after cold crash and yeast slurry collected.
 As far as hops and yeast, kent goldings and an english ale yeast.

Any comments are appreciated!

Offline dmtaylor

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Re: White/Golden Stout
« Reply #1 on: December 03, 2022, 08:42:06 am »
I've been wanting to try to brew one but haven't settled on a recipe yet.  Cold steep of the coffee and nibs seems like it should work best.  Also I know the flavors of cacao nibs can be very mild so I would either use a LOT of them and/or I would try to process them like coffee beans into as fine a dust possible without turning them into a paste.

Kent Goldings seems like a great choice for this style, as does the English yeast (or Irish!?).

Best of luck to you, enjoy.
Dave

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Offline denny

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Re: White/Golden Stout
« Reply #2 on: December 03, 2022, 09:07:39 am »
There's a recipe and info in Experimental Brewing
Life begins at 60.....1.060, that is!

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Online HopDen

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Re: White/Golden Stout
« Reply #3 on: December 03, 2022, 11:24:16 am »
I've been wanting to try to brew one but haven't settled on a recipe yet.  Cold steep of the coffee and nibs seems like it should work best.  Also I know the flavors of cacao nibs can be very mild so I would either use a LOT of them and/or I would try to process them like coffee beans into as fine a dust possible without turning them into a paste.

Kent Goldings seems like a great choice for this style, as does the English yeast (or Irish!?).

Best of luck to you, enjoy.

Thanks Dave
I'm sure to post a recipe when i feel that its a well structured one.

Online HopDen

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Re: White/Golden Stout
« Reply #4 on: December 03, 2022, 11:25:33 am »
There's a recipe and info in Experimental Brewing

Denny, I looked for it but am having trouble finding anything on a pale stout. I will look again. Thanks!

Offline denny

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Re: White/Golden Stout
« Reply #5 on: December 03, 2022, 11:39:53 am »
There's a recipe and info in Experimental Brewing

Denny, I looked for it but am having trouble finding anything on a pale stout. I will look again. Thanks!

Check pg. 39
Life begins at 60.....1.060, that is!

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Online HopDen

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Re: White/Golden Stout
« Reply #6 on: December 03, 2022, 12:05:35 pm »
There's a recipe and info in Experimental Brewing

Denny, I looked for it but am having trouble finding anything on a pale stout. I will look again. Thanks!

Check pg. 39

Got it!
Thank you!!

Offline BrewBama

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Re: White/Golden Stout
« Reply #7 on: December 03, 2022, 12:07:29 pm »

Offline Iliff Ave

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Re: White/Golden Stout
« Reply #8 on: December 03, 2022, 03:39:24 pm »
Mine gets a mix of pils/Munich for the base, then oven toasted flaked oats and a small amount of amber and light crystal malt.
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

Online HopDen

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Re: White/Golden Stout
« Reply #9 on: December 03, 2022, 03:50:31 pm »

Offline Kevin

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Re: White/Golden Stout
« Reply #10 on: December 04, 2022, 10:12:51 am »
New Holland Brewing in Michigan makes an excellent version called Dragon's Milk White. Haven't tried to make one though.
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Offline Big Harry Deehl

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Re: White/Golden Stout
« Reply #11 on: December 04, 2022, 01:23:45 pm »
Whole coffee beans.  Light roast.  Dry bean post fermentation 24-30 hours.  I've liked Kenyan beans in a coffee Lager or coffee Blonde.
« Last Edit: December 04, 2022, 01:26:34 pm by Big Harry Deehl »
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Online HopDen

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Re: White/Golden Stout
« Reply #12 on: December 04, 2022, 02:41:29 pm »
Here is a preliminary recipe:

RO Water
36ppm Ca
22ppm Mg
47ppm Na
87ppm COS4
63ppm CL2
68ppm BiCarb
Balanced Profile but I'm thinking I should go malty

Mash @154 60 Mins
 

80% Maris Otter (Muntons)
10.6% Flaked barley (Briess)
5.7% Blonde Roastoat Malt (Briess) (6 SRM) may increase amount
1.8% Chocolate Malt Pale (Proximity)
1.8% Extra Special Malt (Briess)
Challenger @60 17-IBU's
EKG @15 8-IBU's
WLP004 Ferment @ 68*

Secondary:
Cacao Nibs 
Vanilla Beans
Yirgacheffe Medium Roast Coffee 5oz?

I have nearly zero experience adding coffee to a recipe. I am thinking that I should lightly crush and cold steep. Add to secondary with vanilla and cocoa nibs


OG-1.057
FG-1.017

SRM is 12 I feel that may be too much color

I don't think this beer needs to be high gravity but the jury is out on this.

Criticism welcome!!
« Last Edit: December 04, 2022, 02:47:14 pm by HopDen »

Offline mkecollins

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Re: White/Golden Stout
« Reply #13 on: January 30, 2023, 03:35:54 pm »
Here’s the recipe I use, have brewed twice now and I like the results. 
11 lb Maris Otter
1.25 lb flaked barley
1 lb flaked oats
4.8 oz crystal 30
4.8 oz crystal 40
1 lb lactose, added with 20 min left in the boil. 

I do a protein rest at 121F for 20 min, then 158F for 45 min.  Yes, the protein rest is not required, but for some reason my brews just come out better when I do. 

Hops: (target 25 IBU)
.9 oz Centennial (10%) for 1 hour
.5 oz Hallertauer (3.8%) for 1 minute

Yeast:
2 vials White Labs WLP007 Dry English Ale.  Ferment  at 67F for 1-2 weeks until FG is 1.020 (or less if you prefer it a bit drier).  I raised the temp to 72F for the last 3 days. 

Now for the fun part:
Add 2-4 oz cocoa nibs and 1-2 vanilla beans directly to the fermenter.  You can rack off to a secondary if you like.  I used 2 oz cocoa nibs and 1 bean, use more if your cocoa/vanilla is old.  I left for 10 days and needed more cocoa, so added another 2oz for the last 4 days.  When you’re happy with the cocoa and vanilla flavor, transfer to a keg and add 2 oz of your favorite coffee beans in a hop bag.  The coffee beans infuse much quicker than the cocoa nibs, so I only left them for 48 hours, then remove them. 

OG 1.075
FG 1.020
ABV 7.2%

Offline fredthecat

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Re: White/Golden Stout
« Reply #14 on: January 30, 2023, 07:24:45 pm »
Whole coffee beans.  Light roast.  Dry bean post fermentation 24-30 hours.  I've liked Kenyan beans in a coffee Lager or coffee Blonde.

so the light roast coffee beans dont contribute much colour? i always wondered about that