White/Golden Stout

Brewing Processes
1

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!

2

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.

3

There’s a recipe and info in Experimental Brewing

4

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

5

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

6

Check pg. 39

7

Got it!
Thank you!!

8

Interesting read on the subject: https://www.beeradvocate.com/articles/8077/pale-stout/

9

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.

10

Good read, thanks for sharing!

11

New Holland Brewing in Michigan makes an excellent version called Dragon’s Milk White. Haven’t tried to make one though.

12

Whole coffee beans.  Light roast.  Dry bean post fermentation 24-30 hours.  I’ve liked Kenyan beans in a coffee Lager or coffee Blonde.

13

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!!

14

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%

15

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

16

My experience with using coffee beans is they do not add any color at all if they are used whole — not ground or crushed.

I make a delicious coffee crème brûlée that is Snow White, yet has a pronounced coffee flavor.  They are added to the egg/cream mixture (steeped) for 15 minutes while the mixture is hot on the stove.