White stout might sound like a contradiction, but it’s a fascinating twist on traditional stouts. Unlike the dark, roasty beers we associate with the style, white stouts surprise with their pale color while delivering rich, creamy flavors reminiscent of coffee, chocolate, and vanilla. It’s a brew that plays with your expectations and delights your taste buds.
I love how this recipe brings out the essence of a stout without the heavy roasted malts. Instead, it relies on clever ingredient choices to mimic those bold flavors. Whether you’re a homebrewer looking to try something unique or a beer enthusiast curious about this intriguing style, crafting your own white stout is a rewarding experience.
White Stout Recipe
Creating a white stout offers an exciting opportunity to experiment with unique flavors while crafting a beer that surprises the senses. Follow these step-by-step instructions to brew your own white stout at home.
Ingredients
Base Malts
- 7 lbs pale malt
- 2 lbs wheat malt
- 1 lb flaked oats
Specialty Malts and Adjuncts
- 8 oz carapils malt
- 4 oz honey malt
Hops
- 0.5 oz Cascade hops (for bittering)
- 0.25 oz Centennial hops (for aroma)
Additions
- 4 oz cocoa nibs
- 2 oz cracked coffee beans (medium roast works best)
- 2 vanilla beans, split
- 1 tsp Irish moss (for clarity)
Yeast
- 1 packet Wyeast 1056 (American Ale yeast) or similar
Optional
- 4 oz lactose (for added sweetness, optional)
Equipment
- Brewing kettle (at least 5 gallons)
- Fermentation vessel
- Fine mesh bag or muslin sack
- Siphon and bottling setup
Steps
1. Prepare Your Grains
Milled grains deliver the best extraction. Grind the pale malt, wheat malt, flaked oats, carapils, and honey malt to a coarse consistency. Combine them in a single container for efficient mashing.
2. Mash
Heat 3.5 gallons of water to approximately 152°F. Transfer your grains into a brewing kettle. Use a mesh bag if you prefer an easier cleanup. Maintain this temperature for 60 minutes and stir occasionally.
3. Sparge
Raise the temperature to 170°F and rinse the grain bed with 1.5 gallons of heated water. Allow the liquid to fully drain. This ensures you’re extracting all sugars necessary for fermentation.
4. The Boil
Bring your wort to a rolling boil. Here’s the hop schedule for reference:
| Time Left in Boil | Hops | Weight |
|---|---|---|
| 60 minutes | Cascade hops | 0.5 oz |
| 10 minutes | Centennial hops | 0.25 oz |
Add 1 tsp Irish moss with 15 minutes left in the boil to promote clearer beer.
5. Primary Fermentation
Cool the wort quickly to 68°F using an immersion chiller. Transfer it to the fermentation vessel, pitch the yeast, and attach an airlock. Allow fermentation to take place for 7–10 days at around 66–70°F.
6. Secondary Fermentation with Additions
After primary fermentation stabilizes, transfer the beer to a second vessel. Add cocoa nibs, vanilla beans, cracked coffee beans, and lactose (if using). Let it rest for another 7 days to infuse these rich, stout-like flavors.
7. Bottling or Kegging
Once fermentation is complete, siphon the beer off the sediments and prepare for packaging. Prime with sugar if bottling. For kegs, carbonate to your desired level (typically 2.3–2.6 volumes of CO2).
8. Enjoy
Let the beer condition for 2 weeks for optimal flavor development. Once ready, pour into a glass and savor the creamy mouthfeel and layered flavors of coffee, chocolate, and vanilla in your pale but seemingly magical white stout.
Ingredients
Crafting a white stout requires a careful selection of ingredients to achieve its distinct pale color and rich, layered flavors. Here’s everything I use to brew this unique beer style.
Base Malt and Specialty Grains
- 8 lbs Pale Malt (2-row)
- 2 lbs Wheat Malt
- 1 lb Oats (flaked, for creaminess)
- 0.5 lb Carapils (for enhanced body)
Hops and Yeast
- 1 oz Cascade Hops (bittering, 60-minute boil)
- 0.5 oz Willamette Hops (aroma, 10-minute boil)
- 1 packet American Ale Yeast (Safale US-05 or equivalent, for clean fermentation)
Additives and Flavorings
- 2 oz Cocoa Nibs (steeped in vodka for 48 hours)
- 1 oz Coffee Beans (crushed, steeped in vodka for 48 hours)
- 1 Vanilla Bean (split and scraped)
- 1 tsp Irish Moss (clarifying agent, added during boil)
Equipment Needed
To brew a white stout at home, having the right equipment ensures a smooth and efficient process. Below, I’ve outlined the essential brewing and fermentation tools to get started.
Brewing Equipment
- Mash Tun: To mash your grains effectively and extract sugars. A 5-gallon capacity works well for this recipe.
- Brew Kettle: A large pot, at least 7.5 gallons, for boiling the wort.
- Stirring Spoon: A long, sturdy spoon to mix ingredients during the mash and boil.
- Thermometer: A precision thermometer to monitor mash and wort temperatures.
- Hydrometer: To measure the specific gravity before and after fermentation.
- Scale: A digital kitchen scale for accurately weighing grains, hops, and other additions.
- Strainer or Mesh Bag: For steeping specialty grains and flavor additions like cocoa nibs and coffee beans.
- Wort Chiller: An immersion or counterflow chiller to cool the wort quickly after the boil.
Fermentation Equipment
- Fermenter: A 6.5-gallon glass carboy or plastic fermentation bucket with an airlock.
- Airlock and Bung: To seal the fermenter, allowing CO2 to escape while preventing contamination.
- Sanitizer: A no-rinse sanitizer like Star San for cleaning all equipment thoroughly.
- Auto-Siphon: For transferring beer from the fermenter to bottles or a secondary fermenter.
- Bottling Bucket: A bucket with a spigot for easy bottling, if you plan to bottle your stout.
- Bottles and Caps: Use sturdy glass bottles along with a capper. Flip-top bottles work as well.
By organizing these tools ahead of time, you’ll be ready to dive into the brewing and fermentation process smoothly.
Directions
Follow these step-by-step instructions to brew your own white stout at home. Make sure to have all your ingredients and equipment ready before starting.
Prep
- Measure and mill 8 lbs of pale malt, 2 lbs of wheat malt, and 1 lb of flaked oats. Use a grain mill to achieve a coarse grind.
- Prepare 1 oz of Cascade hops and 1 oz of Willamette hops, keeping them in separate containers for easy access during the boil.
- Sanitize all your equipment, including the mash tun, brew kettle, fermenter, and airlock. Use a brewery-grade sanitizer to avoid contamination.
- Preheat 4 gallons of water to 165°F.
Mash
- Add the milled grains to the mash tun and slowly pour the preheated water over them, stirring to avoid clumps.
- Maintain a mash temperature of 152°F for 60 minutes. Use a thermometer to monitor the temperature and adjust as needed.
- After the mash, perform a sparge by rinsing the grains with 170°F water until you collect approximately 6.5 gallons of wort.
Boil
- Bring the wort to a rolling boil in the brew kettle.
- Add 1 oz of Cascade hops at the start of the 60-minute boil.
- At 30 minutes into the boil, add 1 oz of Willamette hops.
- With 15 minutes remaining, add Irish Moss (1 tsp) to aid in clarity.
- In the last 10 minutes of the boil, add 4 oz of cocoa nibs and 4 oz of coarsely crushed coffee beans in a muslin bag.
- Cool the wort rapidly using a wort chiller until it reaches 70°F.
Fermentation
- Transfer the cooled wort to a sanitized fermenter, leaving behind any trub.
- Add the yeast (American Ale Yeast) to the wort, ensuring the temperature is below 72°F to avoid harming the yeast.
- Seal the fermenter with an airlock and store it in a cool, dark place at 68°F-72°F.
- Allow primary fermentation to proceed for 1-2 weeks. Check the gravity readings to ensure fermentation is complete.
Secondary Fermentation (Optional)
- If you want to enhance flavors, rack the beer into a secondary fermenter.
- Add one split and scraped vanilla bean, and let it sit for 7-10 days.
- Monitor flavors to avoid over-extraction, then transfer to bottles or kegs for carbonation.
Packaging the Stout
After fermentation is complete and your white stout has reached its desired flavor profile, it’s time to package it for enjoyment. Whether you prefer bottling or kegging, this step ensures your beer is carbonated and ready to serve.
Bottling
To bottle successfully, I start by thoroughly sanitizing all bottles, caps, and a bottling wand. Using a clean environment is critical to avoid contamination. I follow these steps for efficient bottling:
- Prepare priming sugar solution: Dissolve 4 oz of priming sugar in 2 cups of boiling water, then let it cool to room temperature. The sugar will help naturally carbonate the stout in bottles.
- Transfer beer: Gently transfer the stout from the fermenter to a sanitized bottling bucket, leaving sediment behind. Carefully swirl in the priming sugar solution to evenly distribute it without introducing oxygen.
- Fill bottles: Attach the bottling wand to the spigot of the bottling bucket, then fill each bottle to about 1 inch below the top. This headspace is important for proper carbonation.
- Cap bottles: Place sanitized caps on each bottle and seal them tightly using a capper.
- Condition bottles: Store the bottles upright at room temperature (around 68–72°F) for 2 weeks to carbonate. Once carbonated, move them to refrigeration for long-term storage.
Kegging
For kegging, I follow a slightly different process that allows for faster carbonation. Here’s how I prepare my white stout for kegging:
- Clean and sanitize the keg: Before starting, I ensure every part of the keg—inside and fittings—are sanitized. Clean equipment is key to preserving the stout’s flavors.
- Transfer beer: Using a sanitized siphon, I carefully transfer the stout into the keg to avoid disturbing sediment or introducing oxygen.
- Seal and pressurize: Seal the keg and connect the CO2 tank. I pressurize the keg to around 12 PSI for serving and adjust based on my carbonation preference.
- Force carbonate (optional): For quicker carbonation, I increase the pressure to 30 PSI, gently rock the keg for 5–10 minutes, then reduce back to serving pressure.
- Chill and serve: Place the keg in a kegerator or refrigerator to chill. In 24–48 hours, the stout will be fully carbonated and ready to pour.
Both bottling and kegging give me control over the final presentation of my white stout, making it easier to share or enjoy fresh on tap at home.
Tips for Success
Crafting a white stout at home requires precision and attention to detail to achieve the perfect balance of flavors and clarity. Over the years, I’ve learned several tips that can help ensure your brew turns out just right.
1. Sanitation is Key
I always make sure every piece of equipment is thoroughly sanitized before and after each step. Contamination can ruin the beer, so I use a no-rinse sanitizer to keep everything spotless without leaving any residues behind.
2. Dial in Your Mash Temperature
Maintaining a consistent mash temperature is crucial for extracting the right balance of fermentable sugars and proteins. I aim for 152°F during mashing, which provides a medium body and ensures the desired creamy mouthfeel.
3. Grind Grains Appropriately
When milling the grains, I use a fine crush without pulverizing them into powder. This improves efficiency during the mash while preventing stuck sparges. If you buy pre-milled grains, ensure they’re crushed to a similar consistency.
4. Don’t Overdo Specialty Ingredients
While cocoa nibs, coffee beans, and vanilla are essential for flavor, overusing them can overpower the balance. I steep cocoa nibs and coffee beans in secondary fermentation for 2-3 days, tasting daily to ensure the flavors remain complementary.
5. Use Fresh Ingredients
For the best results, I always rely on fresh ingredients. Pale malt, wheat malt, flaked oats, hops, coffee beans, and cocoa nibs lose their potency over time. Using high-quality, fresh ingredients guarantees vibrant flavors.
6. Monitor Fermentation Temperature
Controlling the fermentation temperature is vital to avoid off-flavors. I keep mine between 65°F and 72°F, depending on the yeast strain, to ensure the yeast performs optimally without creating undesirable byproducts.
7. Test Gravity Regularly
I use a hydrometer or refractometer to check the specific gravity at key points in the process. This not only helps me ensure fermentation is progressing as expected but also provides valuable insights into the final alcohol content.
8. Experiment With a Vanilla Bean
For an extra layer of complexity, I add a split and scraped vanilla bean during secondary fermentation. This step enhances the overall sensory experience with a subtle, complementary sweetness.
9. Allow Proper Aging
Rushing to bottle or keg too soon can leave the stout unbalanced. I let the beer condition for at least 1-2 weeks after fermentation, allowing the flavors to meld beautifully and mellow out sharp edges.
10. Keep Accurate Records
I always keep a detailed brewing journal, noting measurements, ingredients, timing, and temperatures. This not only helps me refine the recipe but also makes it easier to replicate success in future batches.
Conclusion
Brewing a white stout at home is a creative and rewarding experience that pushes the boundaries of traditional beer styles. With its unique combination of pale appearance and rich, complex flavors, it’s a brew that surprises and delights.
By carefully selecting quality ingredients and following a precise brewing process, you can craft a white stout that’s both flavorful and visually intriguing. Whether you’re bottling or kegging, the final product is sure to impress.
Take your time, enjoy the process, and don’t be afraid to experiment. Each batch offers an opportunity to refine your skills and create something truly unique. Cheers to your brewing journey!