White Chocolate Stout – Easter Beer (25 L / 6.6 gal)
A decadent twist on a stout — this “white stout” delivers all the flavours of a traditional stout without the dark colour. Built on a pale malt base with oats, wheat, coffee, lactose, and Cadbury Caramilk white chocolate, this beer brings creamy body, espresso notes, and dessert-like sweetness in a light golden pour.
Stats
- Style: White Stout / Specialty Blonde Ale
- ABV: 5.4%
- OG: 1.057 (measured 1.062)
- FG: 1.020 (measured 1.021)
- IBU: 16
- Colour: 10 EBC
- Carbonation: 2.4 vols CO₂
- Batch Size: 25 L (6.6 gal)
- Boil Time: 60 min
- Efficiency: 72%
Ingredients
Grain & Adjuncts (4.91 kg / 10.8 lb base + additions)
- 3.928 kg (8.66 lb) Pale Ale Malt — 80%
- 344 g (0.76 lb) Rolled Oats — 7%
- 245 g (0.54 lb) Rolled Wheat — 5%
- 245 g (0.54 lb) Wheat Malt — 5%
- 147 g (0.32 lb) Gladiator Malt — 3%
- 250 g (0.55 lb) Rice Hulls
Flavour Additions
- 1.08 kg (2.38 lb) Cadbury Caramilk white chocolate (boil)
- 350 g (0.77 lb) Lactose @ 10 min
- 400 g (0.88 lb) Coffee beans (secondary)
- 60 ml vanilla extract (secondary)
Hops (72 g / 2.5 oz total)
- 22 g (0.78 oz) Fuggle @ 60 min — 9 IBU
- 50 g (1.76 oz) Spalt @ 15 min — 7 IBU
Yeast
- 2 packs Fermentis SafAle S-04
Water Profile (NEIPA-style for softness)
- Ca 62 ppm • Mg 9 ppm • Na 15 ppm
- Cl 98 ppm • SO₄ 49 ppm • HCO₃ 57 ppm
- SO₄/Cl ratio: 0.5
- Mash pH: 5.41
Mash Schedule
- 69 °C (156 °F) — 60 min (medium body)
Mash water: 20 L (5.3 gal)
Sparge water: 15 L (4 gal)
Fermentation Schedule
- Primary: 25 °C (77 °F) — 7 days
- Secondary: 21 °C (70 °F) — 7 days
- Cold crash: 1 °C (34 °F) — 2 days
- Carbonation: 2.4 vols CO₂
Step-by-Step Brewing Method
1. Mash In
Mash grains, oats, wheat, and rice hulls in 20 L (5.3 gal) at 69 °C (156 °F). Hold for 60 minutes to build body and mouthfeel.
2. Lauter & Sparge
Sparge with 15 L (4 gal) at ~77–80 °C (170–176 °F) to collect ~30 L (7.9 gal) pre-boil wort.
3. Boil – 60 Minutes
- Add Fuggle hops at 60 minutes
- Add Spalt hops at 15 minutes
- Add lactose and Whirlfloc at 10–15 minutes
- Add Cadbury Caramilk white chocolate during the boil to fully dissolve
4. Chill & Transfer
Cool wort to 25 °C (77 °F) and transfer to fermenter. Pitch S-04 yeast.
5. Primary Fermentation
Ferment at 25 °C (77 °F) for 7 days.
6. Secondary Additions
Add coffee beans, and vanilla extract. Hold at 21 °C (70 °F) for another 7 days.
7. Cold Crash & Package
Cold crash at 1 °C (34 °F) for 2 days. Package and carbonate to 2.4 vols CO₂.
Brew Notes
- Brewed: 20 March 2026
- Bottled: 5 April 2026
- OG: 1.062
- FG: 1.021
- Result: creamy, dessert-like beer with coffee, vanilla, and white chocolate character
