I recently tried a "White Stout" at Track 7 brewery in Sacramento, CA. It completely hit me off guard when I saw the color of it and tasted coffee and chocolate. Trying to replicate, my brother and a couple friends just brewed a batch of what is now a pale "stout". Current plans are to pull the yeast off about 7-10 days in and add vodka soaked cacao nibs, leaving them for the remainder of fermentation. About 24 hours before …

In John Palmer's spread sheet, he calculates the low target RA as SRM * 12.2 - 122 He calculates the high target RA as (SRM-5.2)*12.2. This BYO article states that `target SRM = 0.14 * RA[CaCO3] + 5.2`, or to restate it, `RA as CaCO3 = (SRM - 5.2) / 0.14` and taking the reciprocal of the divisor we get RA as CaC03 = (SRM - 5.2) * 7.14 This is similar to John Palmer's high target of (SRM-5.2)*12.2. So …