Chocolate Coconut Stout - Beer Recipe - Brewer's Friend

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Chocolate Coconut Stout

285 calories 32.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 27.3 liters
Post Boil Size: 21.3 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 285 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)
Created: Sunday July 5th 2020
1.085
1.026
7.7%
4.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale 2-Row5 kg Pale 2-Row 37 1.8 68%
0.63 kg Flaked Oats0.63 kg Flaked Oats 33 2.2 8.6%
0.36 kg American - Black Barley0.36 kg Black Barley 27 530 4.9%
0.36 kg American - Caramel / Crystal 80L0.36 kg Caramel / Crystal 80L 33 80 4.9%
0.36 kg American - Dark Chocolate0.36 kg Dark Chocolate 29 420 4.9%
0.36 kg Lactose (Milk Sugar)0.36 kg Lactose (Milk Sugar) 41 1 4.9%
0.28 kg American - Caramel / Crystal 40L0.28 kg Caramel / Crystal 40L 34 40 3.8%
7.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.17 g Columbus0.17 g Columbus Hops Pellet 15 Boil 60 min 0.31 1.5%
11.10 g Willamette11.1 g Willamette Hops Leaf/Whole 4.5 Boil 30 min 4.25 98.5%
11.27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
103.08 g Cocao Powder Flavor Boil 10 min.
1 each Vanilla Bean Spice Primary 0 min.
111.02 g Cocoa Nibs Flavor Secondary 7 days
222.03 g Toasted Coconut Flavor Secondary 7 days
1 each Vanilla Bean Spice Secondary 7 days
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
0.79 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge -- -- --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.5
Mash volume with grains 15.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 20.9 L) 24.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 23.8 L) 27.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18 L) 21.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.3 L) 18
Total: 35  
Equipment Profile Used: System Default
 
Notes

Boil Strike water at 72c turn stove off then tip in grains (pre crushed) with bag.

Add brew in the bag with seem on outside.

Tip in half then give good stir. Then sit for a few mins to ensure no dough balls. Then tip in other half and stir for 3-4 mins.

Temp should be at 66c-67c then insulate pot, set timer for 1 Hour.

After 20 mins in take lid off and give good stir, then again in 20 mins. If temp drops dont add heat.

Lift bag out of pot over secondary vessel. Batch sparge as a second mash. adding in about 10-16lt water into secondary vessel with cold water.

Let sit for 5-10 mins, pull bag out of secondary vessel. Then pour 2nd runnings into main vessel. Heat pot again with lid on back to boiling.

Be careful with hot break foam (boil over)_ stir the foam to break it up.

Do hop additions.

Transfer the boiling wort to a secondary vessel, submerge into cold water and cool down to 18c-19c.

Pitch yeast and leave fermenting in primary for 6-7 days. Cool dark spot in house.

Rack into secondary ferment er with Coconut and other ingredients to get the beer off the yeast cake.





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  • Last Updated: 2020-07-05 06:39 UTC