Coconut Milk Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Coconut Milk Stout

214 calories 25 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 35 minute extended hop boil time
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Friday September 4th 2020
Similar Recipes

Rachel's Celebration Chocolate Coffee Stout

by fishrout

OG: 1.061 FG: 1.017 ABV: 5.9% IBU: 31

Chocolate Milk Stout

by NWBS

OG: 1.067 FG: 1.023 ABV: 5.7% IBU: 38

1.064
1.020
5.8%
36.9
38.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 60.4%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.5%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 5.7%
0.75 lb Munich0.75 lb Munich 38 6 5.7%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.5%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 36.92 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Toasted Coconut Flavor Whirlpool 0 min.
2 tsp Yeast Nutrient Other Boil 0 min.
 
Yeast
BSI - A-56 Chico Ale
Amount:
400 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.6 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash rest -- 150 °F 45 min
Recirculate Vorlauf -- 150 °F 15 min
Mash Out 170 °F -- 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.36 21.4  
Mash volume with grains 6.34 25.4  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.17 g | 16.7 qt) 2.92 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Mash: I do BIAB so adjust for other methods. I mashed in at 150 degrees with 6 gallons. 45 minute rest. 15 minute vorlauf. 5 minute mashout. Then i pull my grains and sprage to reach 6.5 gallons preboil volume.

Boil: 90 minute boil. 2oz east kent goldings @ 60. 1 pound lactose sugar @ 15 minutes (this will increase gravity but is a non fermentable sugar). 2 tsp yeast nutrient @10. Chill to 170 for a 20 minute whirlpool where you add 2LB's of toasted coconut in a mesh bag. pull coconut and finish chilling. Finish knocking out into your fermenter, pitch yeast, aerate by shaking, put in fermentation chamber.

Ferment: Let ferment for 7 days then add 1LB of toasted coconut in a mesh bag as a dry hop for 4 days. Procedure for sanitizing coconut: Clean a large mesh bag with PBW and then soak in starsan. Toast your coconut until golden brown in the oven. Add toasted coconut to a large sanitized bowl and pour about 1oz of vodka over coconut. Stir in the vodka. (this helps sanitize coconut further even though the heat from toasting it should have killed most bacteria). Over a sanitized bowl, add your freshly toasted coconut to the sanitized bag and tie off. Let sit about 7 more days as fermentation might start again from the coconut. Raise fermentation to 70 degrees for 1 day as a diaceytl rest then cold crash and package.

NOTE: this has a huge coconut flavor and aroma. Also, this has a ton of chocolate flavor from the malt. If you prefer less coconut just dry hop with half the amount.

Last Updated and Sharing
 
305
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-27 15:45 UTC