Coffee Coconut Stout - Beer Recipe - Brewer's Friend

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Coffee Coconut Stout

215 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6.08 gallons (fermentor volume)
Pre Boil Size: 7.16 gallons
Post Boil Size: 6.66 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 64% (brew house)
Hop Utilization: 99%
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Monday January 18th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Full Pint Brewers Malt4 lb Full Pint Brewers Malt $ 1.09 / lb
$ 4.36 		37.3 1.7 24.1%
2 lb Muntons - English Mild2 lb English Mild $ 1.09 / lb
$ 2.18 		36.8 3 12%
2 lb US - Pale Malt2 lb Pale Malt $ 1.39 / lb
$ 2.78 		36.8 2.5 12%
2 lb Great Western - White Wheat2 lb White Wheat $ 1.30 / lb
$ 2.60 		37 3.5 12%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt $ 1.52 / lb
$ 1.52 		36 150 6%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) $ 1.00 / lb
$ 1.00 		46 0 6%
1 lb Flaked Barley1 lb Flaked Barley $ 1.11 / lb
$ 1.11 		32 2.2 6%
1 lb Flaked Oats1 lb Flaked Oats $ 1.99 / lb
$ 1.99 		33 2.2 6%
12 oz Rice Hulls12 oz Rice Hulls $ 0.97 / lb
$ 0.73 		0 0 4.5%
0.50 lb Weyermann - CaraAroma0.5 lb CaraAroma $ 2.00 / lb
$ 1.00 		36 140 3%
0.50 lb German - Melanoidin0.5 lb Melanoidin $ 1.62 / lb
$ 0.81 		37 25 3%
6.10 oz US - Chocolate Dark Malt6.1 oz Chocolate Dark Malt $ 1.59 / lb
$ 0.61 		30.8 338 2.3%
6 oz Briess - Roasted Barley6 oz Roasted Barley $ 2.00 / lb
$ 0.75 		33.1 300 2.3%
2 oz United Kingdom - Black Patent2 oz Black Patent - (late mash tun addition) $ 1.89 / lb
$ 0.24 		27 525 0.8%
16.63 lbs / $ 21.67
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g UK-East Kent Goldings60 g UK-East Kent Goldings Hops $ 0.04 / g
$ 2.36 		Pellet 5.3 First Wort 60 min 36.98 100%
60 g / $ 2.36
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
4 oz coconut flavor $ 1.00 / oz
$ 4.00 		Flavor Bottling 0 min.
8 gal Water $ 0.70 / gal
$ 5.60 		Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
$ 9.60
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
$ 9.00 / each
$ 9.00
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 9.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.75 psi       Temp: 40 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
added more baking soda to increase ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Temperature 126 °F 126 °F 30 min
Infusion 126 °F 150 °F 60 min
Temperature 148 °F 168 °F 10 min
Starting Mash Thickness: 2.06 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.06 qt/lb 7.6 30.4  
Mash volume with grains 8.78 35.1  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 2.01 g | 8 qt) 1.58 6.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.59 g | 30.3 qt) 7.16 28.6  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.08 g | 24.3 qt) 6.66 26.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.66 g | 26.6 qt) 6.08 24.3  
Total: 9.18 36.7
Equipment Profile Used: System Default
 
Notes

Originally was going to make a coffee porter, but like stouts and "death by coconut" too much

Tasting Notes
v0 - does not taste like coconut or coffee, need to remove prob all the roasted barley and black patent, cut hops in half

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  • Last Updated: 2021-02-19 22:23 UTC