Northern English Brown Ale Coconut & Cacao - Beer Recipe - Brewer's Friend

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Northern English Brown Ale Coconut & Cacao

162 calories 15.3 g 330 ml
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Beer Stats
Method: Extract
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 3.8 liters (fermentor volume)
Pre Boil Size: 3.8 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Saturday August 28th 2021
1.053
1.011
5.5%
10.0
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.48 kg Briess - DME Golden Light0.48 kg DME Golden Light 44.6 4 81.9%
0.48 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
54.81 g American - Caramel / Crystal 60L54.81 g Caramel / Crystal 60L 34 60 9.3%
25.76 g American - Caramel / Crystal 40L25.76 g Caramel / Crystal 40L 34 40 4.4%
25.76 g Briess - Victory Malt25.76 g Victory Malt 34.5 28 4.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.65 g East Kent Goldings3.65 g East Kent Goldings Hops Pellet 3.5 Boil 60 min 8.33 50%
3.65 g East Kent Goldings3.65 g East Kent Goldings Hops Pellet 3.5 Boil 5 min 1.66 50%
7.30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.18 kg Toasted Coconut Flavor Primary 0 min.
41.47 g Cocoa powder Flavor Primary 0 min.
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
0.18 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
24 - 36 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 17 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 9.3 L) 3.6
Mash volume with grains (equipment estimates 9.3 L) 3.7
Grain absorption losses (steeping) -0.1
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 9.5 L) 3.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume 3.8
Going into fermentor 3.8
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 3.6  
Equipment Profile Used: System Default
 
Notes

5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.012
IBU = 26 SRM = 14 ABV = 5%

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 L) of water at roughly 170 °F (77 °C) for about 30 minutes.

Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.043 (10.6 °P). Stir the wort thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is 60 minutes after adding the bittering hops. With 15 minutes left add the Irish moss or other kettle finings and at five minutes left add the last hop addition. Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 9 grams of properly rehydrated dry yeast or two packages of liquid yeast.


Ferment around 68 °F (20 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished.

Toast the coconut at 325 °F for 25-30 minutes, stirring halfway. Add in a grain bag 2-3 days into fermentation. Add cocoa powder at this point as well.

Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 1 to 2 volumes depending on your packaging. Serve the finished beer at 50 to 55 °F (10 to 13 °C).

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  • Last Updated: 2021-08-30 06:55 UTC