Coconut Sweet Stout V2 - Beer Recipe - Brewer's Friend

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Coconut Sweet Stout V2

503 calories 58.2 g 750 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60.82 liters
Post Boil Size: 53.75 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NattyJ
Hop Utilization: 93%
Calories: 503 calories (Per 750ml)
Carbs: 58.2 g (Per 750ml)
Created: Sunday April 9th 2023
1.071
1.022
6.4%
41.7
25.7
5.4
106.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.40 kg Simpsons - Maris Otter pale10.4 kg Maris Otter pale $ 3.50 / kg
$ 36.40 		38 2.4 67.2%
0.50 kg Barrett Burston - Dark Crystal Malt0.5 kg Dark Crystal Malt $ 5.00 / kg
$ 2.50 		34.5 80 3.2%
0.35 kg Simpsons - Crystal Medium0.35 kg Crystal Medium $ 2.90 / kg
$ 1.01 		33 65.01 2.3%
0.38 kg Barrett Burston - Roasted Barley0.375 kg Roasted Barley $ 4.28 / kg
$ 1.61 		34.5 340 2.4%
1 kg Simpsons - Amber Malt1 kg Amber Malt $ 2.46 / kg
$ 2.46 		31.8 20.8 6.5%
0.50 kg Weyermann - Carafa III0.5 kg Carafa III $ 6.11 / kg
$ 3.06 		32 525 3.2%
0.60 kg Gladfield - Biscuit Malt0.6 kg Biscuit Malt $ 4.95 / kg
$ 2.97 		35 30.46 3.9%
0.75 kg New Zealand - Rolled Oats0.75 kg Rolled Oats $ 7.50 / kg
$ 5.63 		12.4 1.4 4.8%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late boil kettle addition) $ 9.95 / kg
$ 9.95 		41 1 6.5%
15.48 kg / $ 65.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85 g Magnum85 g Magnum Hops $ 0.09 / g
$ 7.65 		Pellet 9.9 Boil 60 min 37.3 58.6%
60 g Fuggle60 g Fuggle Hops $ 0.10 / g
$ 6.00 		Pellet 4.6 Boil at 100 °C 10 min 4.44 41.4%
145 g / $ 13.65
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda $ 0.01 / g
$ 0.04 		Water Agt Mash 1 hr.
13.85 ml Phosphoric acid $ 0.03 / ml
$ 0.42 		Water Agt Mash 1 hr.
1 kg Cocont $ 10.00 / kg
$ 10.00 		Flavor Primary 5 days
15 g Yeast Nutrient $ 0.05 / g
$ 0.74 		Other Mash 10 min.
25 g Calcium Carbonate (Chalk) $ 0.01 / g
$ 0.25 		Water Agt Mash 1 hr.
2 g Epsom Salt $ 0.01 / g
$ 0.02 		Water Agt Mash 1 hr.
7 g Gypsum $ 0.01 / g
$ 0.07 		Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) $ 0.01 / g
$ 0.04 		Water Agt Mash 1 hr.
$ 11.58
 
Yeast
Wyeast - London Ale 1028
Amount:
4 Liters
Cost:
$ 4.00 / L
$ 16.00
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 648 B cells required
$ 16.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.6 bar       Temp: 4 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 4 12 25 60 200
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
52.91 L Mash - Sacch Rest HERMS Temperature 67 °C 67 °C 60 min
Mashout Temperature 76 °C 76 °C 15 min
27.79 L Fly Sparge 76 °C 76 °C 70 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.43 L. Suggest reducing initial water volume to 44.74 L and adding 11.03 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.36 L. Suggest reducing strike water volume to 35.85 L and adding 3.96 L sparge/top-off. 39.8
Strike water volume at mash thickness of 2.8 L/kg 39.8
Mash volume with grains 49.4
Grain absorption losses -14.5
Remaining sparge water volume (equipment estimates 31.3 L) 36.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.8 L) 60.8
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 50 L) 53.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53.8 L) 50
Total: 76.2  
Equipment Profile Used: System Default
 
Notes

Additional Info Re: coconut.

I used successfully used shredded coconut last time (i couldn't find flaked). I will do the same this time.

Roast coconut lightly in the oven.

After roasting, place in a bowl that has been sanitised and keep covered.

Add to fermenter for 3 - 5 days as a dry hop.
I added it loose last time without issues. Cold crashing and using a floating diptube in the round bottom Fermzilla meant no clogged transfer tubes.

Alternatively add the coconut directly to the keg and you can add more to taste. Suggest using a floating dip tube or hoping if you try this

Changes from V1 to V2

  • Using Fuggles instead of EKG (it's what I have)
  • Using Wyeast 1028 London Ale instead of Whitelabs 002. I think they are basically the strain and once again it's only because I don't have any 002 in my yeast bank atm
  • Slight increase in some grains.


    The colour was great last time even though in the recipe builder it appeared dk brown. This was jet black within awesome tan head.

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  • Last Updated: 2023-04-21 10:05 UTC