coconut barrel RIS - Beer Recipe - Brewer's Friend

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coconut barrel RIS

331 calories 28 g 16 oz
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Beer Stats
Method: BIAB
Style: Wood-Aged Beer
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.11 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Source: jstepikura
Calories: 331 calories (Per 16oz)
Carbs: 28 g (Per 16oz)
Created: Thursday September 14th 2023
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OG: 1.120 FG: 1.032 ABV: 11.6% IBU: 60

1.100
1.017
11.0%
51.9
50.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Crisp Malting - Finest Maris Otter16 lb Finest Maris Otter 38 3 74.4%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 9.3%
1 lb Briess - Black Malt1 lb Black Malt 27 500 4.7%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 4.7%
1 lb Briess - Chocolate1 lb Chocolate 25 350 4.7%
0.50 lb Weyermann - Carafa Special Type III0.5 lb Carafa Special Type III 29.9 525 2.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 44.14 33.3%
1 oz BSG - Willamette1 oz Willamette Hops Pellet 3.8 Boil 15 min 5.55 33.3%
1 oz BSG - Willamette1 oz Willamette Hops Pellet 3.8 Boil 5 min 2.23 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Lactose Other Boil 5 min.
4 oz Hungarian Oak Cubes Med Toast Flavor Secondary 44 days
4 each Vanilla Bean Flavor Secondary 14 days
8 oz Cocoa powder Flavor Secondary 14 days
2 each Cinnamon stick Spice Other 14 days
10 oz Toasted Coconut Flavor Other 14 days
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 247 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 157 °F 149 °F 75 min
Temperature 149 °F 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.77 gal (51.07 qt). Suggest reducing initial strike volume to 10.28 gal (41.12 qt) and adding 0.77 gal (3.07 qt) sparge/top-off. 11.05 44.2  
Strike water volume (equipment estimates 11.55 g | 46.2 qt) 11.05 44.2  
Mash volume with grains (equipment estimates 13.27 g | 53.1 qt) 12.77 51.1  
Grain absorption losses -2.69 -10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.61 g | 34.5 qt) 8.11 32.4  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 11.05 44.2
Equipment Profile Used: System Default
 
Notes

SG 1.097
FG 1.024
fermented at room temperature (65F)

moved off yeast into secondary left at room temperature (65F)
added hungarian oak cubes that were boiled in water and then dried. left for 30 days
on day 30, added vanilla beans, giaradelli 70% cocoa and 2 3" long mexican cinnamon sticks that had been sous vide at 148F for 1 hour. left for 14 days
on day 44, racked to new vessel and added vanilla beans back into beer. left for 14 more days.
on day 58, added toasted coconut to vessel. left for 14 days
racked to keg and carbonated at 10psi at 40F.

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  • Last Updated: 2023-09-14 21:32 UTC