Killer Coconut 2 - Beer Recipe - Brewer's Friend

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Killer Coconut 2

325 calories 35.9 g 330 ml
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: Damaged Goods
Calories: 325 calories (Per 330ml)
Carbs: 35.9 g (Per 330ml)
Created: Sunday December 18th 2016
1.104
1.030
9.7%
29.8
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Liquid Malt Extract - Light3.4 kg Liquid Malt Extract - Light 35 4 44.5%
1.70 kg Liquid Malt Extract - Dark1.7 kg Liquid Malt Extract - Dark 35 30 22.3%
1.70 kg Liquid Malt Extract - Amber1.7 kg Liquid Malt Extract - Amber 35 10 22.3%
6.80 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.29 kg American - Caramel / Crystal 40L0.29 kg Caramel / Crystal 40L 34 40 3.8%
0.25 kg American - Dark Chocolate0.25 kg Dark Chocolate 29 420 3.3%
0.20 kg German - Carafa II0.2 kg Carafa II 32 425 2.6%
0.10 kg American - Special Roast0.1 kg Special Roast 33 50 1.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Willamette60 g Willamette Hops Pellet 4.5 Boil 60 min 23.86 66.7%
30 g Willamette30 g Willamette Hops Pellet 4.5 Boil 15 min 5.92 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 15 min.
100 g Coconut Flavor Boil --
50 g Cacau Nibs Flavor Secondary 7 days
190.48 g Coconut Flavor Secondary 7 days
4.76 g Vanilla Pods Spice Secondary 7 days
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 616 B cells required
General wine yeast at 12 days
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 616 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 22.2 L) 19
Mash volume with grains (equipment estimates 22.2 L) 19.6
Grain absorption losses (steeping) -0.8
Volume increase from sugar/extract (early additions) 4.8
Pre boil volume (equipment estimates 26.2 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 20
Going into fermentor 20
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: 19  
Equipment Profile Used: System Default
 
Notes

Brewed on 03 Jan 2017
added toasted coconut cacao and a vanilla pod to fermenter after 12 days OG 1038
25/01/17 pitched 8g of rehydrated champagne yeast

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  • Last Updated: 2017-04-24 01:58 UTC