Coconut Chocolate Oatmeal Stout - Beer Recipe - Brewer's Friend

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Coconut Chocolate Oatmeal Stout

212 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Redleg Ed - Artillery Brewing
Rating:
5.00 (1 Review)

Calories: 212 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Friday April 14th 2017
1.063
1.023
5.1%
21.9
36.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Golden Promise7 lb Golden Promise 37 3 57.1%
18 oz Flaked Oats18 oz Flaked Oats 33 2.2 9.2%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 8.2%
12 oz Lactose (Milk Sugar)12 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.1%
10 oz Belgian - Chocolate10 oz Chocolate - (late boil kettle addition) 30 340 5.1%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L - (late boil kettle addition) 33 80 4.1%
8 oz United Kingdom - Brown8 oz Brown - (late boil kettle addition) 32 65 4.1%
6 oz American - Blackprinz6 oz Blackprinz - (late boil kettle addition) 36 500 3.1%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2%
2 oz American - Dark Chocolate2 oz Dark Chocolate - (late boil kettle addition) 29 420 1%
196 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 7.2 Boil 60 min 13.69 50%
0.50 oz US Goldings0.5 oz US Goldings Hops Pellet 4.3 Boil 60 min 8.17 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 g CaCl - MASH ONLY Water Agt Mash --
1.50 g Canning Salt - MASH ONLY Water Agt Mash --
1.54 g Gypsum - MASH ONLY Water Agt Mash --
0.41 ml Lactic Acid - MASH ONLY Water Agt Mash --
0.52 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
12 oz Toasted Coconut Flavor Boil 10 min.
4 tsp Yeast Energizer Other Boil 10 min.
12 oz Lactose Flavor Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
3 qt Cold Steep Roasted grains in 32fl oz water @ room temp Flavor Boil 5 min.
4 oz 1/2 toasted Cocoa Nibs in 8 oz Bourbon Flavor Primary 4 days
12 oz Toasted Coconut Flavor Primary 4 days
2 tsp Vanilla Extract Flavor Primary 4 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Kegging       Amount: 15 PSI CO2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Bru'n Black Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 140
Bru'n Water Black & Full, expected pH = 5.47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike Temperature -- 165 °F --
4 gal Sacch Rest Infusion -- 156 °F 60 min
4 gal Mash Out Infusion -- 168 °F 10 min
3 gal From Cooler Sparge -- 165 °F 30 min
Starting Mash Thickness: 1.37 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.37 qt/lb 3.94 15.8  
Mash volume with grains 4.86 19.4  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.98 g | 27.9 qt) 6.6 26.4  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

Loosely based on Lorena "Yooper" Evans, http://www.homebrewtalk.com/showthread.php?t=210376 and inspired by Oskar Blues "death by Coconut." Tweaked using a different yeast, and a different grain bill. Cold steep the roast & crystal in 1 gallon room temp water. Rinse & squeeze to get a total of 2-3 qts of dark brew to add to kettle near flame out. Will try 1st recipe with 6.5# MO + .5# GP, then switch to 7.0# GP. Will ferment using STC1000+ ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 72°
dh2: 72 (3 day ferment/D-rest)
SP3: 72°
dh3: 48 (2 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0
The OG came out really low (1.049,) so I added 1.5 lbs honey (42ppg) to the fermenter, which should give me an additional 10.5 points, or about 1.060. That'll get me closer.

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  • Last Updated: 2017-07-28 15:39 UTC
  • Snapshot Created: 2017-04-14 00:51 UTC
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