WCW Coconut WhyPA - Beer Recipe - Brewer's Friend

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WCW Coconut WhyPA

137 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Newtohomebrew Tom
Rating:
5.00 (1 Review)

Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Monday April 30th 2018
1.042
1.009
4.3%
55.0
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.18 lb United Kingdom - Maris Otter Pale7.18 lb Maris Otter Pale 38 3.75 84%
0.97 lb American - Caramel / Crystal 10L0.97 lb Caramel / Crystal 10L 35 10 11.3%
0.40 lb Flaked Oats0.4 lb Flaked Oats 33 2.2 4.7%
8.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 34.39 3.1%
6.55 oz toasted coconut6.55 oz toasted coconut Hops Fresh 1 Boil 0 min 40.1%
0.80 oz Cascade0.8 oz Cascade Hops Pellet 7 Whirlpool at 176 °F 15 min 8.39 4.9%
0.65 oz Mosaic0.65 oz Mosaic Hops Pellet 12.5 Whirlpool at 176 °F 15 min 12.17 4%
1.30 oz Mosaic1.3 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 8%
6.55 oz Toasted Coconut6.55 oz Toasted Coconut Hops Fresh 1 Dry Hop 5 days 40.1%
16.35 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 1.5 cups      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash in Infusion -- 151 °F 60 min
Preboil Volume 7.75 gal Fly Sparge -- 167 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.21 12.8  
Mash volume with grains 3.89 15.6  
Grain absorption losses -1.07 -4.3  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 5.36 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.82 g | 27.3 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 5.05 20.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 5 20  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

Coconut in post boil should steep for 15 min before chilling to 176 deg then to whirlpool step.

PH of sparge water should be 5.6 max

Tom's recipe says pre boil gravity 1.037 and post boil gravity 1.042

He used US05 yeast and Maris Otter vs 2-row

Dry hop after fermentation is complete.

Crash Chill and keg.

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  • Last Updated: 2018-08-26 19:29 UTC