2019 coconut chocolate stout - Beer Recipe - Brewer's Friend

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2019 coconut chocolate stout

170 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Wallace and Co.
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Monday August 19th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
0.10 kg Red shed - Midnight Wheat Malt0.1 kg Midnight Wheat Malt 33 355 1.7%
0.25 kg Red shed - Roasted Barley0.25 kg Roasted Barley 32 445 4.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 17.4%
0.20 kg Red shed - Chocolate0.2 kg Chocolate 29 300 3.5%
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 43.5%
0.20 kg American - Blackprinz0.2 kg Blackprinz 36 500 3.5%
1.50 kg Canadian - Pale 2-Row1.5 kg Pale 2-Row 36 1.75 26.1%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz CTZ0.8 oz CTZ Hops Leaf/Whole 16.4 Boil 60 min 36.48 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 tsp Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 oz Toasted flaked coconut Other Boil 5 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.4 L Strike -- 66 °C 60 min
Temperature -- 76 °C 15 min
13.6 L Sparge -- 100 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.2
Mash volume with grains 25.9
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 10.9 L) 12.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Ph measured 6.2 15 mins after mash in.
After 1 tsp of phosporic acid measured 6.03
1/2 tsp lactic acid 5.77
1/2 tsp lactic acid 5.65
1 tsp lactic 5.50

Added a handful of chocolate malt.
Ph at end of mash

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  • Last Updated: 2019-08-22 13:31 UTC