Imperial Cacao Coconut Vanilla Rum Stout - Beer Recipe - Brewer's Friend

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Imperial Cacao Coconut Vanilla Rum Stout

295 calories 35.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BeerWolf
Calories: 295 calories (Per 330ml)
Carbs: 35.2 g (Per 330ml)
Created: Tuesday April 7th 2020
1.094
1.031
8.2%
47.8
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Briess - Pale Ale Malt 2-Row1.5 kg Pale Ale Malt 2-Row 36.8 3.5 27.8%
1 kg Briess - Goldpils Vienna Malt1 kg Goldpils Vienna Malt 36.8 3.5 18.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.3%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.3%
0.40 kg Brown Sugar0.4 kg Brown Sugar - (late boil kettle addition) 45 15 7.4%
0.30 kg American - Caramel / Crystal 30L0.3 kg Caramel / Crystal 30L 34 30 5.6%
0.30 kg Finland - Chocolate Malt0.3 kg Chocolate Malt 31 338 5.6%
0.30 kg United Kingdom - Coffee Malt0.3 kg Coffee Malt 36 150 5.6%
0.30 kg Belgian - Roasted Barley0.3 kg Roasted Barley 30 575 5.6%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 5.6%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nugget15 g Nugget Hops Pellet 14 Boil 30 min 28.72 27.3%
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 25 min 11.13 36.4%
20 g Willamette (4.5 AA)20 g Willamette (4.5 AA) Hops Pellet 4.5 Boil 15 min 7.95 36.4%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
2 g Gypsum Water Agt Boil 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 314 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
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
13.5 L Sparge 67 °C 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 14.1 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.2 L) 19
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 14
Going into fermentor 14
Total: 24.4  
Equipment Profile Used: System Default
 
Notes

Add 100 grams roasted cacao nibs, 200 grams roasted coconut flaces, two pieces of vanilla and 300 cl of dark rum into primary (seven days). Let the cacao and coconut rest in the rom three days before adding. Store at least three months.

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  • Last Updated: 2022-02-24 19:15 UTC