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1 Gal Chocolate-Coconut Stout

Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 120 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.79 gallons
Post Boil Size: 1.27 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 315 calories (Per 12oz)
Carbs: 28 g (Per 12oz)

Created: Saturday August 26th 2023

Original Gravity:

1.095

Final Gravity:

1.018

ABV (alternate):

11.0%

IBU (tinseth):

37.4

SRM (morey):

50.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.40 lb	Root Shoot Malting - Genie Pale 2-Row3.4 lb Genie Pale 2-Row	36	2	72.3%
0.28 lb	American - Chocolate0.28 lb Chocolate	29	350	4.8%
0.25 lb	United Kingdom - Pale Chocolate0.25 lb Pale Chocolate	33	207	4.8%
0.27 lb	Weyermann - Chocolate Rye0.27 lb Chocolate Rye	29.9	240	4.8%
0.24 lb	Simpsons - DRC0.24 lb DRC	34.7	115	4.8%
2.90 oz	American - Caramel / Crystal 40L2.9 oz Caramel / Crystal 40L	34	40	3.6%
3 oz	Flaked Oats3 oz Flaked Oats	33	2.2	3.6%
1 oz	American - Roasted Barley1 oz Roasted Barley	33	300	1.2%
4.87 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
7.90 g	Magnum7.9 g Magnum Hops		Pellet	10.5	First Wort	0 min	37.44	100%
7.90 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7.90 g	Magnum (Pellet) 7.9 g Magnum (Pellet) Hops		37.44	100%
7.90 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.83 gal		Strike	164 °F	153 °F	60 min
	Mash-out	Temperature	153 °F	170 °F	10 min
0.6 gal		Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
25 each	Whirlfloc	Water Agt	Mash	0 min.
2 oz	Roasted Cacao Nibs	Water Agt	Primary	0 min.
0.50 tsp	Vanilla extract	Spice	Primary	0 min.
0.25 tsp	Homemade Coconut Extract	Flavor	Bottling	0 min.
0.13 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.45 g	Epsom Salt	Water Agt	Mash	1 hr.
0.73 g	Gypsum	Water Agt	Mash	1 hr.
1.75 g	Salt	Water Agt	Mash	1 hr.
3.18 g	Baking Soda	Water Agt	Mash	1 hr.
0.77 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Escarpment Labs - Cali Ale

Amount:	0.25 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 38 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

London-Wells - Brungard

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
20	5	175	125	65	260
Mash Chemistry and Brewing Water Calculator

Notes

Possible substitutions: Vanilla extract for vanilla bean, coconut extract (NOT flavoring) for coconut. These may be added at bottling.

Cocunut Extract Ingredients

shredded coconut (fresh or dried) (I used ¾ - 1 cup)<br />
¾ cup Rum or other distilled alcohol (enough to cover the coconut)<br />

Instructions

Place the shredded coconut in a jar or other airtight container.<br />
Pour enough rum over the coconut to cover it. I ended up using about equal parts.<br />
Place in a cool, dark area and let sit for several days to 2 weeks, giving your jar a good shake about once a day.<br />
Once your extract has reached your desired level of coconutty-ness, drain the extract from the shredded coconut and store it in an airtight jar in the fridge.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-08-26 17:27 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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