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Target 72°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
6 lb |
Dry Malt Extract - Amber6 lb Dry Malt Extract - Amber |
|
42 |
10 |
70.1% |
|
6 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Northern Brewer1 oz Northern Brewer Hops |
|
Pellet |
10.1 |
Boil
|
30 min |
16.77 |
66.7% |
|
0.50 oz |
U.K. Kent Golding0.5 oz U.K. Kent Golding Hops |
|
Pellet |
5.7 |
Boil
|
15 min |
3.06 |
33.3% |
|
1.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Northern Brewer (Pellet) 0.99999999771257 oz Northern Brewer (Pellet) Hops |
|
16.77 |
66.7% |
|
0.50 oz |
U.K. Kent Golding (Pellet) 0.49999999885628 oz U.K. Kent Golding (Pellet) Hops |
|
3.06 |
33.3% |
|
1.50 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 lb |
Toasted Coconut
|
|
Flavor |
Primary |
-- |
|
4 oz |
Cocoa Nibs
|
|
Flavor |
Secondary |
-- |
|
0.50 lb |
Toasted Coconut
|
|
Flavor |
Secondary |
-- |
|
2 oz |
Almond Extract
|
|
Flavor |
Bottling |
-- |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
80 |
5 |
25 |
75 |
80 |
100 |
Notes
Steep grains in 1.5 gallons of water at 155ºF for 45 minutes. Rinse grains and remove.
Add 1 gallon of water plus the dry malt extracts and bring to a boil.
While boiling, add the hops per the hopping schedule.
Add Irish moss after 45 minutes of boiling.
Cool the wort to 75ºF and add to two gallons of cold water in primary fermenter and top off with cold water to make five gallons.
Pitch yeast and aerate well. Add toasted coconut (see below for prep). Ferment in primary for 5 days.
Rack to secondary and add toasted coconut (see below for prep) and cocoa nibs. Ferment for an additional 8 days.
Rack to bottling bucket and add almond extract and priming mixture. Bottle and condition in bottle for at least two weeks.
Toasted Coconut:
Spread .5 lbs of unsweetened coconut on to a large baking sheet and bake for 5-10 minutes at 325 degrees turning the coconut a few time. Sanitized with vodka for at least 15 minutes before adding to primary or secondary. I use vanilla vodka for this recipe.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-12-11 16:54 UTC
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|
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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