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2019 coconut chocolate stout

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

Jet Black heart chocolate milk stout

by legropes

OG: 1.061 FG: 1.023 ABV: 5.0% IBU: 39

Arctic Night

by That Guy

OG: 1.054 FG: 1.016 ABV: 5.0% IBU: 34

Vanilla Bourbon Milk Stout

by MeemoNZ

OG: 1.069 FG: 1.023 ABV: 6.2% IBU: 43

Original Gravity:

1.055

Final Gravity:

1.015

ABV (standard):

5.3%

IBU (tinseth):

36.5

SRM (morey):

39.6

Mash pH

5.0

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.80 oz	CTZ (Leaf/Whole)		36.48	100%
0.80 oz / $ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

321

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Brews

Public: Yup, Shared
Last Updated: 2019-08-22 13:31 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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