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Coconut & Cocoa Nib Brown Ale

Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Overman
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)

Created: Thursday August 22nd 2019

Pete's Wicked Ale

by Richard F Shoff Jr

OG: 1.053 FG: 1.012 ABV: 5.4% IBU: 29

#2 BYO Rogue Hazelnut Nectar Clone - Batch 2

by ncaswell2@gmail.com

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 33

Tumbler

OG: 1.053 FG: 1.010 ABV: 5.6% IBU: 34

Original Gravity:

1.068

Final Gravity:

1.019

ABV (standard):

6.5%

IBU (tinseth):

29.4

SRM (morey):

21.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	Avangard - Pale 2 Row14 lb Pale 2 Row	37	2	81.2%
1.25 lb	American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L	34	60	7.2%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	2.9%
0.50 lb	American - Aromatic Malt0.5 lb Aromatic Malt	35	20	2.9%
1 lb	United Kingdom - Oat Malt1 lb Oat Malt	28	2	5.8%
17.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Valley Hops - Cashmere1 oz Cashmere Hops	Pellet	5.6	Boil	60 min	17.02	33.3%
2 oz	Yakima Valley Hops - Cashmere2 oz Cashmere Hops	Pellet	5.6	Boil	10 min	12.34	66.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Yakima Valley Hops - Cashmere (Pellet)		29.36	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22 qt	Infusion	--	154 °F	60 min
33 qt	Sparge	--	170 °F	20 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
6 ml	Lactic acid	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 132 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5.8 oz Temp: 68 °F CO₂ Level: 2.52 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

3lbs of toasted coconut in secondary.
1 Vanilla bean in secondary
6oz cocoa nibs

Last Updated and Sharing

465

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Brews

Public: Yup, Shared
Last Updated: 2019-10-01 19:58 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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