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coconut barrel RIS

Method: BIAB
Style: Wood-Aged Beer
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.11 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Source: jstepikura
Calories: 331 calories (Per 16oz)
Carbs: 28 g (Per 16oz)

Created: Thursday September 14th 2023

Original Gravity:

1.100

Final Gravity:

1.017

ABV (standard):

11.0%

IBU (tinseth):

51.9

SRM (morey):

50.0

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
16 lb	Crisp Malting - Finest Maris Otter16 lb Finest Maris Otter	38	3	74.4%
2 lb	Weyermann - Munich Type I2 lb Munich Type I	38	6	9.3%
1 lb	Briess - Black Malt1 lb Black Malt	27	500	4.7%
1 lb	Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L	35.4	60	4.7%
1 lb	Briess - Chocolate1 lb Chocolate	25	350	4.7%
0.50 lb	Weyermann - Carafa Special Type III0.5 lb Carafa Special Type III	29.9	525	2.3%
21.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	60 min	44.14	33.3%
1 oz	BSG - Willamette1 oz Willamette Hops	Pellet	3.8	Boil	15 min	5.55	33.3%
1 oz	BSG - Willamette1 oz Willamette Hops	Pellet	3.8	Boil	5 min	2.23	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	44.14	33.3%
2 oz	BSG - Willamette (Pellet)	7.78	66.6%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 gal		Strike	157 °F	149 °F	75 min
		Temperature	149 °F	168 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
8 oz	Lactose	Other	Boil	5 min.
4 oz	Hungarian Oak Cubes Med Toast	Flavor	Secondary	44 days
4 each	Vanilla Bean	Flavor	Secondary	14 days
8 oz	Cocoa powder	Flavor	Secondary	14 days
2 each	Cinnamon stick	Spice	Other	14 days
10 oz	Toasted Coconut	Flavor	Other	14 days
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
6 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 247 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

SG 1.097
FG 1.024
fermented at room temperature (65F)

moved off yeast into secondary left at room temperature (65F)
added hungarian oak cubes that were boiled in water and then dried. left for 30 days
on day 30, added vanilla beans, giaradelli 70% cocoa and 2 3" long mexican cinnamon sticks that had been sous vide at 148F for 1 hour. left for 14 days
on day 44, racked to new vessel and added vanilla beans back into beer. left for 14 more days.
on day 58, added toasted coconut to vessel. left for 14 days
racked to keg and carbonated at 10psi at 40F.

Last Updated and Sharing

129

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Brews

Public: Yup, Shared
Last Updated: 2023-09-14 21:32 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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