Coconut WhyPA

163 calories 14.4 g
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 66% (brew house)
Hop Utilization: 96%
Calories: 163 calories (Per )
Carbs: 14.4 g (Per )
Created Wednesday July 1st 2020
1.050
1.009
5.5%
67.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 81%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 9.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Columbus0.65 oz Columbus Hops Pellet 15 Boil 60 min 38.05 4%
6.50 oz toasted coconut6.5 oz toasted coconut Hops Fresh 1 Whirlpool 15 min 0.81 39.8%
0.80 oz Citra0.8 oz Citra Hops Pellet 11 Whirlpool at 176 °F 15 min 13.18 4.9%
0.65 oz Bravo0.65 oz Bravo Hops Pellet 15.5 Whirlpool at 176 °F 15 min 15.09 4%
1.25 oz Bravo1.25 oz Bravo Hops Pellet 15.5 Dry Hop 5 days 7.6%
6.50 oz Toasted Coconut6.5 oz Toasted Coconut Hops Fresh 1 Dry Hop 5 days 39.8%
16.35 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Mash in Infusion 168.5 °F 151 °F 60 min
5.6 gal Preboil Volume 7.25 gal Fly Sparge 167 °F 167 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Coconut in post boil should steep for 15 min before chilling to 176 deg then to whirlpool step.

PH of sparge water should be 5.6 max

Dry hop after fermentation is complete.

Crash Chill and keg.

View Count: 162
Brew Count: 0
Last Updated: 2020-08-04 02:04 UTC

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