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Imperial Coco Brown Ale

345 calories 35.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.96 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 84%
Calories: 345 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)
Created: Friday May 15th 2026
1.103
1.026
10.1%
68.8
35.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.20 lb United Kingdom - Maris Otter Pale18.2 lb Maris Otter Pale 38 3.75 81.2%
1.60 lb Briess - Caramel Munich 60L1.6 lb Caramel Munich 60L 35.4 60 7.1%
1.60 lb Great Western - Crystal 601.6 lb Crystal 60 30 60 7.1%
1 lb American - Chocolate1 lb Chocolate 29 350 4.5%
22.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Warrior1.5 oz Warrior Hops Pellet 16 Boil 60 min 48.33 20%
2 oz Cascade2 oz Cascade Hops Pellet 7 Aroma 15 min 13.99 26.7%
2 oz Cascade2 oz Cascade Hops Pellet 8.1 Aroma 5 min 6.5 26.7%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 10 days 26.7%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 555 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Denver (Platte & Moffat Avg'd 2020)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 17 50 350 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.61 gal Strike 165 °F 153 °F 60 min
4 gal Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 6.72 26.9  
Mash volume with grains 8.51 34  
Grain absorption losses -2.8 -11.2  
Remaining sparge water volume (equipment estimates 4.79 g | 19.1 qt) 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.46 g | 33.8 qt) 7.96 31.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 6 24  
Total: 11.01 44
Equipment Profile Used: System Default
 
Notes

Mash Schedule
-------------
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 20

Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm

2lbs toasted coconut or more

Ferment at 67°F (18°C) until final gravity is reached. Rack to secondary and add toasted coconut. Allow to condition 7 days before bottling or kegging.

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  • Last Updated: 2026-05-15 21:55 UTC