Coconut Milk Stout - Beer Recipe - Brewer's Friend

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Coconut Milk Stout

198 calories 25 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 2.6 gallons (ending kettle volume)
Pre Boil Size: 3.2 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 83% (ending kettle)
Source: Fats Schindee
Calories: 198 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Wednesday November 30th 2016
1.059
1.021
4.9%
29.6
37.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 70%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 7.5%
4 oz Flaked Barley4 oz Flaked Barley 32 2.2 5%
4 oz German - CaraBohemian4 oz CaraBohemian 33 75 5%
4 oz Lactose (Milk Sugar)4 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley 29 550 5%
2 oz Belgian - Chocolate2 oz Chocolate 30 340 2.5%
80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12.4 Boil 60 min 23.75 26.9%
0.68 oz Fuggles0.68 oz Fuggles Hops Pellet 3.1 Boil 10 min 5.86 73.1%
0.93 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 qt BIAB Infusion -- 151 °F 60 min
4.8 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.04 16.2  
Mash volume with grains 4.42 17.7  
Grain absorption losses -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.12 g | 16.5 qt) 3.2 12.8  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 1.68 g | 6.7 qt) 2.6 10.4  
Estimated amount in fermentor 2.6 10.4  
Total: 4.04 16.2
Equipment Profile Used: System Default
 
Notes

While beer is in primary fermentation, soak 1/2 oz shredded coconut, 2 oz cacao nibs, and 1 vanilla bean (halved and scraped) in light rum for about a week. Then rack beer on top of these ingredients in secondary, as well as 6 oz more coconut, but toast this in oven until golden brown (be careful not to burn - only took about 6 min at 400°). Leave in secondary at least one more week, then bottle.

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  • Last Updated: 2016-12-14 19:35 UTC