Coconut Chocolate Oatmeal Stout - Beer Recipe - Brewer's Friend

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Coconut Chocolate Oatmeal Stout

220 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 220 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Saturday October 21st 2017
1.065
1.025
5.2%
23.7
38.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Golden Promise7.5 lb Golden Promise 37 3 59.6%
18 oz Flaked Oats18 oz Flaked Oats 33 2.2 8.9%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.9%
7 oz Belgian - Chocolate7 oz Chocolate 30 340 3.5%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 4%
8 oz United Kingdom - Brown8 oz Brown 32 65 4%
6 oz Belgian - De-Bittered Black6 oz De-Bittered Black 34 566 3%
3.50 oz Rice Hulls3.5 oz Rice Hulls 0 0 1.7%
7 oz American - Chocolate7 oz Chocolate 29 350 3.5%
201.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz East Kent Goldings1.2 oz East Kent Goldings Hops Pellet 5.6 Boil 60 min 23.69 100%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.38 g Baking Soda - MASH ONLY Water Agt Mash --
0.80 g CaCl2 - SPARGE ONLY Water Agt Mash --
0.70 g Gypsum - SPARGE ONLY Water Agt Mash --
0.50 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
0.32 g Pickling Lime - MASH ONLY! Water Agt Mash --
1.40 g CaCl2 - KETTLE ONLY Water Agt Boil 1 hr.
1.20 g Gypsum - KETTLE ONLY Water Agt Boil 1 hr.
4 tsp Yeast Energizer Other Boil 10 min.
1 lb Lactose Flavor Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
4 oz Cocoa Nibs (1/2 toasted ) in 12 oz Dark Rum Flavor Secondary 4 min.
20 ml Coconut Extract Flavor Secondary 14 min.
4 tsp Vanilla Extract Flavor Secondary 14 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Kegging       Amount: 15 PSI CO2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Bru'n Black Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 140
Bru'n Water Black & Full, expected pH = 5.49
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Strike & Dough-in. Ramp to 156 Temperature -- 145 °F --
4.9 gal Beta Rest Infusion -- 145 °F 30 min
4.9 gal Alpha/Sacch Rest Infusion -- 156 °F 60 min
4.9 gal Mash Out Infusion -- 168 °F 10 min
2.5 qt From Cooler HLT Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.77 15.1  
Mash volume with grains 4.7 18.8  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 4.53 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 6.6 26.4  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.3 33.2
Equipment Profile Used: System Default
 
Notes

Loosely based on Lorena "Yooper" Evans, http://www.homebrewtalk.com/showthread.php?t=210376 and inspired by Oskar Blues "death by Coconut." Tweaked using a different yeast, and a different grain bill. Tried using cold steep roast & crystal in 1 gallon room temp water. Rinsed & squeezed to get a total of 2-3 qts of dark brew to add to kettle near flame out. Didn't add as much flavor as I wanted. Also, flaked coconut is a royal PITA. Will use coconut extract next time. Will try 1st recipe with 6.5# MO + .5# GP, then switch to 7.0# GP. Will ferment using STC1000+ ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 72°
dh2: 72 (3 day ferment/D-rest)
SP3: 72°
dh3: 48 (2 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0

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  • Last Updated: 2017-12-31 14:53 UTC
  • Snapshot Created: 2017-10-21 12:59 UTC
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