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Coco Stout

184 calories 22.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Wednesday February 13th 2019
1.059
1.020
5.1%
21.0
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Golden Promise3.8 kg Golden Promise 37 3 54.7%
0.35 kg New Zealand - Munich Malt0.35 kg Munich Malt 36.8 7.87 5%
0.40 kg New Zealand - Dark Crystal Malt0.4 kg Dark Crystal Malt - (late boil kettle addition) 35.4 96.45 5.8%
0.40 kg Flaked Barley0.4 kg Flaked Barley 32 2.2 5.8%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 8.6%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 7.2%
0.45 kg Belgian - Roasted Barley0.45 kg Roasted Barley - (late boil kettle addition) 30 575 6.5%
0.35 kg New Zealand - Dark Chocolate Malt0.35 kg Dark Chocolate Malt - (late boil kettle addition) 32.7 659.9 5%
0.10 kg Brown Sugar0.1 kg Brown Sugar 45 15 1.4%
6.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 First Wort 60 min 21.02 100%
10 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 66 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.1
Mash volume with grains 23.2
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 15.6 L) 16.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 27.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

70g coats ground vietnamese coffee added to secondary for 24 hours

350g toasted coconut added to whirlpool

350g toasted coconut added to secondary for a week

crystal, roasted barley and dark chocolate malt, cold steeped in 5l of water for 2 days in fridge and added at knockout

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  • Last Updated: 2019-02-21 23:15 UTC