Samoa Stout - Beer Recipe - Brewer's Friend

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Samoa Stout

251 calories 27.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 11.9 °P (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 251 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Saturday January 25th 2020
18.2 °P
5.3 °P
7.1%
60.0
44.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 43.5%
4 lb Briess - Carapils Copper Malt4 lb Carapils Copper Malt 34.5 30 23.2%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 11.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.8%
0.75 lb Crisp Malting - Pale Chocolate0.75 lb Pale Chocolate - (late mash tun addition) 32.7 220 4.3%
0.50 lb German - De-Husked Caraf I0.5 lb De-Husked Caraf I - (late mash tun addition) 32 340 2.9%
0.50 lb German - De-Husked Caraf III0.5 lb De-Husked Caraf III - (late mash tun addition) 32 470 2.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.8%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Bravo1.25 oz Bravo Hops Pellet 15.5 Boil 60 min 60 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Toasted Coconut Flavor Kegging 3 days
5 oz Cocoa Nibs Water Agt Kegging 3 days
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Moline, IL
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
START WITH 10.5 GALLONS OF WATER

7g Baking Soda
1.9g Gypsum
2.2g Calcium Chloride
1/2 Campden Tablet
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 10.03 40.1  
Mash volume with grains 11.33 45.3  
Grain absorption losses -2.03 -8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.72 g | 30.9 qt) 7.75 31  
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 (equipment estimates 6.28 g | 25.1 qt) 6.25 25  
Estimated amount in fermentor 6.25 25  
Total: 10.03 40.1
Equipment Profile Used: System Default
 
Notes

Special Mash Instructions
Add non-roasted malts to mash, let saccharification occur, then drain off 2 gallons of wort to separate pot. Add roasted malts to mash and sparge if necessary. Boil the drained wort until only 1 gallon remains and add to boil.


Start with 8 oz of toasted coconut to the strainer and put in the keg.
Describe coconut bought and toasting method if any
























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  • Last Updated: 2020-01-31 18:12 UTC