coco_dipa

SingleSpeed Brewing Co.’s Coconut Migration clone
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.017
IBU = 71 SRM = 6 ABV = 7.2%

Ingredients
12 lbs. (5.44 kg) 2-row pale malt
1.25 lbs. (0.57 kg) flaked barley
1 lb. (0.45 kg) Munich malt
0.5 lb. (0.23 kg) corn sugar
12 oz. (340 g) toasted coconut
6 AAU Nugget hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
9 AAU El Dorado® hops (10 min.) (0.75 oz./21 g at 12% alpha acids)
9 AAU Azacca® hops (10 min.) (0.75 oz./21 g at 12% alpha acids)
15 AAU El Dorado® hops (5 min.) (1.25 oz./35 g at 12% alpha acids)
15 AAU Azacca® hops (5 min.) (1.25 oz./35 g at 12% alpha acids)
6 AAU Citra® hops (5 min.) (0.5 oz./14 g at 12% alpha acids)
15 AAU El Dorado® hops (0 min.) (1.25 oz./35 g at 12% alpha acids)
15 AAU Azacca® hops (0 min.) (1.25 oz./35 g at 12% alpha acids)
6 AAU Citra® hops (0 min.) (0.5 oz./14 g at 12% alpha acids)
2.5 oz. (70 g) El Dorado® hops (dry hop)
2.5 oz. (70 g) Azacca® hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop)
Omega OYL-052 (DIPA Ale) or GigaYeast GY054 (Vermont IPA) or LalBrew New England yeast
¾ cup corn sugar (if priming)

Step by Step
Mill the grains, then mix with 17.8 qts. (16.86 L) of 167 °F (75 °C) strike water to achieve a single infusion rest temperature of 152 °F (67 °C). Hold at this temperature for 60 min.
Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash with 4 gallons (15 L) and top up as necessary to obtain 6.5 gallons (25 L) of wort. Add the corn sugar. Boil for 60 minutes, adding hops at the times indicated above left in the boil.

After the boil and 20-minute whirlpool, rapidly chill the wort to slightly below fermentation temperature, which is 68 °F (20 °C) for this beer. Pitch yeast.

Maintain fermentation temperature to avoid fusels and unwanted esters. When primary fermentation is near but not yet complete, add the dry hops. Two days later, toast the coconut at 350 °F (175 °C) for a few minutes until you see a change in its appearance. Pull it out of the oven and let it cool before bagging it and placing it in the fermenter. Let it steep in the beer for 2 days; this will give the dry hops 4 days to work their magic. Bottle or keg the beer and carbonate to approximately 2.5 volumes.