Dirty Carribean Beer Recipe | All Grain Foreign Extra Stout | Brewer's Friend
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Dirty Carribean

207 calories 16.7 g 330 ml
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 7.5 liters (fermentor volume)
Pre Boil Size: 7.5 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Monday June 3rd 2024
1.068
1.010
7.6%
32.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,200 g United Kingdom - Maris Otter Pale1200 g Maris Otter Pale 38 3.75 48%
250 g Flaked Barley250 g Flaked Barley 32 2.2 10%
350 g Thomas Fawcett - Pale Chocolate Malt350 g Pale Chocolate Malt 32.2 230 14%
350 g Belgian - Roasted Barley350 g Roasted Barley 30 575 14%
250 g German - CaraMunich II250 g CaraMunich II 34 46 10%
100 g Weyermann - Abbey Malt100 g Abbey Malt 36.8 17 4%
2,500 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Chinook7 g Chinook Hops Pellet 13 Boil 60 min 25.1 33.3%
12 g Fuggles12 g Fuggles Hops Pellet 4.5 Boil 10 min 5.4 57.1%
2 g Chinook2 g Chinook Hops Leaf/Whole 13 Boil 10 min 2.36 9.5%
21 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
180 g Lactose Other Boil 10 min.
200 g Toasted Coconut Herb Primary --
50 g almonds Herb Primary --
500 ml Coffee Flavor Boil --
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Coffee stout with some coconut and almond added in the last 3 days of fermentation to try give it that dirty Caribbean latte flavour

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  • Public: Yup, Shared
  • Last Updated: 2024-06-05 07:02 UTC
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