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Coco's Coconut Hefe

155 calories 15.5 g 12 oz
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 45 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Three Shakes Brewing
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created Thursday January 10th 2019
1.047
1.011
4.75%
15.19
4.67
5.78
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - White Wheat8 lb White Wheat 40 2.8 74.4%
2.50 lb American - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 23.3%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.3%
10.75 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Crystal1.2 oz Crystal Hops Pellet 3.6 Boil 45 min 15.19 100%
1.2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.4 gal Infusion 150 °F 60 min
Mash out Temperature 168 °F 10 min
3 gal Fly Sparge 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb toasted cocnut Flavor Secondary 2 days
 
Yeast
Omega Yeast Labs - Hefeweizen Ale I OYL-021
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Bedford 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
No water changes were made.
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew Day #3 8/11/2019
SG 1.052
Cooled to 86, put in freezer until 66, then pitched.
(Forgot to sanitize transfer hose from kettle to fermenter) Grr!
8/25 FG 1.011
8/30 Toasted coconut and transferred to secondary.

******
Brew Day #2 7/6/2019 - SG 1.051 - Fermenting at 64°
I used 4gal to mash and 3gal to sparge.
Chilled to 89°, then ferm chamber until pitch temp.
7/7 - Pitched at 4pm

*******
Brew Day 1/13/2019 - SG 1.053. Fermenting at room temp (70).
1/23 FG 1.010 (5.64 abv)
1/23 I lightly toasted Terrasoul Superfoods Organic Shredded Coconut (Medium), 1 Pound in the oven at 350 degrees for about 20 minutes, taking it out of the oven and mixing it every 5 minutes. Then added to a sanitized muslin bag and transferred the beer onto it in a secondary fermenter.
1/25 Pulled a sample and found the beer delicous! Began cold crash.
1/27 Transferred to a keg and began burst carbination at 40psi.
1/28 Burped keg and lowered CO2 to 10psi.

NOTE 1: Might toast the coconut a little darker next time.
NOTE 2: Lost a great deal to the coconut via absorbtion. 4.25G made it to the keg. Scale up recipe to a batch size of 5.75G next time.



Award Winning Recipe
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  • Public: Yup, Shared
  • Last Updated: 2019-08-30 16:29 UTC
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