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Jocheong Coconut Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 307 calories (Per 330ml)
Carbs: 40 g (Per 330ml)

Created: Thursday January 31st 2019

Original Gravity:

1.097

Final Gravity:

1.037

ABV (standard):

7.9%

IBU (tinseth):

58.9

SRM (morey):

45.0

Mash pH

5.5

Cost $

n/a

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Brew Log History

Target 20°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	55.6%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	11.1%
0.50 kg	United Kingdom - Pale Chocolate0.5 kg Pale Chocolate	33	207	5.6%
0.50 kg	American - Roasted Barley0.5 kg Roasted Barley - (late boil kettle addition)	33	300	5.6%
0.50 kg	American - Caramel / Crystal 120L0.5 kg Caramel / Crystal 120L	33	120	5.6%
0.20 kg	American - Victory0.2 kg Victory	34	28	2.2%
0.20 kg	American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt)	33	1.8	2.2%
0.60 kg	Lactose (Milk Sugar)0.6 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	6.7%
0.50 kg	Soojin Foods (수진식품) - Kanghwa Island Rice Syrup (강화섬 쌀조청) - (late boil kettle addition)	45	4.98	5.6%
9 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Magnum28 g Magnum Hops	Pellet	15	Boil	60 min	50.4	50%
28 g	Motueka28 g Motueka Hops	Pellet	7	Aroma	10 min	8.53	50%
56 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Magnum (Pellet) 28 g Magnum (Pellet) Hops	50.4	50%
28 g	Motueka (Pellet) 28 g Motueka (Pellet) Hops	8.53	50%
56 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	--	69 °C	60 min
5 L	Mash out	Temperature	--	76 °C	10 min
20 L	Batch sparge	Sparge	--	76 °C	10 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
100 g	Cacao Nibs	Flavor	Secondary	3 days
1 tsp	Irish Moss	Fining	Boil	15 min.
1 tsp	DAP	Other	Boil	15 min.
500 g	Toasted Coconut	Flavor	Secondary	3 days
40 g	Toasted Almonds	Flavor	Secondary	3 days
4 g	Calcium Chloride	Water Agt	Mash	1 hr.
10 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

White Labs - Burton Ale Yeast WLP023

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	20 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 231 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 95g CO₂ Level: 2.0 Volumes

Target Water Profile

Seongbuk Profile (2017)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 156° F (69° C) for 60 minutes.

Ferment at 68° F (20° C).

In secondary fermenter or keg (in muslin bag) add toasted organic (not sweetened) raw coconut, toasted cacao nibs, toasted raw almonds. Soak for 3~4 days.

Carbonate to 2 volumes CO2.

Last Updated and Sharing

535

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Brews

Public: Yup, Shared
Last Updated: 2019-02-12 03:33 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Jocheong Coconut Stout

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