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Coconut & Cocoa Nib Brown Ale

227 calories 24.8 g 12 oz
Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Overman
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created Thursday August 22nd 2019
1.068
1.019
6.52%
29.36
21.33
5.48
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Avangard - Pale 2 Row14 lb Pale 2 Row 37 2 81.2%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 7.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.9%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 2.9%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 5.8%
17.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Cashmere1 oz Cashmere Hops Pellet 5.6 Boil 60 min 17.02 33.3%
2 oz Yakima Valley Hops - Cashmere2 oz Cashmere Hops Pellet 5.6 Boil 10 min 12.34 66.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22 qt Infusion 154 °F 60 min
33 qt Sparge 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Lactic acid Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       CO2 Level: 2.52 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

3lbs of toasted coconut in secondary.
1 Vanilla bean in secondary
6oz cocoa nibs

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-01 19:58 UTC
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