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Coconut Stout BIAB (RifayBrew) (v30)

194.7 calories 18.72 g 330 ml
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 70 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 49.2 liters
Pre Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 73% (brew house)
Source: RifayBrew
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Wednesday November 27th 2019
14.5 °P
3.3 °P
6.08%
50.14
46.53
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg Belgian - Pale Ale5.8 kg Pale Ale 38 3.4 44.6%
2.50 kg German - Munich Light2.5 kg Munich Light 37 6 19.2%
1.40 kg Belgian - Special B1.4 kg Special B 34 115 10.8%
1.40 kg Belgian - Biscuit1.4 kg Biscuit 35 23 10.8%
1.20 kg Belgian - Chocolate1.2 kg Chocolate 30 340 9.2%
0.40 kg Belgian - Roasted Barley0.4 kg Roasted Barley 30 575 3.1%
0.30 kg United Kingdom - Oat Malt0.3 kg Oat Malt 28 2 2.3%
13 kg / лв 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Centennial25 g Centennial Hops Pellet 10 Boil 60 min 12.88 25%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Boil 60 min 18.35 25%
25 g Centennial25 g Centennial Hops Pellet 10 Boil 20 min 7.8 25%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Boil 20 min 11.11 25%
100 g / лв 0.00
 
Mash Guidelines
Amount Description Type Temp Time
48 L Temp rest Temperature 65 °C 45 min
Temp rest Temperature 72 °C 15 min
Mashout Temperature 78 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Baking Soda Water Agt Mash 0 min.
5 g Irish Moss Fining Boil 5 min.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
22 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 244 B cells required
лв 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2,4 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Notes

30.11.2019
13 kg malt / 65L total / 48-50L 14,5P in fermenter - perfect. 1:5 malt to water ratio.

Preboil
55L на 12P-12.5Р

Postboil
50L на 14.5P захарометър и рефрактометър

във ферментатора - 48-50 литра.
06.12.2019
8Р рефрактометър, след корекцията 4.12 °P аbv 5.7%
7.5Р рефрактометър, след корекцията 3.32 °P аbv 6.11%

Кегиран на 12.12.2019 - две пълни канти, едната на 1.2 бара закачена в кегератора, другата на два бара разкачена на балкона на 2-2.2 бара.
Остава бутилиране.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-19 19:31 UTC
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