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Chocolate Coconut Milk Stout
Sweet Stout • All Grain • 5.5 gal
Mash at 152. Thanks JZ
September 16, 2014 am 09:22am
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 8.8 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .9375 lbs
Blackprinz® Malt; Briess
Blackprinz® Malt; Briess
Subtle, smooth, no bitter, astringent, dry flavors or aftertaste — Very delicate, clean flavor. Mild roasted malty flavor.
- 0.6625 lbs
Caramel Malt 80L; Briess
Caramel Malt 80L; Briess
Pronounced caramel, slight burnt sugar, raisiny, prune flavors. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.4437 lbs
Pale Chocolate; Crisp
Pale Chocolate; Crisp
Roasted coffee flavor.
- 1 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1 oz
East Kent Goldings - 5.3 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 4 oz
Cocoa Powder - End of boil (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
- 12 oz
Coconut (flaked) - Dry hop (omitted from calculations)
Coconut (flaked)
Coconut (Cocos nucifera) belongs to the Palm family Arecaceae and is found growing around the world in lowland, tropical and subtropical habitats. Classed as a fruit, it is actually a one-seeded drupe. What we buy in shops is the "stone" of this drupe, consisting of a hard shell (the endocarp) which encloses the seed. It has a mild nutty sweet flavor.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Mix Lactose w/ first runnings. Add Cocoa powder to end of the boil. Cocoa powder creates giant boil-over potential and you lose volume on transfer due to cocoa sludge. Dry hop with toasted coconut. Mash 150.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.021 | 1.012 - 1.024 | |
| Color: | 29.7 SRM | 30 - 40 | |
| Alcohol: | 5.5% ABV | 4% - 6% | |
| Bitterness: | 23.5 IBU | 20 - 40 | |
Discussion
Pretty good
2014-11-02 10:23am
This turned out well. Toasted the coconut and dry hopped with it. Used 8 oz for about 3 or 4 days, which was too much in my opinion. Either use less, or taste every day and pull when necessary. The cocoa powder could also have been used less. I used 4 oz for a 5 gallon batch. I bet you could half that, and still get chocolate notes in the final beer. This would help with kettle and fermenter loss too, as that cocoa powder really gets sludgy. All in all a great beer. Lactose was spot on. The blackprinz malt lent no astringency and worked well, even though it's a wheat malt. Just a little less cocoa and coconut next time. That's the delicate balance, especially the coconut.
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