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Coconut Chocolate Stout
Sweet Stout • All Grain • 10.5 gal
Coconut Chocolate Stout
August 13, 2006 pm 10:25pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10.5 gal)
- 17 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .25 lbs
Belgian Special B
Belgian Special B
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.75 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Galena - 13.0 AA% whole; boiled 90 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- .25 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1.75 oz
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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
Dough In Temp: 144 Time: 25 Saccharification Rest Temp: 156 Time: 35 Mash-out Rest Temp: 165 Time: 10 Sparge Temp: 170 Time: 60 Primary Temperature: 68 degrees F Add coconut extract at bottling time: 3 drops/12oz bottle 5 gal keg extract use 3 drops x about 48 bottles = 7.2 ml. But, before you add the full amount, add about 3/4 of the total, mix it up or let it sit for a couple days, taste and see if you need more. It is always easier to add more. Nearly impossible to remove the extra.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.024 | |
| Color: | 24.2 SRM | 30 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 6% | |
| Bitterness: | 41.8 IBU | 20 - 40 | |
Discussion
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