Chocolate Coconut Stout Recipe

We had a request in the comments to share our coconut stout recipe that won first place in the regional round of the AHA competition.  So, here it is.  Let me know if you have questions.

coconut stout
Imperial Stout

Type: All Grain Date: 11/25/2012
Batch Size: 5.00 gal Brewer: John Stephenson
Boil Size: 6.41 gal Asst Brewer: Chris Black
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 42.5 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 70.00 %
1 lbs 8.0 oz Chocolate Malt (450.0 SRM) Grain 7.50 %
1 lbs Oats, Flaked (1.7 SRM) (Quick Oats) Grain 5.00 %
1 lbs Caramel/Crystal Malt – 60L (60.0 SRM) Grain 5.00 %
1 lbs Roasted Barley (300.0 SRM) Grain 5.00 %
8.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2.50 %
1.50 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 49.6 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 5.0 IBU
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 5.00 %
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.107 SG Measured Original Gravity: 1.094 SG
Est Final Gravity: 1.034 SG Measured Final Gravity: 1.027 SG
Estimated Alcohol by Vol: 9.69 % Actual Alcohol by Vol: 8.79 %
Bitterness: 54.6 IBU Calories: 442 cal/pint
Est Color: 59.7 SRM Color:

Color

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 19.00 lb
Sparge Water: 3.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 23.75 qt of water at 165.9 F 154.0 F

 

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used:
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

For this 5 gallon batch size add 4 oz of cocoa at 10 mins left in boil. Add 4 oz of cacao nibs at flameout and transfer over to primary. Add one scraped vanilla bean to primary and one to keg. Toast 12 oz of dried, unsweetened coconut (Red Mill) in hopsack to keg for one week.
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