Toasted Coconut Stout

All Grain Recipe

Submitted By: obeldobel10 (Shared)
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Brewer: Ryan
Batch Size: 5.00 galStyle: American Stout (20B)
Boil Size: 6.73 galStyle Guide: BJCP 2015
Color: 38.0 SRMEquipment: Ryan's Equipment
Bitterness: 42.3 IBUsBoil Time: 60 min
Est OG: 1.060 (14.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Barley, Flaked (1.7 SRM) Grain 3
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
6.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
6.00 oz Chocolate Malt (450.0 SRM) Grain 6
6.00 oz Roasted Barley (500.0 SRM) Grain 7
0.50 oz Styrian Goldings [9.0%] - Boil 60 min Hops 8
0.75 oz East Kent Goldings (EKG) [9.0%] - Boil 15 min Hops 9
0.75 oz East Kent Goldings (EKG) [9.0%] - Boil 5 min Hops 10
1 pkgs California Ale (White Labs #WLP001) Yeast 11

Notes

Toast 1 pound of unsweetened coconut for 15-20 minutes at 200 degrees. Add post-fermentation to carboy.