Toasted Coconut Curry Stout

All Grain Recipe

Submitted By: graybabe (Shared)
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Brewer: Gray Slater
Batch Size: 5.50 galStyle: Foreign Extra Stout (13D)
Boil Size: 7.96 galStyle Guide: BJCP 2008
Color: 49.6 SRMEquipment: Gray's Equipment
Bitterness: 48.6 IBUsBoil Time: 90 min
Est OG: 1.070 (16.9° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Barley, Flaked (Briess) (1.7 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
1 lbs Melanoiden Malt (25.0 SRM) Grain 4
10.56 oz Black (Patent) Malt (680.0 SRM) Grain 5
10.56 oz Chocolate (Crisp) (630.0 SRM) Grain 6
3.00 oz Willamette [4.9%] - Boil 90 min Hops 7
2 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 8
2.00 oz Madras Curry Powder (Secondary 7 days) Misc 9
1.00 tsp Cayenne Pepper (Secondary 7 days) Misc 10
1.00 tsp Cumin (Secondary 7 days) Misc 11
0.50 oz Liquid Coconut Extract (Bottling 0 min) Misc 12
4.00 oz Toasted Unsweetened Coconut Flakes (Bottling 0 min) Misc 13
0.66 oz Kaffir Lime Leaf (Bottling 0 min) Misc 14

Notes

Recipe found here - https://docs.google.com/viewer?url=http://www.westcoastersd.com/pdf/wcjune.pdf&pli=1 Start fermentation at 68° F for 2 days and then kick it up to 75° F till final gravity. Leave in primary for 10 days total. On the final day, add the curry powder, cayenne, cumin and 4 ounces of the vodka to a 5-gallon fermenter and let sit overnight. The next day transfer the fermented beer into the secondary fermenter. Leave in secondary for 7 days. On the final day, place the toasted coconut and Kaffir lime leaves in separate jars and cover each with 2 ounces of the vodka. Let stand overnight. The next day, when bottling/kegging, add (to taste) the toasted coconut tincture*, Kaffir lime leaf tincture and coconut extract in bottling bucket or keg. Make sure to put the correct brewing date. Make sure to measure and record the following PH of the mash PH of the sparge runoff Gravity of the run off Pre Boil Volulme Pre Boil Gravity Batch Size (Amount going into the fermenter before the addition of the yeast starter) Original Gravity Final Gravity Kegging Volume Trub Loss Fermentation Loss Brewing Log 13:30: Started heating 6 gal of strike water. Will use 1 gal of this to pre heat the mash tun. 13:55: Put 1 gal of 170° water in mash tun for pre heat. 14:10: Emptied the preheat water from the mash tun and added grain. 14:15: Put roughly 4.6 gal of 170° water in mash tun with grain and mixed well. 14:25: Mash temp was at 158° so I added a tray of ice cubes and about 3 pints of cold water. 14:30: Mash temp at 154°. 15:10: Started heating 2.5 gal for mash out step. 15:15: Mash temp at 152°. 15:25: Added 2.5 gal of 200° water to mash for mashout. 15:30 Took a ph reading from the spout and it was 5.0. Took one from the top of the mash and it was 5.4. 15:35 Drained 1 gal of wort into a gal container to run through the mash. 15:45 Drained about 2 gal of wort into boiler to thin out mash. 15:50 overtemped sparge water to 190°. Now I will have to wait for a few for it to get back to about 170°. 16:00: Strted sparging with 170° water. 16:20: Only got 5.4 gal wort into the BK so I am heating 2 more gal of water to sparge with. 16:35: Started sparging with 173° water. 16:40: Started the boil with about 7.5 gal pre boil. 17:20: Boil has started. Added 3oz Willamette hops. 17:40: Added a whirfloc tablet and a TBSP of irish moss. 17:50: Turned off heat. 18:10: Started cooling wort through the plate chiller and into the 7 gallon conical. 19:00: Finished cooling wort. In the conical at 80°. 19:20: Started aerating wort. 20:15: Stopped aerating 20:20: Started rehydrating the yeast in 1 cup of 100° water. 21:30: Pitched the yeast. 6/18/12 - Put the curry powder, cayenne and cumin in to a jar of vodka that I will add when transfering tomorrow. I used 1 tsp of cumin instead of 1/2 tsp like the recipe called for.