Toasted Coconut Curry Stout
All Grain Recipe
Submitted By: graybabe (Shared)
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|Brewer: Gray Slater|| |
|Batch Size: 5.50 gal||Style: Foreign Extra Stout (13D)|
|Boil Size: 7.96 gal||Style Guide: BJCP 2008|
|Color: 49.6 SRM||Equipment: Gray's Equipment|
|Bitterness: 48.6 IBUs||Boil 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|
||Pale Malt (2 Row) US (2.0 SRM)
||Barley, Flaked (Briess) (1.7 SRM)
||Caramel/Crystal Malt - 80L (80.0 SRM)
||Melanoiden Malt (25.0 SRM)
||Black (Patent) Malt (680.0 SRM)
||Chocolate (Crisp) (630.0 SRM)
||Willamette [4.9%] - Boil 90 min
||SafAle English Ale (DCL/Fermentis #S-04)
||Madras Curry Powder (Secondary 7 days)
||Cayenne Pepper (Secondary 7 days)
||Cumin (Secondary 7 days)
||Liquid Coconut Extract (Bottling 0 min)
||Toasted Unsweetened Coconut Flakes (Bottling 0 min)
||Kaffir Lime Leaf (Bottling 0 min)
NotesRecipe 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)
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.