2018 (110) Fat Satan #3 (Maple, Whiskey and Coconut)

All Grain Recipe

Submitted By: jimpdx (Shared)
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Brewer: Jim Thompson
Batch Size: 16.00 galStyle: Specialty Wood-Aged Beer (33B)
Boil Size: 22.21 galStyle Guide: BJCP 2015
Color: 54.9 SRMEquipment: ABC - 12 Gallon Batch (90)
Bitterness: 58.3 IBUsBoil Time: 120 min
Est OG: 1.115 (26.9° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.042 SG (10.4° P)Fermentation: Ale, Three Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Baking Soda (Mash 60 min) Misc 1
10.00 g Pickling Lime (Mash 0 min) Misc 2
7.00 g Calcium Chloride (Mash 60 min) Misc 3
6.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
35 lbs Lamonta (Mecca Grade) (3.0 SRM) Grain 5
20 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 6
6 lbs Caramunich Malt (56.0 SRM) Grain 7
6 lbs Chocolate (Briess) (350.0 SRM) Grain 8
3 lbs Melanoiden Malt (20.0 SRM) Grain 9
2 lbs Roasted Barley (Briess) (300.0 SRM) Grain 10
5.00 ml Phosphoric Acid 75% (Sparge 60 min) Misc 11
3.70 g Calcium Chloride (Sparge 60 min) Misc 12
3.00 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 13
2 lbs CBCC Candi- Toasted Coconut [Boil] (8.0 SRM) Extract 14
6.00 oz Magnum [13.2%] - Boil 60 min Hops 15
3.20 Whirlfloc Tablet (Boil 15 min) Misc 16
7.00 g Wyeast Nutrient (Boil 15 min) Misc 17
4.0 pkgs Darkness (Imperial #A10) Yeast 18

Notes

Water adjustments for 5.4pH: Gypsum: 5.8/2.2g (54ppm Ca) CaCl2: 7.2/2.8g (12.5ppm Mg) Epsom: 10.8/4.2g (44.5ppm Na) Salt: 4.3/1.7g (81.8 Cl) Soda: 10g (82.4 SO4) Lime: 2g (129.4 HCO3)

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