Swiss almond coconut cupcake

All Grain Recipe

Submitted By: warner (Shared)
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Brewer: Terence tse
Batch Size: 5.00 galStyle: Specialty Fruit Beer (29C)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 4.8 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 27.8 IBUsBoil Time: 60 min
Est OG: 1.082 (19.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
2 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs Carapils (Briess) (1.5 SRM) Grain 3
8.00 oz Acid Malt (3.0 SRM) Grain 4
3.04 oz Victory Malt (25.0 SRM) Grain 5
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 6
5.00 g Calcium Chloride (Mash 60 min) Misc 7
0.50 oz Columbus (Tomahawk) [14.9%] - First Wort Hops 8
0.25 oz Columbus (Tomahawk) [14.9%] - Boil 10 min Hops 9
0.25 oz Columbus (Tomahawk) [14.9%] - Boil 5 min Hops 10
8.00 oz Coconut [Primary] (2.0 SRM) Fruit 11
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 12
0.50 lbs Almonds toasted (Secondary 5 days) Misc 13

Notes

First place in the ferment.drink.repeat iron brewer 2018 contest for Swiss almond coconut cupcake category, and winner of the contest. Almonds and coconuts toasted and “fat washed”, then added to the keg.

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