El_Horno's Coconut Stout

American Stout by Spencer Horn

Type Partial Mash
Batch size 5.0 gal
Boil time 60 min
Efficiency 75.0%

Fermentables

Name Amount Use PPG
2-Row Caramel Malt 60L Briess 1.0 lb Steep 34
Roasted Barley Briess 0.5 lb Steep 33
Chocolate Malt Bairds 0.5 lb Steep 32
BREWFERM Light Malt Extract Unhopped 6.37 lb Boil 37
Milk Sugar (Lactose) 1.0 lb Boil 35
Roasted Coconut 1.0 lb Boil 0
Golden Light DME Briess 0.62 lb Boil 43

Hops

Name Amount Time Use Form AA
Saaz Czech Republic 1.0 oz 60 min Boil Pellet 3.5%
Perle United States 1.0 oz 60 min Boil Pellet 8.0%

Yeasts

Name Lab Attenuation Temp
American Ale II 1272 Wyeast 74.0% 60°F – 72°F

Extras

Name Amount Time Use
Shredded Coconut 1.0 lb 0.0 days Secondary
Vanilla Beans 2.0 each 0.0 days Secondary

Notes

Steep (add to water as heats, steep at 155 for 30 mins) 1 pounds 60°L Crystal malt 0.5 pounds roasted barley 300°L 0.5 pounds chocolate malt 350°L

Boil (Bring to boil follow schedule below) 1 oz saaz hops @ 60 mins 7 lbs light malt extract syrup @ 45 mins 1 oz pearle hops @ 30 mins 1lb toasted coconut @ 30 mins 1lb lactose @ 10 mins

Primary (Leave in primary for two weeks, confirm gravity has stabalized.) Wyeast 1099 Whitbread Ale

Secondary (Place below ingredients into secondary, rack beer on top let sit for two additional weeks) 1lb toasted coconut 2 vanilla beans sliced in half

Bottle (How much water should I boil with here?) 1 cup Molassas (unsulphured)

  • Brewed on September 30, 2012

    OG
    1.062