Imperial Stout Recipe - Cajeta de Coco

Recipe Info

Recipe Image

Cajeta de Coco

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
68%
All Grain Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Dark Munich - DE, Corn Sugar (Dextrose) - US, Special B - BE, Golden Naked Oats - UK, Chocolate Rye Malt - DE, Pale Chocolate - UK, Molasses - US, Carafa III - DE, Lactose - Milk Sugar - US, Columbus Hops, Wyeast 1764 Pacman Homebrew Yeast, Irish Moss, Vanilla Bean, cocoa nibs, Cold Brewed Coffee, Coconut.

Fermentables

63% - 2-Row - US
11
37
1
Mash
6% - Dark Munich - DE
1
36
10
Mash
6% - Corn Sugar (Dextrose) - US
1
46
0
Late
6% - Special B - BE
1
30
180
Mash
4% - Golden Naked Oats - UK
0.75
33
10
Mash
4% - Chocolate Rye Malt - DE
0.75
34
250
Mash
3% - Pale Chocolate - UK
0.5
32
200
Mash
1% - Molasses - US
0.25
36
80
Late
1% - Carafa III - DE
0.1875
32
525
Mash
6% - Lactose - Milk Sugar - US
1
41
1
Late

Hops

Columbus
1.3
Pellet
FirstWort
60 min(s)
13.7
45.8

Yeast

Wyeast 1764 Pacman
75%

Other Stuff

Irish Moss
1
tsp
Boil
Vanilla Bean
3
each
Secondary
cocoa nibs
4
oz
Secondary
Cold Brewed Coffee
12
floz
Secondary
Coconut
1
lb
Boil

Mash Steps

Saccharification Rest
Infusion
150
60 min

Special Instructions

1.
Add 1.25 tsp CaChl to 6 gal strike. 5/8 tsp CaChl to sparge
2.
6 gal. strike @ 164 targeting 152 mash temp. Rest 60 mins
3.
3 gal. sparge water at 190.
4.
Add lactose in last 10 of boil

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • whatTHEduck

    Hit 68% efficiency. SG: 1.056

    1/21/2017 10:05:33 AM

Recipe Facts

Cajeta de Coco
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.093 OG
  • 1.023 FG
  • 45.8 IBU (tinseth) Bitterness
  • 0.49 BG:GU
  • 41.3° SRM Color
  • 68% Efficiency
  • 9.0% ABV Alcohol
  • 327 per 12oz Calories
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