Oatmeal Stout Recipe - Coconut Stout

Recipe Info

Recipe Image

Coconut Stout

by on
All Grain
24 Liter(s)
22 Liter(s)
60 min
75%
Brew No.39 Rate: 5/10 ABV: 6.3 Yeast: Lallemand Nottingham Attenuation: 75–85% My attenuation: 72% Aroma: Slightly fruity, easters and neutral. Do differently: As ever the high ABV helped. Recipe: OG: 1061 FG: 1021 ABV: 5.25% Achieved: OG: 10664 FG: 1018 ABV: 6.3% Notes: - Ridiculously weirdly carbonated. Fizzed like coke then totally flat in under 5 seconds. - Online recipe. Imperial Yeast A10 Darkness recommended. Also, after a week add 800ml made coffee and Jarrylo hops. Didn’t do either. - Subtle coconut taste, I think that’s good. - Will try dedicated coconut next time? - Didn’t grind beans. Next time. Do again: Another recipe yes. Liked it. And I’d love to nail it. The carbonation was ok but head retention was zero.

Fermentables

56% - Pale ale malt
3.63
32
2
Mash
19% - Flaked Oats
1.2
32
1
Mash
14% - Munich style barley malt
0.9
32
12
Mash
5% - Chocolate malt low colour
0.34
32
206
Mash
4% - Black barley
0.227
32
550
Mash
2% - Torrified Wheat - US
0.15
36
2
Mash

Hops

Fuggles
20
Pellet
Boil
60 min(s)
4.8
9.8

Yeast

Lallemand Nottingham
70%

Other Stuff

Lactose sugar
227
g
Boil
Coffee Beans
5
g
Boil
Coconut
312
g
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Take yeast out of fridge
2.
ChemSan Sanitiser 70ML – 35Lt
3.
Water to Mash kettle – 19Lt
4.
Water to Sparge Kettle – 17Lt
5.
Both – Camden tablet – 1/4
6.
Both – AMS – Sparge 5.9ml – Mash 6.3ml
7.
Mash – Calcium Chloride flakes – 1.5g
8.
Mash – Calcium Sulphate – 1.5g
9.
Mash – Sodium Chloride (Sea salt) – 4.2g
10.
-----------------------------------------------------------------------------------------------------------------
11.
Mash kettle to 68ºC for 60 mins
12.
Mash out 75ºC a further 10 mins
13.
60mins – 20g Fuggles
14.
45mins – 5g Coffee (Ground)
15.
15mins – 227g Lactose
16.
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17.
Takes 30 mins to cool to 20ºC
18.
Ferment range: 19–21ºC
19.
Hydrometer – OG 10664
20.
------------------------------------------------------------------------------------------------------------------
21.
Day 2 peak krausen – 312g Coconut – Toasted 20mins. Allow oil drain off. Allow to cool.
22.
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23.
90g sugar – 180ml water
24.
www.brewersfriend.com/abv-calculator
25.
Bottle condition 20 - 28ºC

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Coconut Stout
Oatmeal Stout
  • 24.00 Gallons Liters Batch Size
  • 22.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.054 OG
  • 1.016 FG
  • 9.8 IBU (tinseth) Bitterness
  • 0.18 BG:GU
  • 29.2° SRM Color
  • 75% Efficiency
  • 4.9% ABV Alcohol
  • 182 per 12oz Calories
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