Imperial Stout Recipe - Cajeta de Coco
Imperial Stout
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Cajeta de Coco
by whatTHEduck on 1/16/2017
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.
6% - Corn Sugar (Dextrose) - US
4% - Golden Naked Oats - UK
4% - Chocolate Rye Malt - DE
6% - Lactose - Milk Sugar - US
Add 1.25 tsp CaChl to 6 gal strike. 5/8 tsp CaChl to sparge
6 gal. strike @ 164 targeting 152 mash temp. Rest 60 mins
3 gal. sparge water at 190.
Add lactose in last 10 of boil
Tasting Notes (0)
There aren't any tasting notes logged yet
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
Clone This Recipe
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Hit 68% efficiency. SG: 1.056
1/21/2017 10:05:33 AM