Imperial Stout Recipe - Chocolate Coconut Maple Espresso pastry Stout
Imperial Stout
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Chocolate Coconut Maple Espresso pastry Stout
by BraunJohn on 3/3/2021
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All Grain Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Roasted Barley - US, Chocolate Malt - US, Crystal 15L - CA, Maple Syrup - US, White Wheat - US, Flaked Oats - US, Lactose - Milk Sugar - US, Nugget Hops, El Dorado Hops, White Labs English Ale WLP002 Homebrew Yeast, Dark Cocoa Powder, Espresso Brewed, Fermax Yeast Nutrient, Camden tablet (before maple/coconut addition), Irish Moss, Cacao extract (1:3 nibs to vodka), Coconut roasted brown (Muslim bag).
This recipe was cloned from Chocolate Covered Espresso Bean Stout.
3% - Lactose - Milk Sugar - US
White Labs English Ale WLP002
Camden tablet (before maple/coconut addition)
Cacao extract (1:3 nibs to vodka)
Coconut roasted brown (Muslim bag)
Mash in 5 gal at 168, sparge 4.5 gal at 180.
Tasting Notes (0)
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Chocolate Coconut Maple Espresso pastry Stout
Imperial Stout
-
5.00
Gallons
Liters
Batch Size
-
6.50
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.085
OG
-
1.024
FG
-
37.0 IBU (tinseth)
Bitterness
-
0.44
BG:GU
-
37.6° SRM
Color
-
75%
Efficiency
-
7.9% ABV
Alcohol
-
295 per 12oz
Calories
Clone This Recipe
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