Calling all Home Brewers for the recipe on a Stout with Chocolate, Caramel, and Coconut
2-Row: 12.75# (77.4%)
White Wheat: 1.5# (9.1%)
UK Chocolate Malt: .75# (4.5%)
Carafa III: .5# (3.0%)
C-60: .5# (3.0%)
Flaked Oats: .5# (3.0%)
Maltodextrin: 6 oz (Boil Addition)
Use your typical Stout Water Profile if you have one.
We are aiming for..
Calcium: 50 ppm
Sulfate: 34 ppm
Chloride: 42 ppm
Bicarbonate: 124 ppm
Mash Ph: 5.50
Water to grist ratio: 1.33 QTS/LB
Mash Rest: 155 degrees for 1 hour for a full bodied beer.
90 minute boil, post boil target of 21.5 Plato (1.090 SG).
Aiming for 66 IBU.
60 min: (14.00% AA) German Magnum – 1 oz
45 min: (17.00% AA) Summit – .7oz
20 Min: Maltodextrin – 6 oz
15 min: Kettle Fining + Yeast Nutrient
We are using American 1056 yeast, fermenting at 68-70F.
After reaching terminal, we will be adding chocolate, caramel & coconut to taste then crashing the beer.
Please be aware, we have a sterile filter at Perrin that this beer will be going through. Thus, not allowing any yeast into a packaged product. Be careful with secondary additions as they may cause refermentation.