BrewmeisterSmith
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP 001
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.060
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 37.4
- Color
- 35
- Primary Fermentation (# of Days & Temp)
- 15 at 68ish
- Secondary Fermentation (# of Days & Temp)
- 1 week at 68- cold crash if possible
- Tasting Notes
- Frigging awesome. You could seriously drink this out of the fermenter!
Ingredients
Grain:
14 lbs Briess 2 row pale malt (maris otter is great too!)
3 lbs Briess white wheat malt
2 lbs Briess Caramel 60L
1.5 lbs Muntons Chocolate Malt (345L)
1 lb roasted barley (300L)
Mash grains at 152 for 60 minutes.
Hops:
1.5 oz US Magnum 14.7AA at 60 min
Other additives:
1 lb Lactose added at 10 minutes remaining in the boil
Irish moss- optional...its a dark beer.
20 oz toasted coconut in the secondary for 1 week. Buy 2 bags of coconut shavings in the baking section in your favorite supermarket. Toast in the oven at 350 degrees until golden and toasty. Weigh out 20 oz. Note- Toasted coconut is lighter than untoasted. Be careful not to burn it too or over toast it. It just needs be slightly golden or less. If splitting into two fermenters, 10 oz in each. UPDATE: I used 12 oz in each fermenter and it turned out even better.
Another note- racking this off the coconut is a messy task. I rubber-banded a piece of hop sock (nylon paint strainer bag) to the end of my siphon. Keep the siphon pumping vs flowing. Otherwise it will clog. I found recently that using a muslin bag works best to help contain it. I added marbles to weigh it down. Just remember you put marbles in it. I accidentally threw away my marbles. Dangit.
I brewed this for the 2012 Bells Homebrew competition. There were something like 125 entries and this came in 6th place. I modeled this after the Deception Cream Stout recipe in this form. So, props to NCBeernut for the inspiration. I bottled a 12 pack out of the keg to pass around. A buddy of mine shipped this to some beer geeks in NC and I'm still getting requests for more! The coconut does not overpower this beer. It's very well balanced.
I started drinking from the keg 1 week later. Although, a couple week in the keg really makes this clear, crisp, and smooth!
UPDATE: I shipped this beer out to the NHC in Philly this week. Charlie Papazian himself drank and "loved" this beer.
Grain:
14 lbs Briess 2 row pale malt (maris otter is great too!)
3 lbs Briess white wheat malt
2 lbs Briess Caramel 60L
1.5 lbs Muntons Chocolate Malt (345L)
1 lb roasted barley (300L)
Mash grains at 152 for 60 minutes.
Hops:
1.5 oz US Magnum 14.7AA at 60 min
Other additives:
1 lb Lactose added at 10 minutes remaining in the boil
Irish moss- optional...its a dark beer.
20 oz toasted coconut in the secondary for 1 week. Buy 2 bags of coconut shavings in the baking section in your favorite supermarket. Toast in the oven at 350 degrees until golden and toasty. Weigh out 20 oz. Note- Toasted coconut is lighter than untoasted. Be careful not to burn it too or over toast it. It just needs be slightly golden or less. If splitting into two fermenters, 10 oz in each. UPDATE: I used 12 oz in each fermenter and it turned out even better.
Another note- racking this off the coconut is a messy task. I rubber-banded a piece of hop sock (nylon paint strainer bag) to the end of my siphon. Keep the siphon pumping vs flowing. Otherwise it will clog. I found recently that using a muslin bag works best to help contain it. I added marbles to weigh it down. Just remember you put marbles in it. I accidentally threw away my marbles. Dangit.
I brewed this for the 2012 Bells Homebrew competition. There were something like 125 entries and this came in 6th place. I modeled this after the Deception Cream Stout recipe in this form. So, props to NCBeernut for the inspiration. I bottled a 12 pack out of the keg to pass around. A buddy of mine shipped this to some beer geeks in NC and I'm still getting requests for more! The coconut does not overpower this beer. It's very well balanced.
I started drinking from the keg 1 week later. Although, a couple week in the keg really makes this clear, crisp, and smooth!
UPDATE: I shipped this beer out to the NHC in Philly this week. Charlie Papazian himself drank and "loved" this beer.