bubba_drums
Member
- Joined
- May 27, 2014
- Messages
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Here is a copy of my recipe. If/when I do this again, I'd try toasting the coconut and bump up my Carapils a bit as the beer lost quite a bit of head retention after I bottled. Out of the keg it's got great head, but it dies down fairly quick.
Fermentables
Amount Fermentable Maltster Use PPG
16.0 lb Maris Otter Pale (UK) Any 76 % Mash 38
2.0 lb Medium Crystal Any 9 % Mash 34
1.0 lb Carapils (DE) Any 4 % Mash 35
1.0 lb CaraMunich I (DE) Any 4 % Mash 34
1.0 lb Pale Chocolate (UK) Any 4 % Mash 33
Hops
Amount Hop Time Use Form AA
1.0 oz Styrian Golding (SI) 60 min Boil Pellet 5.2%
1.0 oz Centennial (US) 45 min Boil Pellet 10.5%
Yeasts
Name Lab/Product Attenuation
Whitbread Ale Wyeast 1099 70.0%
Extras
Amount Name Time Use
1.0 each Whirlfloc Tablet 15.0 min Boil
4.0 lb Toasted Coconut 7.0 days Secondary
8.0 oz Cocoa Nibs 7.0 days Secondary
1.0 lb Lactose 7.0 days Secondary
Predicted Stats
Batch Size 10.0 gal Boil Time 90 min Efficiency 75.0%
1.058 OG 1.018 FG 25 IBU 5.4% ABV 18 SRM 0.44 IBU/OG
Is the toasted coconut sweetened or unsweetened?