Check a recipe - Chocolate (and coconut) stout

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tim_n
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Check a recipe - Chocolate (and coconut) stout

Post by tim_n » 1 year ago

Hi Can you check the following recipe.

BIABacus Pre-Release 1.3T RECIPE REPORT
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Esthers Bounty Stout
Recipe Overview

Brewer: Ester Arwet
Style: Stout
Source Recipe Link:
ABV: 4.7% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.049
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0.61
Colour: 83.5 EBC = 42.4 SRM

Kettle Efficiency (as in EIB and EAW): 82.9 %
Efficiency into Fermentor (EIF): 71 %

Note: This is a Multi-Step Mash - See 'Mash Steps' Below

Times and Temperatures

Mash: 80 mins at 67 C = 152.6 F
Boil: 60 min
Ferment: 14 days at 18 C = 64.4 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;

Total Water Needed (TWN): 32.66 L = 8.63 G
Volume into Boil (VIB): 29.86 L = 7.89 G @ 1.038
Volume of Ambient Wort (VAW): 22.17 L = 5.86 G @ 1.049
Volume into Fermentor (VIF): 19 L = 5.02 G @ 1.049
Volume into Packaging (VIP): 17.59 L = 4.65 G @ 1.012 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

82% Maris Otter Pale Ale Malt (4.5 EBC = 2.3 SRM) 3630 grams = 8 pounds
7.7% Fawcett Pale Chocolate Malt (560 EBC = 284.3 SRM) 340 grams = 0.75 pounds
2.6% English Extra Dark Crystal (340 EBC = 172.6 SRM) 114 grams = 0.25 pounds
7.7% Weyermann Carafa III (1300 EBC = 659.9 SRM) 340 grams = 0.75 pounds





The Hop Bill (Based on Tinseth Formula)

19.8 IBU Galena Pellets (13.2%AA) 13 grams = 0.459 ounces at 60 mins
10.2 IBU Galena Pellets (13.2%AA) 8.7 grams = 0.306 ounces at 30 mins







Mash Steps

Mash Type: Multi-Step Mash - First Step: Saccharifiaction for 80 mins at 67 C = 152.6 F

Strike Water Needed (SWN): 33.3 L = 8.8 G 67.6 C = 153.7 F
for 10 mins at 76.7 C = 170.06 F








Miscellaneous Ingredients

#VALUE!
0.86 Protofloc (Boil T-10) Mins
#VALUE!
#VALUE!



Chilling & Hop Management Methods





Fermentation & Conditioning

Fermentation: Safale S-04 for 14 days at 18 C = 64.4 F

Secondary Used: Y
Crash-Chilled: N
Filtered: N

Serving Temp: 13 C = 55.4 F
Condition for 14 days.
Consume within 12 months.

Special Instructions/Notes on this Beer

2 weeks in Secondary. Add Cacao Nibs & Toasted Coconut
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Last edited by tim_n on 11 Jul 2016, 03:36, edited 1 time in total.

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Rick
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Post by Rick » 1 year ago

Looks good to me. Although, 900g seems like a lot of coconut. I use about 340g of toasted Bob's Red Mill flakes in 5g for 2 weeks ... and get a pretty significant contribution. You may experience head retention issues with 900g, as coconut will still add some fats to the brew after toasting/blotting. Just something to consider, be sure to let us know how it works out if you do use the 900g. If it works out, I may just up my amounts next time.


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Post by tim_n » 1 year ago

Rick wrote:Looks good to me. Although, 900g seems like a lot of coconut. I use about 340g of toasted Bob's Red Mill flakes in 5g for 2 weeks ... and get a pretty significant contribution. You may experience head retention issues with 900g, as coconut will still add some fats to the brew after toasting/blotting. Just something to consider, be sure to let us know how it works out if you do use the 900g. If it works out, I may just up my amounts next time.
Esther who did this last time did 1lb of coconut and found it contributed a very mild flavour. Though we're thinking of vodka, maybe less coconut. Thanks for the feedback!
Last edited by tim_n on 12 Jul 2016, 03:38, edited 1 time in total.


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Check a recipe - Chocolate (and coconut) stout

Post by tim_n » 1 year ago

Image Image Image All happily fermenting away

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Last edited by tim_n on 01 Aug 2016, 03:14, edited 1 time in total.


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Post by tim_n » 1 year ago

Lactose adds 1.008 to the gravity. My OG was 1.054, should have been 1.057.

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Check a recipe - Chocolate (and coconut) stout

Post by tim_n » 1 year ago

Image Roasting the caco. 150'C for 12 minutes
Image Shredded coconut

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Last edited by tim_n on 14 Aug 2016, 20:38, edited 1 time in total.


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Check a recipe - Chocolate (and coconut) stout

Post by tim_n » 1 year ago

Image Blotting the oil off
Image Difference between roasted and unroasted

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Last edited by tim_n on 14 Aug 2016, 20:55, edited 1 time in total.


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Post by tim_n » 1 year ago

tips on coconut: Roast 160'C (fan oven) for 4-5m. Use a paper towel to scrunch the oil off the coconut. Do this whilst the coconut is still hot from the oven as the cooler it gets, the less oil you get off it. We used just under 900 grams because the previous finer shredded stuff didn't impart a noticeable flavor to the stout.

It'll probably swing the other way now...

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