All Grain Yeast:
WLP 007 Additional Yeast or Yeast Starter:
high floc/neutral yeast Batch Size (Gallons):
6 Original Gravity:
1.042 Final Gravity:
25 Boiling Time (Minutes):
brown Primary Fermentation (# of Days & Temp):
7 @68 Secondary Fermentation (# of Days & Temp):
7 @35 Tasting Notes:
tastes like German Chocolate cake!
This all-grain recipe is for a 6-gallon batch (to allow for boil off and trub-loss) and assumes a 75% mash efficiency.
5 lbs 10 oz pils malt
3.5 lbs vienna malt
3.5 lbs munich malt
13 oz dark wheat (6-8 L)
8 oz Weyermann CaraBelge (or a cara 8/ carablond)
6 oz melanoidin malt
4 oz biscuit malt
3 oz chocolate wheat
Weyermann makes all of these malts, except for the biscuit which came from Castle (Chateau) malterie.
Mash at 154 F for 1 hour.
Boil for 75 min
60 min hop addition (about 8.5 g of 15% AA Columbus to achieve 25 IBU)
Add 1 oz dark cocoa powder during whirlpool (at knock out)
Primary fermentation on WLP 007, or some other high-floc/neutral yeast
Add 9 oz unsweetened/unsulphured coconut flakes to secondary (toast half of them briefly in 250 F oven until golden brown)
After one week, transfer to a keg and serve or to a bottling vessel for bottling.