- Recipe Type
- All Grain
- Yeast
- Wyeast 3787
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.069
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 90
- IBU
- 40
- Primary Fermentation (# of Days & Temp)
- 7 days @ 68
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 70
- Tasting Notes
- Will post results soon!
Samson's Belgian Chocolate Coconut Stout:
10# Belgian 2-Row
2# Wheat Malt
1# Dark Candi Syrup (homemade)
.5# Chocolate Malt
.5# Pale Chocolate Malt
.5# Special B
.25# Roasted Barley
1oz Hallertau 60min
1oz Kent Goldings 30min
1oz Kent Goldings 15min
5oz Cocoa Powder 5min and/or Cacoa Nibs in Keg
1# Toasted Shredded Coconut (In keg for one week)
Wyeast 3787
Mash @ 154F for 75 min
Ferment @ 68F until fermentation slows then raise to 70F
OG - 1.069
FG - 1.014
I am going to be brewing something like this for an upcoming competition at a local brewery within the next week. I've done some research on Belgian stouts and this is what I came up with for a base recipe. I wanted to get everyone's thoughts on this and see what you think I should change or keep the same. I've used coconut this way in the past with very good results, so I'm pretty set on that. As far as the base recipe goes I'm open to any suggestions.
Thanks for the help!
10# Belgian 2-Row
2# Wheat Malt
1# Dark Candi Syrup (homemade)
.5# Chocolate Malt
.5# Pale Chocolate Malt
.5# Special B
.25# Roasted Barley
1oz Hallertau 60min
1oz Kent Goldings 30min
1oz Kent Goldings 15min
5oz Cocoa Powder 5min and/or Cacoa Nibs in Keg
1# Toasted Shredded Coconut (In keg for one week)
Wyeast 3787
Mash @ 154F for 75 min
Ferment @ 68F until fermentation slows then raise to 70F
OG - 1.069
FG - 1.014
I am going to be brewing something like this for an upcoming competition at a local brewery within the next week. I've done some research on Belgian stouts and this is what I came up with for a base recipe. I wanted to get everyone's thoughts on this and see what you think I should change or keep the same. I've used coconut this way in the past with very good results, so I'm pretty set on that. As far as the base recipe goes I'm open to any suggestions.
Thanks for the help!