jordo_99
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- Feb 4, 2018
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I won't go into the long back-story...I'll just say this is a beer that's rarely available via "whim rotation" and my wife and I absolutely love it, so I want to try and brew a very similar beer and hopefully get a clone recipe eventually.
This is the info from their website that I used to build out my recipe my (OG, Hop/IBU, and ABV and all end up where they should be...not sure about the balance of my grain bill though):
https://empyreanbrewingco.com/beers/coco-mocho/
HOME BREW RECIPE:
Title: Coco Mocho -- Guess
Author: Empyrean (clone in progress)
Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.058
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.080
Final Gravity: 1.019
ABV (standard): 7.91%
IBU (tinseth): 35.1
SRM (mosher): 40
Mash pH: 5.23
FERMENTABLES:
10 lb - American - Pale 2-Row (64.5%)
1 lb - American - Aromatic Malt (6.5%)
1 lb - German - CaraMunich II (6.5%)
1 lb - American - Caramel / Crystal 80L (6.5%)
1.5 lb - American - Midnight Wheat Malt (9.7%)
0.5 lb - American - Dark Roasted Millet Malt - Gluten Free (3.2%)
0.5 lb - American - Black Malt (3.2%)
NON-FERMENTABLES:
12oz - Lactose at the end of the boil
4oz - Cacao Nibs in secondary (4 days)
4oz - Coffee whole bean in secondary (4 days)
??? - No clue about the toasted coconut
If I need more lactose I'll throw in another 4-8oz when I keg and before I purge with CO2 and force carb with the shake method (since it'll help disolve the lactose...I usually just force carb over a few days with no-shaking).
HOPS:
0.5 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 22.42
0.25 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 8.61
0.25 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 10 min, IBU: 4.06
MASH GUIDELINES:
1) Temperature, Temp: 153 F, Time: 60 min
YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Pitch Rate: 0.35 (M cells / ml / deg P)
...any thoughts?
I may need some tweaking on the grain bill and I'm not sure if there'd be a better yeast choice (maybe something clean like WLP001 would be better).
I'll probably end up splitting the beer into two 2.5gal batches at secondary so I can contrast two different balances of cacao/coffee and I may just leave out the toasted coconut all together.
This is the info from their website that I used to build out my recipe my (OG, Hop/IBU, and ABV and all end up where they should be...not sure about the balance of my grain bill though):
https://empyreanbrewingco.com/beers/coco-mocho/
HOME BREW RECIPE:
Title: Coco Mocho -- Guess
Author: Empyrean (clone in progress)
Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.058
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.080
Final Gravity: 1.019
ABV (standard): 7.91%
IBU (tinseth): 35.1
SRM (mosher): 40
Mash pH: 5.23
FERMENTABLES:
10 lb - American - Pale 2-Row (64.5%)
1 lb - American - Aromatic Malt (6.5%)
1 lb - German - CaraMunich II (6.5%)
1 lb - American - Caramel / Crystal 80L (6.5%)
1.5 lb - American - Midnight Wheat Malt (9.7%)
0.5 lb - American - Dark Roasted Millet Malt - Gluten Free (3.2%)
0.5 lb - American - Black Malt (3.2%)
NON-FERMENTABLES:
12oz - Lactose at the end of the boil
4oz - Cacao Nibs in secondary (4 days)
4oz - Coffee whole bean in secondary (4 days)
??? - No clue about the toasted coconut
If I need more lactose I'll throw in another 4-8oz when I keg and before I purge with CO2 and force carb with the shake method (since it'll help disolve the lactose...I usually just force carb over a few days with no-shaking).
HOPS:
0.5 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 22.42
0.25 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 8.61
0.25 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 10 min, IBU: 4.06
MASH GUIDELINES:
1) Temperature, Temp: 153 F, Time: 60 min
YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Pitch Rate: 0.35 (M cells / ml / deg P)
...any thoughts?
I may need some tweaking on the grain bill and I'm not sure if there'd be a better yeast choice (maybe something clean like WLP001 would be better).
I'll probably end up splitting the beer into two 2.5gal batches at secondary so I can contrast two different balances of cacao/coffee and I may just leave out the toasted coconut all together.
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