Hey everyone! This video briefly explains the process of what it takes to make great beer on a homebrew level using a heat exchange recirculation mash system. We brewed a Toasted coconut stout, see below for the recipe!
Toasted Coconut Stout Recipe (23ltr):
IBU – 34
EBC – 59
60min mash @ 67 degrees
60min boil
86% Pale Malt
7% Chocolate Malt
4% Rolled Oats
3% Caramalt (80L)
1% Roasted Barley 37g
Challenger hops (60min)
16g Challenger hops (10mins)
200g Toasted Coconut (10min boil)
300g Toasted Coconut (4-5 days dry hop)
S-04 Yeast