Summer toasted coconut stout brew day | Homebrewing craft beer (HERMS)

Beer Kit
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

Articles You May Like

Grainfather S40 brew day review ,makingSon of punkie IPA,from malt miller
Understanding Malt Enzymes and Color in Beer Brewing
AHA Governing Committee Call for Nominations
Hefeweizen brauen
Taste Testing Mr. Beer’s Angry Bovine Milk Stout

Leave a Reply

Your email address will not be published. Required fields are marked *