John Kimble
Well-Known Member
- Joined
- Aug 16, 2018
- Messages
- 80
- Reaction score
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I would like feedback before I execute this recipe if possible. I plan on brewday this weekend. The reason I am doing the smoked malt as the primary base is two fold. #1 I love the taste and aroma of that grain. #2 I want the ability to age without a higher ABV, and I was told by several brewers that having a smoked malt as the primary increases the aging potential.
Thank you for your feedback.
Name Ideas:
Crazy Horse Coconut Porter
Recipe Type:
All Grain
Yeast:
Omega Yeast Labs - British Ale IV OYL-010
Yeast Starter:
No
Batch Size (Gallons):
5.5
Original Gravity:
1.060
Final Gravity:
1.016
Boiling Time (Minutes):
90
IBU:
63.64
Color:
50 SRM
ABV:
5.76%
Primary Fermentation (# of Days & Temp):
10 days @ 68 degrees or until FG reached
Keg Serving PSI:
12PSI
Grain Bill:
#6 Briess Cherrywood Smoked Malt
#3 Briess Chocolate Malt
#2 Dingemans Special B Malt
#1 Briess Caramel 60L Malt
#1 Toasted Rolled Oats
Hop Bill:
1oz US Magnum Hop Pellets
1oz UK Kent Goldings Hop Pellets
Other Ingredients:
8oz Toasted Coconut
Mash Schedule:
Single infusion mash (8.75 GAL) at 154 degrees for 90 minutes.
Hop Schedule:
1 oz. Kent Goldings 9.03 IBU @ 60 min
1 oz. Magnum 54.6 IBU @ 10 min
Spice Schedule:
8oz Toasted Coconut in Primary until FG is reached
CO2 Carb Schedule:
Cold Crash in Fermenter to 35F for 24hrs
Rack to purged Keg
Set PSI to 30
Lay keg on side and roll for 3-5min
Purge CO2 and set to serving PSI Value of 12PSI
Refrigerate and let sit for 24hrs
Priming Sugar
Brown Sugar: 2.76oz/78.11g
Thank you for your feedback.
Name Ideas:
Crazy Horse Coconut Porter
Recipe Type:
All Grain
Yeast:
Omega Yeast Labs - British Ale IV OYL-010
Yeast Starter:
No
Batch Size (Gallons):
5.5
Original Gravity:
1.060
Final Gravity:
1.016
Boiling Time (Minutes):
90
IBU:
63.64
Color:
50 SRM
ABV:
5.76%
Primary Fermentation (# of Days & Temp):
10 days @ 68 degrees or until FG reached
Keg Serving PSI:
12PSI
Grain Bill:
#6 Briess Cherrywood Smoked Malt
#3 Briess Chocolate Malt
#2 Dingemans Special B Malt
#1 Briess Caramel 60L Malt
#1 Toasted Rolled Oats
Hop Bill:
1oz US Magnum Hop Pellets
1oz UK Kent Goldings Hop Pellets
Other Ingredients:
8oz Toasted Coconut
Mash Schedule:
Single infusion mash (8.75 GAL) at 154 degrees for 90 minutes.
Hop Schedule:
1 oz. Kent Goldings 9.03 IBU @ 60 min
1 oz. Magnum 54.6 IBU @ 10 min
Spice Schedule:
8oz Toasted Coconut in Primary until FG is reached
CO2 Carb Schedule:
Cold Crash in Fermenter to 35F for 24hrs
Rack to purged Keg
Set PSI to 30
Lay keg on side and roll for 3-5min
Purge CO2 and set to serving PSI Value of 12PSI
Refrigerate and let sit for 24hrs
Priming Sugar
Brown Sugar: 2.76oz/78.11g
Last edited: