Notes
Ferment at 65F for approx 10 days, then at 32F for 5 days to clarify. After clarification, rack to secondary and add cacao and (bagged) coconut. Hold for a week at 32F. Rack to keg and carb to approx 2.55 volumes of CO2. If bottle conditioning, fresh yeast may be needed.
Alternate yeasts: Wyeast 1056, Safale US-05
Fermentables
| Amount |
Fermentable |
Use |
% |
| 12.00 lb |
2-Row (US) |
Mash |
83.88% |
| 12.50 oz |
Simpsons Extra Dark Crystal Malt (175L) (UK) |
Mash |
5.46% |
| 7.70 oz |
Chocolate Wheat (DE) |
Mash |
3.36% |
| 7.40 oz |
Coffee Malt |
Mash |
3.23% |
| 4.70 oz |
Carafa III (DE) |
Mash |
2.05% |
| 4.60 oz |
Bonlander Munich 10L (US) |
Mash |
2.01% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 0.60 oz |
Columbus - Pellet |
Boil |
80 Minute(s) |
13.0% |
26.37 |
Yeast
| Name |
Attenuation |
| White Labs WLP001 California Ale Liquid Yeast |
73% - 80% |
Other
| Name |
Amount |
Use |
Time |
| Whirlfloc Tablet |
0.50 each |
Boil |
5 Minute(s) |
| Coconut - Toasted |
1.30 lb |
Secondary |
1 Week(s) |
| Cholaca Pure Liquid Cacao |
25.00 oz |
Secondary |
1 Week(s) |
Mash Schedule
| Temperature |
Time |
| 153 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 65 F |
10 Day(s) |
| 32 F |
5 Day(s) |
| 32 F |
5 Day(s) |
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