SingleSpeed Brewing Co.’s Coconut Migration clone
SingleSpeed Brewing Co.’s Coconut Migration clone, all-grain
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.017 IBU = 71 SRM = 6 ABV = 7.2%
Ingredients
12 lbs. (5.44 kg) 2-row pale malt
1.25 lbs. (0.57 kg) flaked barley
1 lb. (0.45 kg) Munich malt
0.5 lb. (0.23 kg) corn sugar
12 oz. (340 g) toasted coconut
6 AAU Nugget hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
9 AAU El Dorado® hops (10 min.) (0.75 oz./21 g at 12% alpha acids)
9 AAU Azacca® hops (10 min.) (0.75 oz./21 g at 12% alpha acids)
15 AAU El Dorado® hops (5 min.) (1.25 oz./35 g at 12% alpha acids)
15 AAU Azacca® hops (5 min.) (1.25 oz./35 g at 12% alpha acids)
6 AAU Citra® hops (5 min.) (0.5 oz./14 g at 12% alpha acids)
15 AAU El Dorado® hops (0 min.) (1.25 oz./35 g at 12% alpha acids)
15 AAU Azacca® hops (0 min.) (1.25 oz./35 g at 12% alpha acids)
6 AAU Citra® hops (0 min.) (0.5 oz./14 g at 12% alpha acids)
2.5 oz. (70 g) El Dorado® hops (dry hop)
2.5 oz. (70 g) Azacca® hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop)
Omega OYL-052 (DIPA Ale) or GigaYeast GY054 (Vermont IPA) or LalBrew New England yeast
¾ cup corn sugar (if priming)
Step by Step
Mill the grains, then mix with 17.8 qts. (16.86 L) of 167 °F (75 °C) strike water to achieve a single infusion rest temperature of 152 °F (67 °C). Hold at this temperature for 60 min. Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash with 4 gallons (15 L) and top up as necessary to obtain 6.5 gallons (25 L) of wort. Add the corn sugar.
Boil for 60 minutes, adding hops at the times indicated above left in the boil. After the boil and 20-minute whirlpool, rapidly chill the wort to slightly below fermentation temperature, which is 68 °F (20 °C) for this beer. Pitch yeast. Maintain fermentation temperature to avoid fusels and unwanted esters. When primary fermentation is near but not yet complete, add the dry hops. Two days later, toast the coconut at 350 °F (175 °C) for a few minutes until you see a change in its appearance. Pull it out of the oven and let it cool before bagging it and placing it in the fermenter. Let it steep in the beer for 2 days; this will give the dry hops 4 days to work their magic. Bottle or keg the beer and carbonate to approximately 2.5 volumes.
SingleSpeed Brewing Co.’s Coconut Migration clone, extract only
(5 gallons/19 L, extract only)
OG = 1.076 FG = 1.018 IBU = 71 SRM = 7 ABV = 7.7%
Ingredients
7 lbs (3.18 kg) light dried malt extract
0.5 lb. (0.23 kg) Munich dried malt extract
0.50 lb. (0.23 kg) corn sugar
0.50 lb. (0.23 kg) maltodextrin
12 oz. (340 g) toasted coconut
6 AAU Nugget hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
9 AAU El Dorado® hops (10 min.) (0.75 oz./21 g at 12% alpha acids)
9 AAU Azacca® hops (10 min.) (0.75 oz./21 g at 12% alpha acids)
15 AAU El Dorado® hops (5 min.) (1.25 oz./35 g at 12% alpha acids)
15 AAU Azacca® hops (5 min.) (1.25 oz./35 g at 12% alpha acids)
6 AAU Citra® hops (5 min.) (0.5 oz./14 g at 12% alpha acids)
15 AAU El Dorado® hops (0 min.) (1.25 oz./35 g at 12% alpha acids)
15 AAU Azacca® hops (0 min.) (1.25 oz./35 g at 12% alpha acids)
6 AAU Citra® hops (0 min.) (0.5 oz./14 g at 12% alpha acids)
2.5 oz. (70 g) El Dorado® hops (dry hop)
2.5 oz. (70 g) Azacca® hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop)
Omega OYL-052 (DIPA Ale) or GigaYeast GY054 (Vermont IPA) or LalBrew New England yeast
¾ cup corn sugar (if priming)
Step by Step
Bring 6.5 gallons (25 L) of water to a boil. Turn off heat and add the dried extracts while stirring to avoid clumps and continue until completely dissolved. Return to heat and boil for 60 minutes, adding hops at the indicated times left in the boil. Follow the all-grain recipe for post-boil, fermentation, coconut addition, and packaging instructions for the beer.
Tips for Success: This beer is very hop-forward and as such you’ll want to use the freshest hops you can get your hands on. The alpha acid percentages were chosen simply to help with AAU calculations but you should mainly focus on the weight amounts of each in the late addition hops; there will be enough IBUs to balance the beer. Finally, like any beer but especially IPAs, you should attempt to minimize oxygen contact with the finished product as it will destroy your well-crafted hop profile faster than you can say “Oxidation!!” Consider a keg with a closed transfer if you have a draft system.
