Weldwerks Brewing’s Coffee Coconut Stout clone

Coffee Coconut Stout

(5 gallons/19 L, all-grain)
OG = 1.094  FG = 1.033
IBU = 19  SRM = 55  ABV = 8%

Ingredients

9 lbs. (4.1 kg) Great Western Pilsner malt
2.8 lbs. (1.3 kg) flaked oats
1.8 lbs. (0.8 kg) Weyermann chocolate rye malt
10 oz. (283 g) Proximity chocolate malt
9 oz. (283 g) Great Western crystal malt (40 °L)
5 oz. (142 g) Simpsons DRC® malt
1.7 lbs. (0.8 kg) lactose
1 lb. (0.45 kg) corn sugar
4.3 oz. (122 g) unsweetened, raw coconut chips
5 oz. (140 g) sweetened toasted coconut
2.5 oz. (70 g) freshly roasted coffee beans
5.6 AAU Hallertau Magnum hops (first wort hop) (0.4 oz./11 g at 14% alpha acids)
1 g Whirlfloc
SafAle US-05, White labs WLP001 (California Ale), or Wyeast 1056 (American Ale) yeast
¾ cup corn sugar (if priming

Step by step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

Mash all of the grains as well as the coconut chips in 4.1 gallons (15.5 L) of water at 152 °F (67 °C) for 60 minutes. Mash out at 172 °F (78 °C) for 10 minutes. Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with 3.25 gallons (12.3 L) of 168 °F (76 °C) water to collect 6 gallons (23 L) in the kettle. Add the first wort hop addition to the kettle as the wort is collected. Boil wort for 60 minutes, adding the lactose, corn sugar, and Whirlfloc with 15 minutes remaining in the boil. 

When the boil is complete, cool wort to 68 °F (20 °C), pitch yeast, and allow to ferment at this temperature. When fermentation is complete, put the coffee and toasted coconut in a dry hop bag and add to a secondary fermenter. Carefully rack the into the secondary and purge to remove oxygen. Cool this secondary to 45 °F (7 °C) for two days. Remove coffee and coconut and proceed to bottle or keg as usual.

Partial mash version:
Replace all but 3 lbs (1.4 kg) of the Pilsner malt with 3.3 lbs. (1.5 kg) Pilsner dried malt extract. Place all of the crushed grains in a steeping bag (or two, if needed, as you don’t want them packed in tight). Add crushed grains to 3 gallons (11.5 L) of water heated to 152 °F (67 °C) for 60 minutes. Remove grain bag and rinse with hot water to collect 6 gallons (23 L) in your kettle. Bring to a boil and then remove from heat and stir in the malt extract until dissolved. Return to heat and boil for 60 minutes. Follow the remainder of the all-grain recipe.

Tips for success:
“You will notice that raw coconut chips are in the mash of this recipe. This is a solid way we have found to add some coconut flavors early on with raw coconut in a safe way that will not cause infection. 

“Next, post-fermentation we add whole bean freshly roasted coffee (we like it to be roasted within 1 week of being added to tank) and toasted coconut (toasted coconut and roasted coffee are within a safe threshold for us to not worry about microbial contamination). We bag the coffee and toasted coconut, add to the brite tank, and repurge the brite with CO₂. “We work with a local coffee roaster and get whatever they use. They have switched a few times over the years, but with the amount of coconut used in this beer those subtle coffee notes are very hard to pick up on.

“The major things you are looking for when working with coffee is the less oxygen, the better, and colder is better. We also limit contact time with coffee to 48 hours max. We have done extensive testing on these processes and if done correctly, no pyrazines (or green pepper flavor) should form. I am super sensitive to that and nothing makes