Coco Loco Chocolate Coconut Stout Beer Kit - Extract

Description

Your Coco Loco Chocolate Coconut Stout gives you a dark stout with chocolate and roast character from the Chocolate Malt, Roasted Barley, and Black Malt, balanced by caramel notes from the Caramel 80L Malt. The cacao nibs added in secondary fermentation contribute rich chocolate depth while the coconut flavoring stirred in at bottling adds a tropical note. Fuggle hops provide minty and floral balance and German Tettnang adds aroma. The Lallemand Nottingham yeast ferments cleanly so the malt and spice notes remain prominent.

Your Label Peelers Coco Loco Chocolate Coconut Stout Original Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 6.1% - 6.7%
• Original Gravity: 1.058 - 1.064
• Final Gravity: 1.010 - 1.013
• IBUs: 29
• SRM: 43

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 6 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Caramel 80L Malt
• 8 oz. Roasted Barley Malt
• 8 oz. Chocolate Malt
• 4 oz. Black Malt

Hops (substitutions based on availability)

• 2 oz. Fuggle Hops
• 1 oz. German Tettnang Hops

Spice Pack (pre-measured in bag)

• 4 oz. Cacao Nibs (Added in secondary fermentation)

Yeast (substitutions based on availability)

• Packet of Dry Yeast (Lallemand Nottingham)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• 2x Muslin Grain Bag
• 4 oz. Coconut Flavoring (Added during bottling stage)

Instructions

Hop Schedule

• 60 minutes: 1 oz. Fuggle Hops (Bittering)
• 15 minutes: 1 oz. Fuggle Hops (Flavor)
• 5 minutes: 1 oz. German Tettnang (Aroma)

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a muslin grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the 15 minute hop addition also add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F.
10. Transfer the wort to a fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Transfer to a secondary fermenter on top of your 4 oz. Cacoa Nibs. Let this sit in secondary fermentation for another 10-14 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar and 4 oz. of coconut flavoring. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!