February 2019 Winner!

Ja’maican Me Coconutz

Coconut, Molasses, Lactose and Vanilla

by Nick Maggio

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Because drinking alone sucks

Coconut rum cake flavor. Using a stout with coconut and then aged in rum barrels. While also having a slight cake flavor like a traditional rum cake from the Caribbean.

Recipe Details

Scaled down so you can brew your own 5 gallon batch
Special ingredients
  • 1.5# Flaked Coconut @ Secondary
  • .5# Blackstrap Molasses @ Boil
  • .5# Lactose @ Boil
  • 2 vanilla beans, scraped and chopped @ Secondary
Yeast
  • Wyeast Ringwood Ale yeast
Malt bill
  • 75% Two Row base malt
  • 5% Carapils
  • 5% Dingmans Special B
  • 2.5% Flaked Oats
  • 2.5% Roasted Barley
  • 5% Chocolate Malt
  • 5% Pale Chocolate
Boil time
  • 60
Hop regimen
  • Nugget @ 60 (50 IBUs)
Gravity
  • 22P/4.5P
IBU
  • 50
ABV
  • 9.5%
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