Ja’maican Me Coconutz
Coconut, Molasses, Lactose and Vanilla
by Nick Maggio
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 batchSpecial 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%
