Trying to make a slightly lighter stout with more coconut than last time to see if I can really get the flavour to come through

Grain Bill

  • 900g maris otter
  • Chocolate malt 100g
  • Toffee malt 100g
  • Lactose 150g
  • Coconut flakes 40g

Hop Schedule

  • 5g Willamette @ 50 minutes
  • 5g Mosaic @ 10 minutes
  • 10g Mosaic dry hop

Method

  • Mash at 70C for 1 hour
  • Batch sparge with water 70-75C
  • Bring to boil and leave for 1 hour

Updates