Pahoehoe Coconut Stout

Pahoehoe is the Hawaiian word for the fast moving but smooth, ripply black lava flows seen in the islands.

This milk stout will erupt with roasted malt and coconut flavor, but be soft on the palate just the same. Perfect for a summer night on a moonlit Hawaiian beach (or in my back yard... one can dream though...)

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Pahoehoe Coconut Stout		Style:	Sweet Stout
Type:	All grain		Size:	5.5 gallons
Color:	178 HCU		Bitterness:	19 IBU
OG:	1.066		FG:	1.019
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Tap water with 1 tbs gypsum added to mash.
Grain:	9 lb. American 2-row 10 oz. American crystal 60L 1 lb. American chocolate 8 oz. American crystal 120L 10 oz. American black patent 6 oz. Roasted barley 14 oz. Toasted Baker's Coconut
Mash:	80% efficiency
	Mash grains and 14oz toasted coconut with 17 qt (~1.3 qt per pound) at 153°F for 60 min. 1 gallon decoction added to 1 gallon boiling water then reintroduced to mash for mashout of ~160°F. Continuously sparge with 170°F water to collect 7.5 gal.
Boil:	60 minutes	SG 1.048	7.5 gallons
	6.5 oz. Carnation Powdered Malted Milk
	Add malted milk with 5 minutes remaining in boil. Add aroma hops and 14oz toasted coconut at flameout and whirlpool for 10 minutes.
Hops:	1 oz. Kent Goldings (5.5% AA, 60 min.) .5 oz. Kent Goldings (aroma) 14 oz. Toasted Baker's Coconut (aroma)
Yeast:	Safale US-05 direct pitch from sachet.
Log:	Primary fermentation at 65°F for 7 days. Rack beer into secondary fermenter with 14 oz. toasted shredded coconut to secondary (use another 6 gallon carboy). Secondary at 65°F for 10 days. For the three coconut additions: Toast coconut in 350°F oven. Stir every 30 seconds or so until lightly browned. Should take between 5 and 10 minutes.
Carbonation:	Keg and serve on nitrogen through stout faucet.

Recipe posted 06/11/15.