Coconut chocolate stout

[Mad Scientist]

And yet again, out of the devious mind of the Mad Scientist.....

14 lb 2-row
1 lb oats
0.5 lb Black roast barley
0.5 lb Chocolate malt 400L
0.5 lb Crystal 40
0.5 lb Crystal 75
0.25 lb crystal 120
1 oz Chinook at 60 minutes
1/2 cup unsweetened chocolate powder at 5 minutes
1 lb toasted coconut flakes in secondary (unsweetened and as organic as possible)

White Labs 007

O.G. 1.073 to 1.084
SRM ~35
IBU ~40

Let the commentary begin......

[Otis_The_Drunk]

Looks good, but I am concerned about the pound and a quarter of crystal malt... Remember that you can get some of the same caramel flavors by using some of the cara- malts which have a slight bit of fermentability. Personally I would substitute Caramunich for the crystal 40.

[Otis_The_Drunk]

Oh and I want a bottle or 3 of it. ;)

[kevin]

Sounds like the Mounds candy bar.. You need to let us know how this mad experiment works out.

[Mad Scientist]

Originally posted by Otis_The_Drunk
Looks good, but I am concerned about the pound and a quarter of crystal malt... Remember that you can get some of the same caramel flavors by using some of the cara- malts which have a slight bit of fermentability. Personally I would substitute Caramunich for the crystal 40.

I have all of these malts on hand, which is why I have the ingredients spec'd the way I do.

[darylM]

I read the recipe and was already drooling. Looks like a good tasty brew.

[zoom6zoom]

Sounds like the Mounds candy bar..

My thoughts exactly. Add some almond flavoring to part of the batch and you'll have Almond Joy stout.

[BrewDog]

Put the almond extract in 1/2 of the batch.

"Sometimes you feel like a nut, sometimes you don't"

[edit] oh, and i love the WLP007 Dry English Ale Yeast.

[edit2] I'd consider going with a different bittering hop besides Chinook for this. Something smoother and more neutral like Northern Brewer, Warrior, Magnum, maybe Galena.

[Mad Scientist]

POint on the hops taken....problem is I have a bunch of chinook.....

Anyhting else you can tell me about WLP007? Tase example, etc...

[BrewDog]

WLP007-

Nice Malt emphasis. Similar malt profile, but ferments dryer than WLP002. High attenuation. Absolutely great in a bitter/ or pale ale.

Now that I think about it, I'd say it is probably too dry for a sweet stout. I'd go with WLP002 instead. Same malt emphasis, not as attenuative. 1.080 is not too big for that yeast, either.

According to their yeast style charts (http://www.whitelabs.com/beer/Styles-Ale.pdf) 002, 004, 005, 006, & 023 are what they consider to be best suited for a sweet stout.

[Beaver-Brew]

Did you ever brew this? How was it?