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Coconut Cream Stout

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Coconut Cream Stout

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Beer Style: Sweet Stout  (13B)
Recipe Type: all-grain
Yield: 5 US gallons

Sweet Stout
Beer Color


  • 8 lbs 4.0 oz - Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 12.0 oz - Caramunich Malt (120.0 SRM) (Grain)
  • 8.0 oz - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain)
  • 8.0 oz - Roasted Barley (300.0 SRM) (Grain)
  • 8.0 oz - Special B Malt (180.0 SRM) (Grain)
  • 4.0 oz - Black (Patent) Malt (500.0 SRM) (Grain)
  • 4.0 oz - Chocolate Malt (350.0 SRM) (Grain)
  • 1 lbs - Milk Sugar (Lactose) (0.0 SRM) (Grain)
  • 1.0 oz - Galena [13.0%] - Boil 90 min (Hops)
  • 1 pkgs - London ESB Ale (Wyeast Labs #1968) (Yeast)
  • 1.00 lbs - Toasted Coconut (Secondary 2 weeks) (Misc)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.064 (15.7° P)
Final Gravity: 1.016 SG (4.1° P)
Alcohol by Vol: 6.4%
Color SRM: 35.3  Color Sample 
Bitterness IBU: 44.4
Recipe Type: all-grain
Yield: 5.00 US Gallons

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review rating
 Reviewed by mcygan13 on Fri May 9 2014

Great recipe, my first milk stout turned out delicious! But I had major issues with foam during primary fermentation (blew off the top of the vessel, made a mess in my closet). I added the lactose at the end of the boil. Should I have waited until secondary fermentation or is foam just part of the deal with milk stouts?