Making of - Marshmallow Coconut Stout !

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HOME BREW RECIPE:
Title: Marshmallow Toasted Coconut Oatmeal Stout
Author: NorthWest Small Batch Brewing

Brew Method: BIAB
Style Name: Oatmeal Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.048
Final Gravity: 1.012
ABV (standard): 4.74%
IBU (tinseth): 31.72
SRM (morey): 41.51

FERMENTABLES:
5.94 lb - Golden Promise (77.5%)
0.41 lb - Flaked Oats (5.4%)
0.4 lb - Crystal 55L (5.2%)
0.62 lb - Chocolate Malt (8.1%)
0.29 lb - Roasted Barley (3.8%)

HOPS:
1.26 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 31.72

OTHER INGREDIENTS:
1.14 each - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
1.14 each - Whirlfloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Imperial Yeast - A07 Flagship
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: Medium-low
Optimum Temp: 60 - 72 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
CO2 Level: 2.7 Volumes

MASH GUIDELINES:
1) Steeping, Start Temp: 150 F, Target Temp: 150 F, Time: 60 min

NOTES:
Toast the oats - spread out on a baking sheet and toast in 300F oven. Shake/mix every few minutes.

Marshmallows - 2 lbs
While boiling, toast 2 pounds of marshmallows using an oven broiler (be careful!) or a butane / propane torch with a searing head.

150F Mash x 60 mins

At the end of the boil, cut the heat and add lactose sugar and marshmallows, stir until dissolved.

.75lb organic coconut toasted it for 20 minutes at 240˚F

Use either Wyeast 1084 Irish ale Yeast (ferment 68-72F)
or
Wyeast 1187 Ringwood Ale Yeast (Ferment 68-72F)
or if no other option
British Ale (WLP005) Yeast

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