Ingredients:

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• 8 lbs (3.63 kg) two row pale malt

• 1 lb (.45kg) Brown Malt

• 1 lb (.45 kg) chocolate malt

• 1 oz (28.3 g) Hallertauer German (60 min)

• 1 oz (28.3 g) Cascade (U.S.) (5 min)

• 2 lbs (.91 kg) shredded Coconut toasted

• Wyeast No. 1272 American Ale II

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Specifications:

 

Yield: 5 Gallons (19 L)

Original Gravity: 1.042

Final Gravity: 1.011

ABV: 4.%

IBU: 17.08

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Directions:

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Toast 2 lbs of Shredded unsweetened coconut on a foiled cookie sheet at 400°F (204°C) till medium brown, ensure that you stir coconut fairly regularly to have even toasting.

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Mash grains, toasted coconut and 13.8 qts. (13.1 L) of strike water at 165.1°F (73.9°C) for 60 minutes, Mash tun should be at 152.4°F (66.9°C) for 60 minutes. After 60 minutes add 5.4 qts. (5.1 L) at 170°F (76.7°C) into the mash tun, allow to sit for 10 minutes so the grain bed can settle. Drain mash tun and add second sparge water 14.2 qts. (13.4 L) at 170°F (76.7°C), allow to rest for 10 minutes and drain into brew kettle.  Once boiling has been achieved add Hallertauer and start a 55 minute boil timer. With 5 minutes left in the boil add Cascade hops to the brew kettle. Chill to 70°F (21°C) and pitch yeast.

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