Scotty's Easter Stout Recipe with Coconut Rum - All Grain - Double Batch
Last updated
Last updated
We've made this All-Grain Recipe based upon our massively poppular Scotty's Oatmeal Stout Fresh³ FWK recipe.
Oooh she's a fine bonnie lass this All Grain Recipe Kit. Now with a easter twist! Simply add the Impressence Coconut Rum sachet to your keg at the end and shake it all about. Bold, smooth and deliciously quaffable alongside your furry friend. Redesigned with CellarScience English Ale Yeast kicks some really nice esters into the mix the higher temperature you go (up to 25°C). So if you want some nice flair in there, raise it up a bit. For cleaner profiles lower the temperature down to 18°C.
Clean and sanitise all brewing equipment that will come into contact with your beer (including fermenter, fermenter lid, mixing paddle/spoon, thermometer, air lock etc.) with a quality no-rinse sanitiser, such as .
Refer to the instructions on the label of your no-rinse sanitiser for dosage and usage instructions.
Heat the strike water to the right temperature to achieve the correct mash temperature. Typically this will be 6-8°C higher than the mash temperature, although brewing system, size of grain bill and ambient temperature can have an effect. You can use on Brewfather.
(Optional) Add the (if using) to the strike water. The salt additions are based on an RO water profile. If using another source of water, checkout the water calculator on .
Once strike temperature is achieved, add your milled malt and stir thoroughly to ensure there are no dough balls. Check the mash temperature and adjust as needed.
Let the grain bed sit for 10 minutes, then begin recirculation.
(Optional) Check mash pH and adjust with acid as required.
Follow the Mash profile in the table below. Towards the end of the mash, preheat sparge water to 75°c.
(Optional) Raise the temperature to the Mash Out step and hold for 10 minutes.
Once the mash is complete, lift the malt pipe and allow the wort to drain into the kettle.
Add your sparge water at 75°C to the malt pipe, until you reach pre-boil volume.
Strike Water
40.88L
Sparge Water
20.24
Calcium Chloride
3.9g
Epsom
3.1g
Gypsom
3g
Mash pH
5.2
Pre-boil Volume
51.5L
68°c
60 Minutes
Bring your wort to a boil. Set your boil above 100°c to ensure a constent boil. (Keep an eye on the kettle as you raise towards a boil to avoid a messy boil over).
Once a rolling boil is reached start your timer.
Add hops as required according to the Boil Schedule. (A 60 minute addition is boiled for 60 minutes, a 10 minute addition is added with 10 minutes left to the end of the boil).
(Optional) If using and , add these with 15 minutes left in the boil.
Chilling: Do the following with 10 minutes left of the boil to sterile the chiller: If using an immersion chiller, insert this into the kettle. If using a counterflow or plate chiller connect them to the kettle pump and begin recirculating.
For whirlpool hops (when required) you will get the absolute best result cooling the wort to around 80°C. Once complete turn off the elements.
No Chill: If doing the "No-Chill" method, we recomend stiring the kettle until the temperature drops below 90°c to minimise additional bitterness extraction. Then transfer to your cube or bladder and allow wort to cool to ambient. Chilling: Use your desired chilling method to get the wort close to pitching termpature or a few degrees above ground water temperature and then transfer to a clean and sanitised fermenter.
Boil Time
60 Minutes
Post-boil Volume (in Kettle)
45L
Warrior 50g
60 Minutes
40 Minutes
Chinook 40g
0 Minutes
0 Minutes
Ideally, the temperature of the wort should be at pitching temp before adding the yeast. If the liquid is too hot then sit the fermenter in an ice bath or fermentation fridge until the temperature of the liquid has cooled down to below the target pitching temperature.
20°c
Ensure that the lid remains on the fermenter as much as possible and the thermometer is sanitised prior to each measurement to avoid contamination of your beer. Add the entire contents of the yeast sachets to your fermenter by gently sprinkling the yeast across the top of the wort.
This step is the most important to get great tasting finished beer. Half fill your airlock or blow-off jar with no-rinse sanitiser at the correct dilution.
Use the schedule below as your target temperatures throughout fermention (follow SG Steps over Time Steps if possible, a is a great way to make this easy).
Raising the temperature at the end of fermentation is known as a diacetyl rest, and is important to ensure full attenuation and to allow the yeast to clean up the off flavours that can be produced as a result of fermentation.
1.060-1.030
Day 0-4
20°c
1.030-1.018
Day 4-7
21°c Gradual over 3 days
Until FG Stablises
Until FG Stablises
23°c
Try to maintain the fermentation within the yeasts ideal temperature range until fermentation is nearly complete, at which stage the fermenter can be moved somewhere warmer for the diacetyl rest.
18°c
25°c
The absolute best way to ensure you get consistently great beer is to get a small cheap/free fridge from Gumtree and make a fermentation chamber paired with a and controlled by a or buy a ready to go Note that if you are using a pressure capable fermenter you will get the best results at around 5-12psi. Allow pressure to build up with a spunding valve 24 hours after pitching.
Once fermentation is done, it is time to transfer your fnished beer! Ideally, cold crashing at -1°C for 3 days will give the best results before transferring. To determine that fermentation has finished, check the gravity over three consecutive days. If it is stable across three consecutive days then fermentation is done and the beer can be safely transferred to your bottles, cans or keg. Do not transfer until fermentation is complete.
During the packaging process the most important rule is to keep air (well Oxygen) out of the beer. Check out the links for best practice of how to do this depending on method used.
Bottling your beer: Use KegLand Amber Glass Bottles with Swing/Flip Top Lids (KL20947) or KegLand Amber PET Bottles with Screw Caps (KL19866 or KL19859). Please refer to our detailed beginners guide for bottling from a fermenter .
Kegging: We would suggest, carbonating and dispensing at 10-12 psi at 2°C for best results. Refer to our detailed beginners guide for kegging from a fermenter .
Canning: To transfer your finished beer into cans we would suggest kegging and carbonating at 11psi at 2°C then transferring to cans. Refer to our detailed beginners guide for canning .
KL40143 -
