3.2 kg (57.9%) — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC
750 g (13.6%) — Weyermann Caramunich I — Grain — 101 EBC
450 g (8.1%) — Thomas Fawcett Brown Malt — Grain — 180 EBC
230 g (4.2%) — Thomas Fawcett Chocolate Malt — Grain — 1000 EBC
230 g (4.2%) — Stangeland Mølle Oats, Flaked — Grain — 2 EBC
120 g (2.2%) — Weyermann Carafa Special III — Grain — 1400 EBC
250 g (4.5%) — Milk Sugar (Lactose) — Sugar — 0 EBC — Boil — 15 min
300 g (5.4%) — Eldorado Toasted, Shredded Coconut — Other — 0 EBC
30 g (55 IBU) — Magnum 12.8% — Boil — 60 min
2 items — Chilis — Boil — 10 min
0.6 g — Baking Soda (NaHCO3) — Mash
0.6 g — Calcium Chloride (CaCl2) — Mash
0.7 g — Epsom Salt (MgSO4) — Mash
1.5 g — Gypsum (CaSO4) — Mash
1.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min
4 drops — Brewers Clarex — Primary
100 g — Cacao Nibs — Secondary
Temperature — 67 °C — 60 min
Temperature — 76 °C — 10 min
Mangrove Jack's M42
1 pkg
Primary: 11 days
Secondary: 7 days
* Soaked cocoa nibs in ~5 dl cognac for 2 days
* Toast shredded coconut on a tray in the oven in 160C heat, turning every 3-5 minutes until golden brown
* Put the cognac + nibs-mixture directly into an empty secondary fermenter
* Added shredded coconut in a sanitized bag with weights into secondary
* Racked the beer from primary into secondary on top of the ingredients
* Filtered with 915 microns filter to avoid cocoa nibs in bottles