Razz-Ma-Tazz - Fruit Beer - 2014 National Homebrew Competition Winner

Ingredients

For 5 Gallons (18.93 L)

    12.0 lb (5.44 kg) Maris Otter pale malt
    1.0 lb (0.45 kg) honey malt
    1.0 lb (0.45 kg) black patent malt
    0.75 lb (12 oz) Briess 120° L caramel malt
    0.5 lb (227 g) chocolate malt
    1.0 oz (28 g) E.K. Golding pellets, 5.8% a.a. (FWH)
    1.0 oz (28 g) E.K. Golding pellets, 5.8% a.a. (30 min)
    14.0 oz (397 g) flaked coconut (5 min)
    1.0 lb (0.45 kg) lactose (0 min)
    0.5 lb (227 g) dark chocolate (0 min)
    Raspberry extract to taste (at packaging)
    Coconut extract to taste (at packaging)
    WLP004 Irish ale yeast
 

Specifications

    Original Gravity: 1.048
    Final Gravity: 1.018
    ABV: 3.94%
 

Directions

    Mash at 150° F (66° C) for 60 minutes. Add coconut flakes 5 minutes from the end of boil. Carter advises, “Keep [flaked coconut] in a cheese cloth bag, because if that stuff gets loose, oh man!”Add lactose and chocolate after flameout to avoid scorching the chocolate. Blend in raspberry and coconut extract to taste just prior to bottling.
    Primary Fermentation for 9 days at 68° F (20° C).