Blueberry and Coconut Stout Recipe

This Blueberry and Coconut Stout recipe is the perfect combination of sweet and roasty flavors that will satisfy your taste buds. The addition of blueberry purée and flaked coconut give this beer a unique twist on a classic stout. It’s a great choice for anyone looking to experiment with new beer flavors or for those who simply love stouts.

Blueberry and Coconut Stout

Blueberry and coconut are a match made in heaven Combine this with delicious roasted malts and farmhouse yeast. and you've got a really interesting stout.
Prep Time1 hour
Cook Time1 hour 15 minutes
To Ferment27 days
Course: Beer
Cuisine: Ale
Keyword: Blueberry and Coconut Stout
Servings: 40 Pints
Calories: 200kcal
Author: Dan Smullen


  • 1 Mash tun
  • 1 Large pot or kettle
  • 1 Fermenter (e.g. glass carboy or plastic bucket)
  • 1 Airlock
  • 1 Sanitizer solution
  • 1 Wort chiller or other cooling method
  • 1 Hydrometer or refractometer
  • 1 Thermometer
  • 1 Auto-siphon or tubing for transferring beer
  • 1 Bottles or kegging equipment
  • 1 CO2 tank and regulator (if kegging)
  • 1 Bottle capper (if bottling)
  • 1 Brewing spoon or paddle
  • 1 Scale for weighing ingredients


For the Mash – Liquor 20 Litres (35 Pints) – Mash Time 1 hr 30 Mints – Temperature 65°c/149 °F

  • 13 lb Pale Malt Quantity 6.5kg
  • 1.2 oz Flaked Oats Quantity 500g
  • 9 oz Light Crystal Malt Quantity 250g
  • 9 oz Chocolate Malt Quantity 250g
  • oz Carafa special III Quantity 150g
  • oz Roasted barley Quantity 150g
  • oz Extra-dark crystal Quantity 100g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins

  • oz (Hops) Magnum 10.2% When to add – At start of boil (IBU 97)
  • 1 tsp Protofloc Other – When to add – For last 15 mins of boil
  • 9 fl Maple syrup Other – When to add – At turn off

To Ferment – 20°C (68°F) – Conditioning 4 weeks at 12°C (54°F)

  • 1 Omega Yeast OYL061 Voss Kveik
  • 1.2 lb Flaked coconut Other – When to add – After fermentation
  • oz Blueberry purée Other – When to add – After fermentation


Mash Instructions:

  • Heat 20 liters (35 pints) of liquor to 65°C/149°F in a mash tun.
  • Add 13 lb (6.5kg) of pale malt, 1.2 oz (500g) of flaked oats, 9 oz (250g) of light crystal malt, 9 oz (250g) of chocolate malt, 5.5 oz (150g) of Carafa Special III, 5.5 oz (150g) of roasted barley, and 3.5 oz (100g) of extra-dark crystal to the mash tun.
  • Stir the mash well to ensure that all the grains are well mixed with the liquor.
  • Allow the mash to rest for 1 hour and 30 minutes.
  • Drain the wort from the mash tun and sparge with hot water to extract as much sugar as possible from the grains.

Boil Instructions:

  • Heat 27 liters (47.5 pints) of water in a large pot to boiling.
  • Add 2.75 oz (Hops) Magnum 10.2% at the start of the boil.
  • Add 1 tsp Protofloc for the last 15 minutes of the boil.
  • Add 9 fl of maple syrup at turn off.
  • Boil the wort for 1 hour and 15 minutes.
  • After the boil, cool the wort quickly to 20°C (68°F).

Fermentation Instructions:

  • Transfer the cooled wort to a sanitized fermenter.
  • Add 1 package of Omega Yeast OYL061 Voss Kveik to the wort.
  • Allow the fermentation to take place at 20°C (68°F) until it is complete.
  • Once the fermentation is complete, add 1.2 lb of flaked coconut and 3.5 oz of blueberry purée to the fermenter.
  • Allow the beer to condition for 4 weeks at 12°C (54°F) before bottling or kegging.
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)5 Weeks7.1%97 IBU74.3 EBC

Unique Flavor Combination

The combination of blueberry and coconut with roasted malts and farmhouse yeast in this recipe creates a unique and interesting flavor profile that is sure to impress your taste buds.

Perfect for Beer Enthusiasts

If you’re a beer enthusiast looking to experiment with new flavors, this Blueberry and Coconut Stout recipe is a great place to start. It offers a twist on the classic stout that is both delicious and unexpected.

Versatile Pairing

The moderate ABV and high bitterness of this stout make it a versatile pairing option for a wide range of foods. Whether you’re enjoying it with a hearty meal or sipping it on its own, this beer is sure to complement your palate.

Rewarding Brewing Experience

Brewing your own beer is a rewarding and satisfying experience, and this Blueberry and Coconut Stout recipe is no exception. With its complex flavor profile and unique ingredients, this beer is sure to impress both you and your friends.

FAQ on Making this Blueberry and Coconut Stout Recipe

How long does it take to prepare this recipe?

The equipment needed to make this beer includes a mash tun, brew kettle, fermenter, bottling bucket, and various other tools and accessories.

What type of water is recommended for this recipe?

It is recommended to use filtered water with low mineral content for this recipe.

What type of yeast is used in this recipe?

This recipe calls for Omega Yeast OYL061 Voss Kveik.

What type of hops are used in this recipe?

This recipe uses 2.75 ounces of Magnum hops with 10.2% alpha acid.

Can maple syrup be substituted with other sweeteners?

Yes, other sweeteners such as honey or molasses can be used as a substitute for maple syrup.

How much blueberry purée and flaked coconut should be added to the beer?

This recipe calls for 1.2 pounds of flaked coconut and 3.5 ounces of blueberry purée to be added after fermentation.

What is the estimated ABV of this Blueberry and Coconut Stout?

The estimated ABV for this beer is 7.1%.

What is the estimated bitterness rating of this beer?

The estimated bitterness rating for this beer is 97 IBU.

What is the estimated color rating of this beer?

The estimated color rating for this beer is 74.3 EBC.

What is the recommended serving temperature for this beer?

It is recommended to serve this beer at 12°C (54°F).

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.