If you have brewed a few batches already and want to try Blueberry And Coconut Stout, this is a straightforward, all-grain route to it. The backbone is Pale Malt, with Magnum 10.2% doing most of the work in the boil.
Recipe at a Glance
Recipe at a Glance
| Style | Blueberry And Coconut Stout |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.044-1.060 |
| Final Gravity | 1.010-1.016 |
| ABV | 4.5-6.0% |
| IBU | 30-45 |
| SRM | 30-40 (opaque black) |
| Difficulty | Intermediate (all-grain) |
Brew Day, Step by Step
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1
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Mash · ~60 min Mash the grain bill, led by Pale Malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
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2
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Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with Magnum 10.2%. This is also where you will add any fining agent for a clearer finished beer. |
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3
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Ferment · 20C (68F) Pitch Omega Yeast OYL061 Voss Kveik once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
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4
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Condition · 4 weeks at 12C (54F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
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5
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Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. My Brew Supply Flaked Maize Premium Beer Making Grain)
- Bittering and aroma hops: Brewing Hops (e.g. Amarillo Hop Pellets 1 oz)
- Yeast: Brewing Yeast (e.g. Craft A Brew – Safale S-04 Dry Yeast – Fermentis)
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. Carboy Caps 4 Pk Silicone Caps)
- Priming sugar for bottling: Priming Sugar (e.g. Dextrose 50 Lb)
- General kit and tools: Homebrew Equipment (e.g. Northern Brewer Homebrewing Starter Kit w/Equipment, Chinook IPA)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
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A Blueberry And Coconut Stout is best served in a pint or tulip, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts |
Hops |
Yeast |
Fermenter |
Priming Sugar |
Equipment |
Full Recipe: Grain Bill, Hops, and Instructions
Blueberry and Coconut Stout
Equipment
- 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
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
- 5½ oz Carafa special III Quantity 150g
- 5½ oz Roasted barley Quantity 150g
- 3½ oz Extra-dark crystal Quantity 100g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- 2¾ 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
- 3½ oz Blueberry purée Other – When to add – After fermentation
Instructions
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.
Get the fermentation temperature right on Blueberry And Coconut Stout and most of the rest of the process takes care of itself.
What Makes Blueberry And Coconut Stout the Style It Is
Blueberry And Coconut Stout sits in a well-established style family, and the version most homebrewers land on today reflects decades of small adjustments by brewers chasing balance rather than novelty.
Expect a beer that leans on pale malt and magnum 10.2% once it is finished conditioning. Omega Yeast OYL061 Voss Kveik is the yeast strain behind that profile, so keep an eye on your fermentation temperature.
Style Characteristics at a Glance
- ABV: 4.5-6.0%
- Bitterness: 30-45 IBU
- Color: 30-40 (opaque black)
- Serving temp: 50-55F (10-13C)
- Glassware: a pint or tulip
- Food pairings: oysters, red meat stews, chocolate desserts
Common Questions
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
