Coconut Porter

All Grain Recipe

Submitted By: R3dSpartan (Shared)
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Brewer: R3dspartan & Tom W
Batch Size: 5.02 galStyle: Robust Porter (12B)
Boil Size: 6.57 galStyle Guide: BJCP 2008
Color: 35.6 SRMEquipment: R3dSpartan Grainfather 23 litre
Bitterness: 37.8 IBUsBoil Time: 60 min
Est OG: 1.064 (15.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 12.84 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
8.82 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
7.69 oz Carafa I (337.0 SRM) Grain 3
7.69 oz Chocolate Malt (450.0 SRM) Grain 4
3.88 oz Black (Patent) Malt (500.0 SRM) Grain 5
0.49 oz Chinook [13.0%] - Boil 60 min Hops 6
0.71 oz Willamette [5.5%] - Boil 40 min Hops 7
0.49 oz Willamette [5.5%] - Boil 20 min Hops 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
1.0 pkgs Workhorse Beer Yeast (Mangrove Jack's #M10) Yeast 10

Notes

This homebrew recipe comes from London Amateur Brewers (LAB) member Ken Bazley. Bazley earned a gold medal for this beer recipe in the 2013 UK National Homebrew Competition. Original Gravity: 1.065 Final Gravity: 1.019 IBU: 39 SRM: 74 Boil Time: 60 minutes I acually used Mangrove Jack M42 New World Strong Ale Yeast 380 g Toasted coconut flakes (secondary) Mash grains at 152° F (67° C) for one hour. Ferment at 68° F (20° C). After fermentation, preheat oven to 150° F (66° C) and toast coconut until golden brown (about 40 minutes). Turn the coconut every 10 minutes to ensure even toasting. Rack the beer into an airtight vessel (secondary or Cornelius keg) and add the coconut loose when cool. Give the vessel a good shake every day. Bottle after 12 to 14 days. Prime to achieve 2.1 volumes of CO2.

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