Coconut Porter

All Grain Recipe

Submitted By: wreck99 (Shared)
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Brewer: Matthew Morris
Batch Size: 6.00 galStyle: American Porter (20A)
Boil Size: 8.29 galStyle Guide: BJCP 2015
Color: 25.5 SRMEquipment: Wrecked Brewery - 6 gal
Bitterness: 32.4 IBUsBoil Time: 60 min
Est OG: 1.065 (15.8° P)Mash Profile: Wrecked Brewery - Medium
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.41 gal Clover SC Water 1
3.00 g Calcium Chloride (Mash 60 min) Misc 2
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.25 g Baking Soda (Mash 60 min) Misc 5
1.25 g Pickling Lime (Mash 60 min) Misc 6
1.00 lbs Toasted Coconut (Mash 60 min) Misc 7
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 8
12.00 oz Caramunich I (Weyermann) (51.0 SRM) Grain 9
12.00 oz Chocolate Malt (Muntons) (425.0 SRM) Grain 10
4.04 oz Caraaroma (Weyermann) (178.0 SRM) Grain 11
1.00 oz Challenger [7.5%] - Boil 60 min Hops 12
1.50 oz Cascade [5.5%] - Boil 15 min Hops 13
1.0 pkgs Scottish Ale (Omega #OYL-015) Yeast 14
1.00 lbs Toasted Coconut (Bottling 5 days) Misc 15

Notes

Recipe from Stephen Burton (Big Banana Brewing) Water Profile Ca - 150 Mg - 10 Na - 19 Cl - 138 SO4 - 161 HCO3 - 146 Coconut toasted minimum 5 days before use and left in brown paper bag. Treat coconut in secondary like dryhop.

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