Ruby Coconut (Porter)

Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.1 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 67% (brew house)
Source: https://www.homebrewersassociation.org/homebrew-recipe/lab-coconut-porter/
Calories: 171 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)

Created: Friday August 28th 2020

Original Gravity:

1.055

Final Gravity:

1.018

ABV (standard):

4.9%

IBU (tinseth):

38.5

SRM (morey):

29.1

Mash pH

5.6

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Crisp Malting - No.19 Floor Malt Maris Otter4 kg No.19 Floor Malt Maris Otter	37	3	67%
1.20 kg	Gladfield - Brown Malt1.2 kg Brown Malt	34	90.36	20.1%
600 g	Gladfield - Light Crystal Malt600 g Light Crystal Malt	35.4	31.98	10.1%
0.17 kg	Gladfield - Light Chocolate Malt0.17 kg Light Chocolate Malt	32.7	355	2.8%
5.97 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Chinook15 g Chinook Hops	Pellet	13.7	Boil	60 min	24.91	30%
20 g	Willamette20 g Willamette Hops	Pellet	4.2	Boil	40 min	8.94	40%
15 g	Willamette15 g Willamette Hops	Pellet	4.2	Boil	20 min	4.62	30%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Chinook (Pellet) 15 g Chinook (Pellet) Hops	24.91	30%
35 g	Willamette (Pellet) 35 g Willamette (Pellet) Hops	13.56	70%
50 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.25 tsp	Potassium Metabisulfite	Water Agt	Mash	70 min.
0.50 tsp	Brewtan B	Other	Mash	65 min.
5 g	Chalk	Water Agt	Mash	1 hr.
1.20 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
0.50 tsp	Brewtan B	Other	Boil	15 min.
5 g	Fermaid AT	Water Agt	Boil	10 min.
0.50 each	Whirlfloc	Water Agt	Boil	10 min.
225 g	Toasted Coconut	Flavor	Secondary	5 days

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.98 bar Temp: 20 °C CO₂ Level: 1.65 Volumes

Target Water Profile

Porter Profile - Back of the Passage

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	33	44	57	142
5g Chalk 1.2g Epsom 1g Gypsum 1g Sodium chloride
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
31 L		Infusion	71 °C	67 °C	60 min

Quick Water Requirements

Water	Liters
Strike water volume (equipment estimates 34.8 L)	34
Mash volume with grains (equipment estimates 38.8 L)	37.9
Grain absorption losses	-6
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 28 L)	27.1
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume	22
Volume into fermentor	22
Total:	34
Equipment Profile Used:	System Default

Notes

Batch # 1 - 30/8/20 - (Eff.: 67 %, Att.: %, ABV: %)

Mash vol.: 31 L, Pre-boil vol.: 27.1 L, Batch vol.: 22 L
OG: 1056 (refract.) 1052 (Tilt)
Ingredients:
Thomas Fawcett Maris Otter (Floor Malted)
31/8/20 - SG: 1053
3/9/20 - SG: 1020
6/9/20 - SG: 1018, added toasted moist coconut flakes (225g).

Hops list from: https://www.homebrewersassociation.org/homebrew-recipe/lab-coconut-porter/

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Last Updated: 2020-09-13 01:01 UTC

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Ruby Coconut (Porter)