Porter - Mark 3 Coconut (ABS Conversion from ESB) - Beer Recipe - Brewer's Friend

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Porter - Mark 3 Coconut (ABS Conversion from ESB)

223 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: MN
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Friday July 8th 2016
1.067
1.018
6.5%
39.5
39.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 73.4%
1 lb United Kingdom - Brown1 lb Brown 32 65 7.3%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 7.3%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.7%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 3.7%
4 oz German - Melanoidin4 oz Melanoidin 37 25 1.8%
4 oz Torrified Wheat4 oz Torrified Wheat 36 2 1.8%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 0.9%
13.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 First Wort 0 min 4.78 20%
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 24.38 20%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 8.03 30%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 0.69 10%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 1.56 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Toasted Coconut Flavor Secondary 7 days
2 oz Coco Nibs Flavor Secondary 7 min.
10 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Porter Water Profile
Gypsum 1g
Ca Chloride 3g
Chalk 12g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 155 °F 45 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.79 23.2  
Mash volume with grains 6.88 27.5  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 3.26 g | 13 qt) 3.66 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes
  • Water chemistry is very important for this recipe
    At start of boil I pulled 1 gallon of wort off and boiled down by 2/3 to 1/2 until slightly syrupy. This is a key technique I do with all Porters.

    Add 1lb toasted and 1lb untoasted coconut after completion of fermentation. Blend in grain bag and add to keg for 1 week or until desired flavor. Then remove.

    Add 3oz coco nibs to keg sanitized grain bag after coconut stage. Allow to marry with beer for 1 week before serving and leave in keg for the very short life cycle of beer.

    * I had to stop making this beer because it was too good.


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  • Last Updated: 2021-06-07 23:22 UTC