Coconut porter - Beer Recipe - Brewer's Friend

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Coconut porter

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AHA
Rating:
5.00 (1 Review)

Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday July 16th 2016
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.24 lb United Kingdom - Maris Otter Pale10.24 lb Maris Otter Pale 38 3.75 84.1%
0.48 lb American - Caramel / Crystal 40L0.48 lb Caramel / Crystal 40L 34 40 3.9%
0.56 lb American - Chocolate0.56 lb Chocolate 29 350 4.6%
0.49 lb United Kingdom - Pale Chocolate0.49 lb Pale Chocolate 33 207 4%
0.40 lb United Kingdom - Black Patent0.4 lb Black Patent 27 525 3.3%
12.17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Chinook0.75 oz Chinook Hops Leaf/Whole 13.1 Boil 60 min 29.45 37.5%
0.75 oz Willamette0.75 oz Willamette Hops Leaf/Whole 5.1 Boil 30 min 8.81 37.5%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 5.1 Boil 15 min 3.79 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Whirfloc Fining Boil 15 min.
12 oz Toasted coconut Spice Secondary 12 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 414 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.26 17  
Mash volume with grains (equipment estimates 5.03 g | 20.1 qt) 5.23 20.9  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.39 g | 17.5 qt) 4.01 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

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.

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  • Last Updated: 2019-09-26 18:03 UTC