Coconut milk porter - Beer Recipe - Brewer's Friend

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Coconut milk porter

180 calories 21.7 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: George
Calories: 180 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)
Created: Sunday February 3rd 2019
1.058
1.019
5.2%
32.4
31.3
4.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 50.7%
0.40 kg United Kingdom - Malted Naked Oats0.4 kg Malted Naked Oats 33 1.3 6.8%
0.21 kg Roasted Barley0.21 kg Roasted Barley 32.6 400 3.5%
0.78 kg Warminster - Brown (40L)0.78 kg Brown (40L) 32.6 40 13.2%
0.60 kg Warminster - Low Colour MO0.6 kg Low Colour MO 38 1.5 10.1%
0.50 kg Bairds - Crystal Malt 1500.5 kg Crystal Malt 150 34 57 8.4%
0.43 kg Warminster - Low Colour Chocolate0.43 kg Low Colour Chocolate 32.6 177 7.3%
5.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 60 min 21 40%
60 g Fuggles60 g Fuggles Hops Pellet 4.5 Boil 10 min 11.42 60%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden tab Water Agt Other 0 min.
500 g Flaked coconut - toasted Spice Secondary 7 days
250 g Lactose Other Secondary 0 min.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
2 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Enfield 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 5 35 50 54 248
Leaving water untreated, as London profile should suit porters. Have checked pH in water calculator. Completely different to pH calculated here.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.43 L Single step mash Infusion -- 63 °C 30 min
Temperature -- 70 °C 30 min
Mashout Temperature -- 77 °C 1 min
16.79 L Sparge -- 77 °C 45 min
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 19.5
Mash volume with grains 23.4
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 19.3 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 30.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Base recipe modified from various recipes for Fuller's London Porter. Originals were 76% pale, 12% brown, 10% crystal, 2% choc; or 70 pale, 14 brown, 9 crystal, 7 choc.

IBU target of original was 33. ABV 5.2%

Coconut needs to be lightly toasted and then brushed or rubbed with paper towel to remove some of the oil that will probably seep out. Lactose should be boiled with some water. Both should be added to primary fermenter after yeast has been dumped (hook up CO2 to minimise air introduction during this step). Purge coconut with CO2 before adding.

Fermentation profile should be controlled at 20 throughout primary and secondary. Wait until FG has been reached before chilling, then fining. Chill slowly over 3 days if possible.

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  • Last Updated: 2019-02-16 08:17 UTC