Dessert Island - Beer Recipe - Brewer's Friend

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Dessert Island

204 calories 23.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: P. McGee
Rating:
3.00 (1 Review)

Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Sunday September 29th 2019
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Coconut Porter

by itsTimBro

OG: 1.055 FG: 1.010 ABV: 5.9% IBU: 37

1.061
1.019
5.5%
44.1
37.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 23.5%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5.9%
0.40 lb American - Chocolate0.4 lb Chocolate 29 350 4.7%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 8.8%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 5.9%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 35.3%
0.10 lb United Kingdom - Black Patent0.1 lb Black Patent 27 525 1.2%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 5.9%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 5.9%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 2.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.4 Boil 60 min 44.07 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
2.81 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2.75 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
5.5 gal Infusion -- 156 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.85 g | 23.4 qt) 5.81 23.3  
Mash volume with grains (equipment estimates 6.53 g | 26.1 qt) 6.49 26  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 5.81 23.3
Equipment Profile Used: System Default
 
Notes

Bake 8 oz. of shredded coconut (spread thinly) at 350F for 10 minutes or until surface is golden brown.

Add in 4 oz. of toasted coconut to mash

Add in 4 oz. of toasted coconut @ 5min for end of boil.


For secondary:

Use vanilla bean infused vodka (1 split vanilla bean in a mason jar of vodka) to soak ~3 oz of cacao nibs (organic). Add in 3 oz of cacao nibs to sanitized hop bag with coconut (see below). Pour the remaining vodka into the fermenter (volume is about 2 Tablespoons).

Toast additional 5 oz. flaked coconut (unsweetened) as per above and follow directions below:

Transfer 5 oz toasted coconut to sanitized hop bag with sanitized spatula and add to fermenter. Do this about 2-3 days into fermentation.

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  • Last Updated: 2019-12-18 18:04 UTC