The chocolate malt was ground fairly fine, and imparted quite a bit of bitterness to the final product. IBU is likely higher than what the recipe calculates.
Toast the coconut at 300F for an hour, turning a lot to avoid burning. Try to time it so you can add it hot to the primary and avoid contamination.
Also, use a bag for the coconut. I left it loose in the primary and had a lot of issues with it clogging my siphon tube when racking.
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Last Updated: 2015-04-01 19:09 UTC
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NEW Water Requirements:
Coconut Porter
Equipment Profile Used
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Water Requirements:
Coconut Porter
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
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