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Killer Coconut 2

Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: Damaged Goods
Calories: 325 calories (Per 330ml)
Carbs: 35.9 g (Per 330ml)

Created: Sunday December 18th 2016

Original Gravity:

1.104

Final Gravity:

1.030

ABV (standard):

9.7%

IBU (tinseth):

29.8

SRM (morey):

39.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.40 kg	Liquid Malt Extract - Light3.4 kg Liquid Malt Extract - Light	35	4	44.5%
1.70 kg	Liquid Malt Extract - Dark1.7 kg Liquid Malt Extract - Dark	35	30	22.3%
1.70 kg	Liquid Malt Extract - Amber1.7 kg Liquid Malt Extract - Amber	35	10	22.3%
6.80 kg / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.29 kg	American - Caramel / Crystal 40L0.29 kg Caramel / Crystal 40L	34	40	3.8%
0.25 kg	American - Dark Chocolate0.25 kg Dark Chocolate	29	420	3.3%
0.20 kg	German - Carafa II0.2 kg Carafa II	32	425	2.6%
0.10 kg	American - Special Roast0.1 kg Special Roast	33	50	1.3%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Willamette60 g Willamette Hops	Pellet	4.5	Boil	60 min	23.86	66.7%
30 g	Willamette30 g Willamette Hops	Pellet	4.5	Boil	15 min	5.92	33.3%
90 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
90 g	Willamette (Pellet) 90 g Willamette (Pellet) Hops		29.78	100%
90 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Irish Moss	Fining	Boil	15 min.
100 g	Coconut	Flavor	Boil	--
50 g	Cacau Nibs	Flavor	Secondary	7 days
190.48 g	Coconut	Flavor	Secondary	7 days
4.76 g	Vanilla Pods	Spice	Secondary	7 days

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	1 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 616 B cells required

General wine yeast at 12 days

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 616 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Keg CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

Brewed on 03 Jan 2017
added toasted coconut cacao and a vanilla pod to fermenter after 12 days OG 1038
25/01/17 pitched 8g of rehydrated champagne yeast

Last Updated and Sharing

773

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Brews

Public: Yup, Shared
Last Updated: 2017-04-24 01:58 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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