Steep grains in 1.5 gallons of water at 155ºF for 45 minutes. Rinse grains and remove.
Add 1 gallon of water plus the 1/2 dry malt extracts and bring to a boil.
While boiling, add the hops per the hopping schedule.
Add Irish moss after 45 minutes of boiling.
In another pot add 1/2 DME to 1/2 gal water then bring to boil add to wort boil at 45 minutes
Add toasted coconut (see below for prep) after 55 minutes of boiling. (5 min before flame out)
Cool the wort to 75ºF and add to two gallons of cold water in primary fermenter and top off with cold water to make five gallons.
Pitch yeast and aerate well. Ferment in primary for 5 days.
Rack to secondary and add toasted coconut (see below for prep) and cocoa nibs. Ferment for an additional 8 days.
Rack to bottling bucket and add almond extract and priming mixture. Bottle and condition in bottle for at least two weeks.
Toasted Coconut:
Spread .5 lbs of unsweetened coconut on to a large baking sheet and bake for 5-10 minutes at 325 degrees turning the coconut a few time. Sanitized with vodka for at least 15 minutes before adding to primary or secondary. I have used Stolichnaya chocolate coconut vodka for this recipe.
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NEW Water Requirements:
AlmondJoy Porter
Equipment Profile Used
System Default
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Water Requirements:
AlmondJoy Porter
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Recipe Cost
$ (USD)
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.
Gallons
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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