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Coconut porter v2

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)

Created: Saturday March 23rd 2019

Original Gravity:

1.056

Final Gravity:

1.018

ABV (standard):

5.0%

IBU (tinseth):

36.4

SRM (daniels):

38.7

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.60 kg	United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale	38	3.75	80.7%
0.25 kg	New Zealand - Medium Crystal Malt0.25 kg Medium Crystal Malt	35.4	56.35	4.4%
0.25 kg	New Zealand - Light Chocolate Malt0.25 kg Light Chocolate Malt	32.7	456.85	4.4%
0.25 kg	New Zealand - Dark Chocolate Malt0.25 kg Dark Chocolate Malt	32.7	659.9	4.4%
0.10 kg	United Kingdom - Black Patent0.1 kg Black Patent	27	525	1.8%
0.25 kg	New Zealand - Rolled Oats0.25 kg Rolled Oats	12.4	1.4	4.4%
5.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops	Pellet	17.7	Boil	60 min	36.41	33.3%
30 g	Fuggles30 g Fuggles Hops	Pellet	4.5	Boil	0 min		66.7%
45 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	36.41	33.3%
30 g	Fuggles (Pellet) 30 g Fuggles (Pellet) Hops		66.7%
45 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 L	3L with 5.4kg of grains takes up 19.8L of space in the mash tun	Infusion	--	68 °C	60 min
14 L		Fly Sparge	--	74 °C	60 min
Starting Mash Thickness: 2.8 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
300 g	Toasted coconut	Other	Secondary	10 days
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
2.11 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - San Francisco Lager Yeast WLP810

Amount:	1 Each	Cost:
Attenuation (avg):	67.5%	Flocculation:	High
Optimum Temp:	14 - 18 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 276 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
5 Gypsum 8 CaCl 5 Baking soda 2ml lactic acid 0.7 malty profile
Mash Chemistry and Brewing Water Calculator

Notes

3L with 5.4kg of grains takes up 19.8L of space in the mash tun.
20º grains strike water temp is 76-77ºC. Aim for Mash Temp of 68ºC for a fuller bodied porter.

Mash Temp at 68ºC. Strike water was at 77º but this only got it to 66º had to add boiling water at the end to get it to 68º. Topped up the tun to full to hit strike temp. Set strike water at 80º next time to get 68ºC. See photo to see where to set urn dial.
Mash went for an hour and a quarter and temp dropped to 67ºC.

Bubbling and krausen started 6 hours after putting into fermenter.
Original gravity 1.06
Final gravity read at 1.02
Alc 5.25 attenuation 66%

Added coconut when fermentation finished (after 1 week) left it over night only as the flavour was good the next day.
Primed with 2.4 vols CO2 (130gm of dextrose)

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-07-27 20:55 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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