Coconut Porter: Difference between revisions
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Fermented at 18C for | Fermented at 18C for 4 days then at 20C to finish. <br> | ||
Add coconut to secondary after 4 days. | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 21:21, 30 January 2022
By Ken Bazley
BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer
I decide to brew this after tasting a can of Maui Brewery-Coconut Porter.
I've brewed it many times and always had great feedback. Quote from Gregg Irwin (founding partner of Weird Beard) - "liquid bounty heaven".
It also won me my first competition medal!
To achieve a great coconut flavour you need to gently toast it before adding it to secondary.
I will warn you though that miniscule pieces of coconut can slip through into the final product which cause nucleation sites when you bottle. So if you bottle, don't keep them for too long!
Awards
UK Nationals 2012, Bristol
1st - Porters and Stouts
Measures
- IBU 40
- ABV 4.8%
- OG 1.055
- FG 1.019
- EBC 70
- 50 litres at end of boil.
- 48 litres into fermenter.
Ingredients
Water
London water
Malt
- MOP 11000g
- Carafa I 460g
- Crystal 500g
- Chocolate 460g
- Black 230g
Hops
- Target (11% AA) 27g @ 60
- Magnum (14%AA) 13g @ 60
- Willamette 6.3% 42@ 40min
- Willamette 6.3% 30@ 20min
Adjuncts
- Dessicated Coconut, 800gr - (toast at 150C for 40mins in fan oven)
Yeast
US-05
Process
Mash
Single infusion at 66.8°C for 90 minutes
Mashout at 75°C
Mash thickness of 2.5 litres per kilogram.
Boil
60 minute boil,
Ferment
Fermented at 18C for 4 days then at 20C to finish.
Add coconut to secondary after 4 days.