Coconut Porter

By Ken Bazley

BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer I decide to brew this after tasting a can of Maui Brewerys Coconut Porter. Brewed it many times and always to great feedback. Quote from Gregg Irwin ( folunding 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 'ish
• ABV %
• OG 1.055
• FG 1.019
• EBC 80
• 24 litres at end of boil.
• 21 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

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 2 days then 20C to finish.