Coconut Porter

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Friday June 12th 2020

Original Gravity:

1.061

Final Gravity:

1.013

ABV (standard):

6.3%

IBU (tinseth):

41.7

SRM (morey):

32.1

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	75%
1.50 lb	Briess - Bonlander Munich1.5 lb Bonlander Munich	36	10	12.5%
8 oz	American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L	34	60	4.2%
8 oz	Crisp Malting - Pale Chocolate8 oz Pale Chocolate	32.7	220	4.2%
2 oz	German - Carafa I2 oz Carafa I	32	340	1%
6 oz	Crisp Malting - Black6 oz Black	34.5	600	3.1%
192 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Newport0.5 oz Newport Hops	Leaf/Whole	15.5	Boil	60 min	28.33	25%
0.50 oz	Cashmere0.5 oz Cashmere Hops	Pellet	10	Boil	15 min	9.98	25%
1 oz	Cashmere1 oz Cashmere Hops	Pellet	4.5	Whirlpool	0 min	3.37	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Newport (Leaf/Whole)	28.33	25%
0.50 oz	Cashmere (Pellet)	9.98	25%
1 oz	Cashmere (Pellet)	3.37	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
14 oz	Toasted Coconut		Flavor	Secondary	11 days

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.6 gal		Strike	163 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 68 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	4.5	18
Mash volume with grains (equipment estimates 5.42 g \| 21.7 qt)	5.46	21.8
Grain absorption losses	-1.5	-6
Remaining sparge water volume (equipment estimates 3.79 g \| 15.2 qt)	4.25	17
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.54 g \| 26.2 qt)	7	28
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume	5	20
Hops absorption losses (whirlpool, hop stand)	-0.04	-0.2
Top off amount	0.04	0.2
Going into fermentor	5	20
Total:	8.75	35
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	Updated	Comment
7/1/2020 5:48 PM over 5 years ago	+0	Brew Day Complete	1.061	5 Gallons	7/1/2020 5:49 PM over 5 years ago	Brewed with Dan Murray
7/9/2020 2:00 AM over 5 years ago	+8	Dry Hopped	1.010	5 Gallons	7/10/2020 3:59 PM over 5 years ago	Added vanilla bean and toasted coconut 11 oz. Removed hop cones floating to top. White scum at surface? No off flavors (some soy perhaps).
7/27/2020 1:44 AM over 5 years ago	+26	Tasting Note	1.010		7/27/2020 1:46 AM over 5 years ago	Seems to have turned a corner,had been carbonating in mini fridge at 52F put in fridge at 38F. Perhaps vanilla was too strong and has mellowed out?

Notes

Fine grind dark malts in burr grinder and steep in 1 gallon of water overight.

Toast coconut at 170F for about 40 minutes until golden brown, turning coconut every 10 minutes.

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Last Updated: 2020-07-01 17:47 UTC

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Coconut Porter