Toasted Coconut Porter - Beer Recipe - Brewer's Friend

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Toasted Coconut Porter

240 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Wednesday January 24th 2018
1.073
1.013
7.9%
58.6
33.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 81.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.3%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 6.3%
8 oz American - Chocolate8 oz Chocolate 29 350 3.1%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 50.11 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 8.48 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
8 oz Toasted Coconut Flavor Boil 5 min.
4 oz Cacao Nibs Flavor Secondary 7 days
8 oz Toasted Coconut Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
EDH Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 7 6 0 33
Add PH balance to mash water.
Add Campden tablet to mash water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.625 gal Infusion -- 152 °F 60 min
4.5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

Soak cacao nibs in liquor (bourbon or rum to taste) for 5-7 days prior to adding to fermenter.

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  • Last Updated: 2018-03-06 18:29 UTC