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Coconut porter v2

174 calories 20.7 g 330 ml
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.035 (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
1.056
1.018
4.9%
38.4
38.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost 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 - (late mash tun addition) 32.7 456.85 4.4%
0.25 kg New Zealand - Dark Chocolate Malt0.25 kg Dark Chocolate Malt - (late mash tun addition) 32.7 659.9 4.4%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent - (late mash tun addition) 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 Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 17.7 Boil 60 min 38.39 33.3%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 0 min 66.7%
45 g / 0.00
 
Mash Guidelines
Amount Description Type 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 Cost 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
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.34 qt/lb 4.22 16.9  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 4.66 18.6  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 6.85 g | 27.4 qt) 7.13 28.5  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.28 21.1  
Going into fermentor 5.28 21.1  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
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)

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  • Last Updated: 2021-06-24 07:00 UTC