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Coconut porter v2

159 calories 15.1 g 330 ml
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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: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday March 23rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg United Kingdom - Maris Otter Pale3.9 kg Maris Otter Pale 38 3.75 70.9%
0.50 kg Gladfield - Brown Malt0.5 kg Brown Malt 34 90.36 9.1%
0.30 kg New Zealand - Light Chocolate Malt0.3 kg Light Chocolate Malt 32.7 456.85 5.5%
0.50 kg New Zealand - Rolled Oats0.5 kg Rolled Oats 12.4 1.4 9.1%
0.30 kg New Zealand - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 5.5%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 13.3 Boil 60 min 37.41 33.3%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5.8 Boil 0 min 66.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Toasted coconut Flavor Boil 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
5 g Gypsum Water Agt Boil 1 hr.
3 g Epsom Salt Water Agt Boil 0 min.
1.50 g Table Salt Water Agt Boil 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 257 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
 
Mash Guidelines
Amount Description Type Start Temp Target 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 15.4
Mash volume with grains 19
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 33.4  
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: 2025-06-01 02:16 UTC