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Ruby Coconut (Porter)

Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.1 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 67% (brew house)
Source: https://www.homebrewersassociation.org/homebrew-recipe/lab-coconut-porter/
Calories: 171 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)

Created: Friday August 28th 2020

Original Gravity:

1.055

Final Gravity:

1.018

ABV (standard):

4.9%

IBU (tinseth):

38.5

SRM (morey):

29.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Crisp Malting - No.19 Floor Malt Maris Otter4 kg No.19 Floor Malt Maris Otter	37	3	67%
1.20 kg	Gladfield - Brown Malt1.2 kg Brown Malt	34	90.36	20.1%
600 g	Gladfield - Light Crystal Malt600 g Light Crystal Malt	35.4	31.98	10.1%
0.17 kg	Gladfield - Light Chocolate Malt0.17 kg Light Chocolate Malt	32.7	355	2.8%
5.97 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Chinook15 g Chinook Hops	Pellet	13.7	Boil	60 min	24.91	30%
20 g	Willamette20 g Willamette Hops	Pellet	4.2	Boil	40 min	8.94	40%
15 g	Willamette15 g Willamette Hops	Pellet	4.2	Boil	20 min	4.62	30%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Chinook (Pellet) 15 g Chinook (Pellet) Hops	24.91	30%
35 g	Willamette (Pellet) 35 g Willamette (Pellet) Hops	13.56	70%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
31 L		Infusion	71 °C	67 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.25 tsp	Potassium Metabisulfite	Water Agt	Mash	70 min.
0.50 tsp	Brewtan B	Other	Mash	65 min.
5 g	Chalk	Water Agt	Mash	1 hr.
1.20 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
0.50 tsp	Brewtan B	Other	Boil	15 min.
5 g	Fermaid AT	Water Agt	Boil	10 min.
0.50 each	Whirlfloc	Water Agt	Boil	10 min.
225 g	Toasted Coconut	Flavor	Secondary	5 days

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.98 bar Temp: 20 °C CO₂ Level: 1.65 Volumes

Target Water Profile

Porter Profile - Back of the Passage

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	33	44	57	142
5g Chalk 1.2g Epsom 1g Gypsum 1g Sodium chloride
Mash Chemistry and Brewing Water Calculator

Notes

Batch # 1 - 30/8/20 - (Eff.: 67 %, Att.: %, ABV: %)

Mash vol.: 31 L, Pre-boil vol.: 27.1 L, Batch vol.: 22 L
OG: 1056 (refract.) 1052 (Tilt)
Ingredients:
Thomas Fawcett Maris Otter (Floor Malted)
31/8/20 - SG: 1053
3/9/20 - SG: 1020
6/9/20 - SG: 1018, added toasted moist coconut flakes (225g).

Hops list from: https://www.homebrewersassociation.org/homebrew-recipe/lab-coconut-porter/

Recipe Photos

Last Updated and Sharing

232

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Brews

Public: Yup, Shared
Last Updated: 2020-09-13 01:01 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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