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CocoCocoaNut Porter

219 calories 23 g 12 oz
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Friday October 23rd 2020
1.066
1.017
6.4%
34.4
26.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Pale 2-Row15 lb Pale 2-Row 37 1.8 55.6%
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 29.6%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.7%
1 lb Briess - Midnight Wheat Malt1 lb Midnight Wheat Malt 25 550 3.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.7%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 1.9%
0.50 lb Thomas Fawcett - Pale Chocolate Malt0.5 lb Pale Chocolate Malt 32.2 230 1.9%
27 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 21.59 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 5.93 25%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 15 min 6.89 50%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.44 gal Strike 154 °F 60 min
9.34 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocao Nibs Flavor Primary 14 days
36 oz Toasted Coconut Flavor Primary 14 days
 
Yeast
Wyeast - American Ale II 1272
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 246 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Notes

Toast coconut at 400F for 8-9 mins, stir every 3 mins, watch until desired toast.

Two options after fermentation:

Drop temp to 50-55F, add in Cocoa Nibs (soaked for 2 weeks) and Coconut (36 oz) into Primary, taste after 5 days, determine length of rest.

-or-

Transfer to Secondary, add in Cocoa Nibs (soaked for 2 weeks) and Coconut (36 oz), taste after 5 days, determine length of secondary rest.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-04-04 16:56 UTC
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