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Porter - Mark 3 Coconut (ABS Conversion from ESB)

Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: MN
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)

Created: Friday July 8th 2016

The Bro Porter

by Maltose Falcons

OG: 1.055 FG: 1.013 ABV: 5.6% IBU: 37

Original Gravity:

1.067

Final Gravity:

1.018

ABV (standard):

6.5%

IBU (tinseth):

39.5

SRM (morey):

39.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	US - Pale 2-Row10 lb Pale 2-Row	37	1.8	73.4%
1 lb	United Kingdom - Brown1 lb Brown	32	65	7.3%
1 lb	United Kingdom - Chocolate1 lb Chocolate	34	425	7.3%
0.50 lb	American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L	34	60	3.7%
0.50 lb	United Kingdom - Pale Chocolate0.5 lb Pale Chocolate	33	207	3.7%
4 oz	German - Melanoidin4 oz Melanoidin	37	25	1.8%
4 oz	Torrified Wheat4 oz Torrified Wheat	36	2	1.8%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	0.9%
13.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	First Wort	0 min	4.78	20%
0.50 oz	Nugget0.5 oz Nugget Hops	Pellet	14	Boil	60 min	24.38	20%
0.75 oz	Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	30 min	8.03	30%
0.25 oz	Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	5 min	0.69	10%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	5 min	1.56	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Willamette (Pellet)	6.34	40%
0.50 oz	Nugget (Pellet)	24.38	20%
1 oz	Hallertau Hersbrucker (Pellet)	8.72	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Sparge	--	155 °F	45 min
Starting Mash Thickness: 1.7 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 lb	Toasted Coconut	Flavor	Secondary	7 days
2 oz	Coco Nibs	Flavor	Secondary	7 min.
10 g	Chalk	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 341 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.1 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Porter Water Profile Gypsum 1g Ca Chloride 3g Chalk 12g
Mash Chemistry and Brewing Water Calculator

Notes

Water chemistry is very important for this recipe
At start of boil I pulled 1 gallon of wort off and boiled down by 2/3 to 1/2 until slightly syrupy. This is a key technique I do with all Porters.

Add 1lb toasted and 1lb untoasted coconut after completion of fermentation. Blend in grain bag and add to keg for 1 week or until desired flavor. Then remove.

Add 3oz coco nibs to keg sanitized grain bag after coconut stage. Allow to marry with beer for 1 week before serving and leave in keg for the very short life cycle of beer.

* I had to stop making this beer because it was too good.

Award Winning Recipe

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-06-07 23:22 UTC

System Default

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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