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Choconut Brown Porter

166 calories
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AHA
Share: <EMBED>
Amount Fermentable PPG °L Bill %
5.5 lb Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 55%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 20%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10%
1 lb Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 10%
8 oz Chocolate8 oz Chocolate 29 350 5%
10 lb Total      
Amount Variety Type AA Use Time IBU
1 oz East Kent Goldings1 oz East Kent Goldings HopsPellet5Boil60 min20.52
0.5 oz East Kent Goldings0.5 oz East Kent Goldings HopsPellet5Boil20 min6.21
0.5 oz East Kent Goldings0.5 oz East Kent Goldings HopsPellet5Boil5 min2.05
Mash Guidelines
Amount Description Type Temp Time
12.5 qtInfusion154 F50 min
--mash outInfusion168 F0 min
18.3 qtbatch spargeSparge170 F15 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
2 ozcacao nibs2 oz cacao nibsFlavorSecondary7 days
1 lbunsweetened organic coconut1 lb unsweetened organic coconutFlavorSecondary7 days
1 eachMadagascar vanilla bean1 each Madagascar vanilla beanFlavorSecondary7 days
Attenuation (avg):
Optimum Temp:
65 - 70 °F
Fermentation Temp:
68 °F
Pitch Rate:
Yeast Pitch Rate and Starter Calculator
Mash at 154° F (68° C) for 50 minutes with 12.5 qt. (11.8 L) of brewing water and mash out at 168° F (76° C). Sparge with 18.3 qt. (17.3 L) brewing water. Boil for 60 minutes, adding hops at the indicated times. Ferment 10 days in primary fermenter at 68° F (20° C). After primary fermentation is complete, rack to secondary and add coconut, cacao nibs, and vanilla bean. Age until desired flavor is reached, typically 6–10 days at 68° F (20° C) degrees.
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View Count: 269
Brew Count: 0
Last Updated: 2017-10-11 13:42 UTC
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