Mir’s Coconut Porter

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 48.4 IBUs 32.4 SRM 1.059 1.016 5.6 %
Actuals 1.058 1.018 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Robust Porter 12 B 1.048 - 1.065 1.012 - 1.016 25 - 50 22 - 35 1.8 - 2.5 4.8 - 6.5 %

Fermentables

Name Amount %
Chocolate Malt 1 lbs 10.53
Caramel/Crystal Malt - 60L 8 oz 5.26
Pale Liquid Extract 8 lbs 84.21

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 28.3 g 60 min Boil Pellet 10.5
Goldings, East Kent 28.3 g 10 min Boil Pellet 6.8

Miscs

Name Amount Time Use Type
Irish Moss 0.82 tsp 10 min Boil Fining
Coconut, Raw 10.00 oz 14 days Secondary Spice
Coconut, Toasted 10.00 oz 14 days Secondary Spice

Yeast

Name Lab Attenuation Temperature
London Ale III (1318) Wyeast Labs 73% 64°F - 74°F

Mash

Step Temperature Time
Saccharification 156°F 60 min
Mash Out 168°F 10 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Notes

Brew Date: 10/25/2014
Original Gravity: 1.058
Gravity after Primary:1.018
Transfer to Secondary: 11/3/2014

Dry-hopped with another pound of dried coconut shreds in a hop sack
Toast the coconut in oven at 325 degrees for 20-25 min. Till golden brown
Add loose to secondary for 14 days.

Gravity after Secondary: 1.017
ABV: 5.3%
Kegged: 11/18/2014
Tapped: 11/21/2014

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