Robust Porter Recipe - Coconut Porter

Recipe Info

Recipe Image

Coconut Porter

by on
Extract
6 Gallon(s)
5 Gallon(s)
60 min
75%
Extract Robust Porter homebrew recipe. This homebrew recipe uses the following ingredients: Dry Malt Extract - Light - US, Liquid Malt Extract - Amber - US, Crystal 60L - CA, Chocolate Malt - US, Carapils - DE, Black Patent Malt - UK, East Kent Goldings Hops, Fuggles Hops, Wyeast Irish Ale 1084 Homebrew Yeast, Toasted Coconut.

This recipe was cloned from Bellusaurus Blackberry Porter.

Fermentables

% lb fermentable ppg   L   usage  
24% 3 Dry Malt Extract - Light - US 44
Extract
53% 6.6 Liquid Malt Extract - Amber - US 35
10°
Extract
8% 1 Crystal 60L - CA 34
60°
Steep
8% 1 Chocolate Malt - US 34
350°
Steep
4% 0.5 Carapils - DE 33
Steep
2% 0.25 Black Patent Malt - UK 25
500°
Steep
12.35 lb

Hops

oz variety type usage time AA   IBU  
2 East Kent Goldings Pellet Boil 60 minutes 5.5 29.6
1 Fuggles Pellet Boil 40 minutes 4.8 11.3
1 Fuggles Pellet Boil 20 minutes 4.8 7.8
1 East Kent Goldings Pellet Boil 5 minutes 5.5 3.0
5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Irish Ale 1084 75%
 

Other Stuff

amount unit name usage
2 lb Toasted Coconut Secondary
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. Steep grains at 150-160 degrees for 30 minutes
  2. Add DME and bring to a boil
  3. Add 2oz East Kent Goldings at start of 60 minute boil
  4. Add 1oz Fuggles at 40 minute boil left in boil
  5. Add 1oz Fuggles at 20 minute boil left in boil
  6. Add 1oz East Kent Goldings at 5 minute boil left in boil
  7. Cool and pitch yeast
  8. After fermentation, toast 2lbs of shredded coconut at 300 degress for 15 minutes until golden
  9. Rack beer into secondary and add toasted coconut for two weeks

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Coconut Porter
Robust Porter
6.00 Gallons Liters
5.00 Gallons Liters  @  60  min
1.068
1.017
36.8° SRM
75%
51.7 IBU (tinseth)
0.76
6.6% ABV
231 per 12oz
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