Coconut Session Porter 2.0 Recipe

Recipe Info

Recipe Image

Coconut Session Porter 2.0

by on
All Grain
24 Liter(s)
28 Liter(s)
60 min
76%
Add 5g Calcium Chloride to strike water Mash at 154 for 60 min. Add Gypsum and Irish Moss with 5 min. left in the boil Add 200g toasted, unsweetened coconut at flame out Dry-hop 2 days 100g toasted, unsweetened coconut

This recipe was cloned from Coconut Session Porter.

Fermentables

71% - 2-Row - US
4.5
37
1
Mash
22% - Coffee Malt - UK
1.4
36
150
Mash
6% - Black Patent Malt - UK
0.4
25
500
Mash

Hops

Fuggles
10
Pellet
Boil
60 min(s)
4.8
4.6
Fuggles
15
Pellet
Boil
25 min(s)
4.8
4.8
Golding
15
Pellet
Boil
25 min(s)
4.8
4.8
Golding
45
Pellet
Boil
2 min(s)
4.8
1.8

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Gypsum
10
ml
Boil
Irish Moss
5
ml
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add 5g Calcium Chloride to strike water
2.
Mash at 154 for 60 min.
3.
Add Gypsum and Irish Moss with 5 min. left in the boil
4.
Add 200g toasted, unsweetened coconut at flame out
5.
Dry-hop 2 days 100g toasted, unsweetened coconut

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Coconut Session Porter 2.0
  • 24.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.060 OG
  • 1.016 FG
  • 16.1 IBU (tinseth) Bitterness
  • 0.27 BG:GU
  • 46.0° SRM Color
  • 76% Efficiency
  • 5.6% ABV Alcohol
  • 203 per 12oz Calories
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