Beer Demons in the Basement

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I decided to brew at the last minute on Saturday and chose to do a brew inspired by good times sipping Maui Coconut Porter on the lanai in that beer’s home town. I’ve brewed this before but seeing as I didn’t plan the brew ahead I had to wing a few things. I didn’t use any Chocolate or Black malt and instead used Carafa Special II and Roasted Barley (which was ground finely in a blender). I also didn’t prepare a yeast starter but had a Dry Stout fermented with WY1968 London ESB that I needed to move to a serving keg. I pitched the slurry into the new beer and expected to see a quick start to fermentation the next morning. There were no signs of life the next day and I had to head out of town.

Curiosity got the better of me and seeing as my netbook running BrewPi is close to where these carboys are sitting, I decided to remote into it and check its microphone. I did this through the command line and used various tools to compress and move data. This is what I got:

I’m pretty sure the heartbeat like sound is CO2 bubbling out of the blow off tubes… but I think I can also hear the damned conspiring the background. Creepy.

Recipe, if you don't mind

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
38 L 60 min 33.7 IBUs 30.2 SRM 1.057 SG 1.017 SG 5.3 %

Fermentables

Name Amount %
2-Row 8 kg 77.91
Barley, Flaked 0.454 kg 4.42
Carafa II 0.454 kg 4.42
Caramel/Crystal Malt - 80L 0.454 kg 4.42
Caramel/Crystal Malt -120L 0.454 kg 4.42
Roasted Barley 0.227 kg 2.21
Special B Malt 0.227 kg 2.21

Hops

Name Amount Time Use Form Alpha %
Magnum 44 g 60 min Boil Pellet 12.7
Goldings, East Kent 20 g 10 min Aroma Pellet 5

Miscs

Name Amount Time Use Type
Toasted Coconut 250.00 g 0 min Mash Flavor
Toasted Coconut 200.00 g 30 min Boil Flavor
Irish Moss 2.00 tsp 15 min Boil Fining
Toasted Coconut 200.00 g 15 min Boil Flavor
Toasted Coconut 600.00 g 0 min Boil Flavor
Toasted Coconut 250.00 g 7 days Secondary Flavor

Yeast

Name Lab Attenuation Temperature
London ESB Ale (1968) Wyeast Labs 69% 17.78°C - 22.22°C

Mash

Step Temperature Time
Mash In 66.7°C 60 min

Notes

oconut Porter
Robust Porter


Type: All Grain
Batch Size: 10.00 gal
Boil Size: 11.84 gal
Boil Time: 60 min Equipment: 3 Keggle HERMS V1.2
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.11 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.89 %
2.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.89 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 4.44 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 4.44 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.22 %
0.75 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 18.1 IBU
1.00 oz Cascade [5.50 %] (Dry Hop 7 days) Hops -
0.75 oz Cascade [5.50 %] (60 min) Hops 7.1 IBU
1.50 oz Cascade [5.50 %] (10 min) Hops 5.2 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
0.75 lb Coconut (toasted) (Mash 1.0 hours) Misc
0.75 lb Coconut (toasted) (Secondary 7.0 days) Misc
2.00 lb Coconut (toasted) (Boil 0.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs SafAle American Ale (Chico) (DCL #S-05) Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale



Beer Profile

Est Original Gravity: 1.059 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.87 %
Bitterness: 30.3 IBU
Est Color: 31.5 SRM


Mash at 155 for 60 min
Double batch sparge


Research and pre-brew notes-
Maui uses only toasted coconut that they roast themselves for the coconut flavor, no coconut milk or extracts at all. It looks to be a med-light toast from pics of the Maui/Kona collaboration brew with stone. From interview; "Toasting should be just enough give a nutty flavor and denature the head killing oils." They use just over 200# of coconut for a 20bbl batch, which comes out to roughly 1/3# per gal. "Some goes in the mash, some goes in the boil, the majority goes in a hop-back, and some goes in the brite tank." Without a large hop-back, we should probably add the majority of the cocnut as a whirlpool addition, which is how it seems the collaboration brew was done at Stone. Uses 6 malts, and from descriptions it sounds like there's definately some chocolate malt and black patent. Looks to be on the darker end of the scale for robust porters, I'm guessing at least 30 SRM. Seems to have a higher FG and comes in at ~5.7 abv. Mouthfeel described as thick, rich, and creamy, and with the higher FG it definately needs some cara-pils and a med-high mash temp. Maybe even some flaked grains for body/mouthfeel? IBU's estimated at 30, and uses only cascade and columbus hops. Hopping is in the American style used at bittering, flavor, and aroma additions. Yeast selection is somewhat clean but may also be playing up the maltiness. Maybe try a cleaner english yeast like S-04? Probably split to two fermenters and try S-04 in one and S-05 in the other to see which one is closer.
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