Coconut Porter


This is the third year of Coconut Porter. This year’s version was cobbled together from malts that I had around.

But how? Recipe?

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 %


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


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


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


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


Step Temperature Time
Mash In 66.7°C 60 min

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