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Coconut Porter

Post #1 made 10 years ago
by DavidI
Some years ago I saw a you tube video of a guy having a beer tasting of a coconut porter. I've never tasted the brand he drank or any other coconut porter but I found the idea of the mix quite intriguing.

So here is my attempt. Going to brew it very soon.


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[center]Coconut Porter[/center]

Recipe Overview

Brewer: DavidI
Style: Brown Porter
Source Recipe Link:
ABV: 5,4% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1,05
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0,6
Colour: 43,2 EBC = 21,9 SRM

Kettle Efficiency (as in EIB and EAW): 80,8 %
Efficiency into Fermentor (EIF): 69,3 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 65 C = 149 F
Boil: 60 min
Ferment: 14 days at 18 C = 64,4 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
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Total Water Needed (TWN): 41,01 L = 10,83 G
Volume into Boil (VIB): 36,93 L = 9,76 G @ 1,043
Volume of Ambient Wort (VAW): 30,33 L = 8,01 G @ 1,05
Volume into Fermentor (VIF): 26 L = 6,87 G @ 1,05
Volume into Packaging (VIP): 25,04 L = 6,61 G @ 1,01 assuming apparent attenuation of 80 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

73,7% Maris Otter (7 EBC = 3,6 SRM) 4766 grams = 10,51 pounds!
15,8% Brown Malt (200 EBC = 101,5 SRM) 1021 grams = 2,25 pounds!
5,3% Pale Crystal (75 EBC = 38,1 SRM) 340 grams = 0,75 pounds!
2,1% Biscuit Malt (50 EBC = 25,4 SRM) 136 grams = 0,3 pounds!
2,1% Pale Chocolate (625 EBC = 317,3 SRM) 136 grams = 0,3 pounds!
1,1% Melanoidin (80 EBC = 40,6 SRM) 68 grams = 0,15 pounds!



The Hop Bill (Based on Tinseth Formula)

22 IBU Chinook Pellets (12%AA) 21,9 grams = 0,773 ounces at 60 mins
6,8 IBU Fuggles Pellets (5%AA) 32,9 grams = 1,16 ounces at 15 mins
1,2 IBU Fuggles Pellets (5%AA) 32,9 grams = 1,16 ounces at 2 mins






Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): for 90 mins at 65 C = 149 F

Strike Water Needed (SWN): 41,83 L = 11,05 G 65,7 C = 150,3 F









Miscellaneous Ingredients

Coconut 40g
CaCO3 16g
NaHC03 8g


Fermentation & Conditioning

Fermentation: Danstar Nottingham for 14 days at 18 C = 64,4 F

Secondary Used: N
Crash-Chilled: Y
Filtered: N
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Last edited by DavidI on 02 Jun 2015, 06:48, edited 1 time in total.

Post #2 made 10 years ago
by joshua
DavidI, The only thing I can say is the mash temperature of 149F, will help you make a beer that has lower Body, and Higher ABV than, Porter usually is.

My experience is, choose a higher Mash temperature, around 156F+-2F.

This will give you a Moderate Heavy Body, and an ABV around 4.75%

More like a Low ABV Stout.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 10 years ago
by DavidI
Thanks for the input.

You're right, I should aim for a higher FG. I'm going to raise the mash temp some, 68C (154,4F). An AA of 75% (just guessing) should bring a FG of 1,013. OG and FG should then be in the upper range of the style I'm aiming for, Brown Porter.

I used Brewing Classic Styles as a reference when making the malt bill. In the all-grain option he has around 83% base malt, and the special malt is evenly divided between pale chocolate and a pale crystal. Mash temp is at 152F.

My approach was less base, and lower EBC special malt to get a complex malt body, and just finish it off with pale chocolate to get the right color.

After I had uploaded the spreadsheet, I saw that I was lacking 5% malt, that is now brown malt. So now it's 70% Maris Otter, 20% Brown, 5% Pale Crystal, 2% Biscuit. 2% Pale Chocolate and 1% Melanoidin.

Post #4 made 10 years ago
by joshua
That sounds a bit Better.

Good luck with the Porter, and keep us updated on how the Brew day goes.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 10 years ago
by DavidI
Thank you. Almost went for a Robust Porter while I slept last night. But I want more toasty than roasted for this first attempt, so I'll stick with brown porter for now.

So I'm putting an order in for the grain bill, and using Nottingham since it floculates well. Going to bottle this batch, and move it around quite alot.

So that leaves steeping some coconut and find out how much I'm going to use.

I guess somewhere between 40g-80g in a 25 liter batch should be good. So I'm going to cook 1,6g in a liter of water with the lid on for 5 min, add some sugar or DME so I get the right SG (about 28g of sugar), I belive the sugar will enhance the coconut flavor. If I don't get the right taste I increase the amount and/or put it in at 15min.

Post #7 made 10 years ago
by DavidI
Yes. I'm going to treat them the same way as orange peel or cilantro seeds. Or that's the intent. Bought some coconut yesterday, so I haven't been able to make the "tea" yet. If the coconut looses it's flavor during cooking, I have to concider putting it in after the primary fermentation.
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