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Old 11-09-2012, 05:32 PM   #1
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Default Coco Loco Moco Porter (Coconut Porter)

I really wanted to brew a porter that had a nice balance of chocolate, coffee, and cream. I had been reading about adding toasted coconut during secondary fermentation, so I decided to give it a try. For this recipe, I toasted one pound of flaked coconut until it was golden brown and then added it to the secondary fermenter for 14 days. This recipe turned out to be absolutely delicious! The resulting beer has a plethora of aromas and flavors: dark roasted coffee beans, vanilla cream, and dark chocolate on the nose; vanilla ice cream with chocolate syrup and espresso on the front end; coconut cream and mild hops on the back end. I'll definitely be brewing this one again!

Coco Loco Moco Porter
Style: Robust Porter
Type: All Grain
OG: 1.059
FG: 1.018
ABV: 5.37 %
IBU's: 43.44
Batch Size: 5.00 Gal
Boil Time: 60 minutes

Primary: 14 days @ 68.0°F
Secondary: 14 days @ 68.0°F
Bottle/Keg: 14 days

Grains
8.50 lbs Pale Malt, Maris Otter
2.00 lbs Chocolate Malt
0.75 lbs Caramel/Crystal Malt - 80L

Hops
1.30 ozs Northern Brewer - 60 mins
0.75 ozs Goldings, East Kent - 10 mins

Yeasts
London Ale III Wyeast Labs 1318

Additions
1.00 tsp Irish Moss - last 15 minutes of boil
Racked off the coconut
1.00 lb Flaked Coconut (toasted) - 14 days in secondary
0.50 oz Vanilla at bottling

Carbonation
4 oz Corn Sugar, OR
10.5 PSI @ 40*F (force carbonation)

Mash Profile
Medium Body Infusion 60 min @ 154.0°F
Add 16.88 qt (1.50 qt/lb) water @ 169.7°F

Notes
Toast flaked coconut in oven @ 325 degrees for 20-25 minutes, until golden brown.
Put coconut into muslin bag, weigh it down with marbles, add to secondary.

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