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Old 04-12-2011, 03:16 AM   #1
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Default Extract - Coconut Porter 1st Place in 2nd Round 2011 HBT Comp

Recipe Type: Extract
Yeast: Safale S-04
Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 35
Boiling Time (Minutes): 60
Color: 31 SRM
Primary Fermentation (# of Days & Temp): 11 days @68F
Secondary Fermentation (# of Days & Temp): 7 days @68F
Tasting Notes: 2nd in West region and 1st place second round for fruit beers in the 2011 HBT Comp

The following is a cut & paste from Beersmith so forgive me if things are illegible.

Normally when I make this beer I use 10-12oz of flaked unsweetened coconut, but I could only find a single 8oz package after going to 3 different stores. Apparently, there was a run on coconut that day. I will point out that in the scoresheet notes they felt like it needed a bit more coconut flavor, and I agree. This is a good beer, but I prefer it with a bit more coconut in there.

I would also add that in the three times I have made variations of this recipe, the head retention has been pretty poor, and additionally in this last one I felt like the body was a bit lacking and a couple of judges agreed. So I would recommend adding 6-8oz pound of carapils to the steeping grains.

Recipe Specifications

Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.054 SG
Estimated Color: 30.7 SRM
Estimated IBU: 35.5 IBU
Boil Time: 60 Minutes

Ingredients:


Amount Item Type % or IBU
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 79.89 %
10.1 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.39 %
10.1 oz Chocolate Malt (350.0 SRM) Grain 8.39 %
4.0 oz Carafa Special II (415.0 SRM) Grain 3.33 %
2.00 oz Goldings, U.S.2009/05/22 [4.50 %] (60 minHops 32.1 IBU
1.00 oz Williamette 2009/05/22 [4.80 %] (5 min) Hops 3.4 IBU
8.00 oz Coconut (Shaved, Toasted) (Bottling 7.0 daMisc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Steep grains as desired (30-60 minutes)
Coconut should be toasted lightly in a pan before adding in secondary.

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Old 08-23-2011, 11:24 PM   #2
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I'm looking at doing a coconut porter in the next month or so and this one really stands out to me.
I prefer to convert it to all grain because my attempts at extracts haven't yielded great results. Here's what Beersmith gives me (not including the actual 12oz coconut):
Any feedback?


BeerSmith 2 Recipe Printout
Recipe: Coconut Porter
Brewer: Jason
Asst Brewer: Yellowjackets in nest nearby
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.14 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.55 gal
Estimated OG: 1.065 SG
Estimated Color: 36.4 SRM
Estimated IBU: 24.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.9 %
15.6 oz Chocolate Malt (350.0 SRM) Grain 3 7.9 %
6.2 oz Carafa II (412.0 SRM) Grain 4 3.1 %
1.42 oz Goldings, B.C. [4.50 %] - Boil 60.0 min Hop 5 21.9 IBUs
0.71 oz Willamette [4.80 %] - Boil 5.0 min Hop 6 2.3 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 7 -
10 lbs 0.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.0 %


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12 lbs 5.6 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.46 qt of water at 168.2 F 156.0 F 45 min

Sparge: Batch sparge with 2 steps (1.19gal, 3.57gal) of 168.0 F water

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Old 08-24-2011, 03:47 PM   #3
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I am not sure why the amounts of the specialty malts are all about 50% higher. That doesn't look right to me. What is your efficiency set to?

What is your boil off rate? You are apparently boiling off over 2 gallons per hour according to that recipe.

Also as I said in my first post, I would add about 8oz of carapils, and 8oz of flaked barley or flaked wheat. I haven't brewed this recipe again since I posted this, but plan to make those changes next time I brew it.

Although, if you are mashing at 156F you might get enough body from that without having to do the carapils. However, I don't think it would hurt anything to add the carapils to this recipe, either.

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Old 08-24-2011, 06:29 PM   #4
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Ok this should look better, I'm still learning how to use Beersmith 2.0
(Coconut is not listed because I can't figure out how to add it in BS)

Recipe: Coconut Porter
Brewer: Jason
Asst Brewer: Yellowjackets in nest nearby
Style: Brown Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.5 gal
Post Boil Volume: 6.0 gal
Batch Size (fermenter): 5.5 gal
Bottling Volume: 5.2 gal
Estimated OG: 1.059 SG
Estimated Color: 29.2 SRM
Estimated IBU: 31.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 79.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.5 %
10.8 oz Chocolate Malt (350.0 SRM) Grain 3 5.5 %
5.7 oz Carafa II (412.0 SRM) Grain 6 2.9 %
2.00 oz Goldings, B.C. [4.50 %] - Boil 60.0 min Hop 7 28.7 IBUs
1.00 oz Willamette [4.80 %] - Boil 5.0 min Hop 8 3.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
10.3 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 5.2 %
10.3 oz Barley, Flaked (1.7 SRM) Grain 4 5.3 %
9 lbs 4.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.6 %


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12 lbs 4.1 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.21 qt of water at 172 F 156 F 45 min

Sparge: Drain mash tun, Batch sparge with 1 steps (4.2gal) of 168 F water

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Old 08-24-2011, 06:41 PM   #5
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That looks much better. IBUs are correct in this one, too, which I had noticed before but forgot to comment on in my earlier reply.

In terms of process and the coconut, if you can, get 12oz of unsweetened flaked coconut, and toast it lightly in a pan before adding it to secondary. What I do is put the toasted coconut in a nylon mesh bag with a fairly tight mesh (I do NOT think a paint strainer bag would work well) like your typical LHBS hops bag, and make sure it is tied up TIGHT at the top. Otherwise you will end up with a bunch of coconut floating around in your beer, which doesn't drop out in my experience, and then it's a pain to get it packaged without having little coconut bits in it. I usually also weight down the bag with sanitized marbles or stainless steel nuts, etc.

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Old 08-24-2011, 06:56 PM   #6
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Thanks for the help! It'll be a month or so before I grew but I'll keep this thread updated on my all grain experience.

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Old 08-24-2011, 07:01 PM   #7
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I have been wanting to try a coconut porter, I think I will try this. I have heard that toasting coconut is tricky. Have you tried buying toasted coconut? If so, did it work well?

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Old 08-24-2011, 07:06 PM   #8
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I didn't even know you could buy coconut already toasted. I always just find a package of the stuff used for baking at the grocery store, and toast it on the stove right before I transfer the beer to secondary.

I don't think it's tricky, necessarily, and it only takes a few minutes. Just keep the heat at a low to medium level and stir continuously with a spatula. When it starts getting close to the color you want, remove it completely from the heat and keep stirring for another couple of minutes. I guess it probably helps to use a no-stick pan, but the coconut doesn't really stick anyway due to the oil in it, especially if you are constantly stirring it.

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Old 08-24-2011, 07:11 PM   #9
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Your recipe looks similar to one that I have made before with great success with one glaring change that I am interested in. I roast my coconut in the oven instead of toasting it in a pan. have you ever done it this way before? I'm curious if by toasting it in a pan if you are able to pull out any more distinct roasty/toasty coconut flavor.

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Old 08-24-2011, 07:43 PM   #10
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I doubt it makes much of a difference to be honest. I like doing it in the pan because I can keep my eye on it and not overdo it. If I stick it in the oven on a cookie sheet (for example), there is a distinct danger that I will keep it in there too long, or that I will obsess over it and open the oven every 30 seconds, which sorta defeats the purpose.

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