Last week, I did another 10-gallon batch of this, with a few tweaks. Instead of my original spec, I used the Thomas Fawcett pale chocolate malt because it tastes so good and chocolatey, and I also added some carapils and a bit of black patent to the grain bill. On the hops side, I only had an ounce of willamette left, and no goldings, so I decided to switch directions and went with citrusy American hops all the way through, with an additional bit of cascade added at flameout to bring out some citrusy hop aroma to (hopefully) complement the coconut. I would also expect that this will increase the perceived bitterness up to something like the 40-45 IBU range, rather than the 35 or so it was at previously. Additionally, I am fermenting half of it with US-05 and leaving out the coconut, and entering it as a robust porter in an upcoming competition, as I wanted a cleaner fermentation and for the roast and hops to pop a bit more than in my original recipe for that category.