I've brewed this Coconut Porter twice with this second version including vanilla beans soaked in dark rum. Recipe uses pure coconut flakes from Whole Foods, but I assume a fresh coconut could be used. I also bag the coconut in both the boil send secondary to keep it out of the beer but still wind up with little pieces.
The beer has been a hit both times I brewed it and tastes like a liquid Mounds Bar, but 2nd time I screwed up the carbonation levels as head dissipates in seconds and sounds like soda carbonation. The coconut will leave a little of sheen on the beer too, so that may harm the head, so you may want to had grain or additives to increase head retention.
BeerSmith 2 Recipe Printout -
http://www.beersmith.com
Recipe: Coco for Coconut Porter
Brewer: Joe Dauria
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 8.00 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.062 SG
Estimated Color: 30.1 SRM
Estimated IBU: 37.1 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 82.9 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
9 lbs 12.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 79.6 %
1 lbs Pale Chocolate Malt (215.0 SRM) Grain 2 8.2 %
8.0 oz Brown Malt (Crisp) (65.0 SRM) Grain 3 4.1 %
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4 4.1 %
8.0 oz Chocolate (Briess) (350.0 SRM) Grain 5 4.1 %
0.80 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 6 37.1 IBUs
1.00 lb Coconut - toasted (Boil 20.0 mins) Flavor 7 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
2.75 oz Cacoa Nibs (Boil 15.0 mins) Flavor 9 -
0.75 oz Goldings, East Kent [5.00 %] - Aroma Ste 10 Min Hop 10 0.0 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Aroma Ste Hop 2 Min 11 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
1.50 lb Coconut - toasted (Secondary 10.0 days) Flavor 13 -
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 12 lbs 4.0 oz
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Name Description Step Temperat Step Time
Mash In Add 4.58 gal of water at 168.0 F 154.0 F 60 min
Sparge: Fly sparge with 5.14 gal water at 168.0 F
Notes:
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Toast coconut at 275 for 30 sanitze and then roast to a night light brown color. Add kettle coconut in a mesh bag.
Slight use of water salts if neeed (CACO3)
