the_gboat
Member
COCO BOAT PORTER (coconut, coffee porter)
Hi, my name is gboat and I built gboat breweries in my basement. For some reason, all of my beers have a nautical/boat reference. Don’t know why… I’m not even that fond of boats to be honest.
History: My step-father has a serious addiction to coffee/coconut flavor profile. This beer was created for him. He was not a fan of this particular beer.
Adapted from recipes found on homebrew talk….
Recipe Type: All Grain
Yeast: Danstar Nottingham
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.044
Final Gravity: 1.010
IBU: 33.1
Boiling Time (Minutes): 60
Color: 37.3 SRM
Primary Fermentation (# of Days & Temp): 7 days @ 65 F
Secondary Fermentation (# of Days & Temp): 14 days @ 65 F
Taste Notes: This beer was excellent, dont pick up any of the coffee however the coconut shines through. Everyone who tries says it tastes like chocolate beer.
Batch Size: 5.00 gal
Boil Size: 6.70 gal
Estimated OG: 1.055
Brewhouse Efficiency: 64.2%
Grain List (weight, name, SRM, percent):
6 lbs, Pale Malt (2 Row) CAN, (2.0 SRM), 50 %
2 lbs, Caramel/Crystal Malt -120L, (120.0 SRM), 16.7%
1 lbs, Chocolate Malt, (350.0 SRM), 8.3%
3 lbs, Dark Liquid Extract (17.5 SRM), 25% (added pre boil, after mash)
Hops/Miscellaneous List (weight, name, alpha, time of addition):
20g, Chinook, 13% (60min)
7g, Fuggle, 4.5% (20min)
2g, Irish Moss (10min)
2.5g, Yeast Nutrient (10min)
7g, Fuggle, 4.5% (0min)
500ml, Brewed Coffee (0min)
Mash Information:
Mash In - 4 gal @ 163.7 F (steep 152 F) for 60min
Drain mash tun
Batch sparge 2 gal @ 168 F for 20min
Drain mash tun
Batch sparge 2 gal @ 168 F for 10min
Fermentation:
Original Gravity = 1.044
Primary = 7 days @ 65 F in a plastic brew bucket
Gravity After Primary = 1.018
Secondary = 14 days @ 65 F in a glass carboy
* Added 400g of flaked coconut into secondary (toasted in 350 F oven until nice and golden approx. 20min).
* Added 500ml of brewed coffee into secondary
Cold crash for 3 days at 39.2 F
Final Gravity = 1.010
Note: Both fermentation stages were completed in my below grade basement (I live in Ontario, Canada), on a concrete floor. Cold crashing was done in my keezer.
Carbonation:
Transferred into corny keg, chilled for 24 hours.
Force carb at 25 PSI for about 4min (rocking and rolling the keg in my lap).
FINAL ABV = 4.4%
Coffee Note:
For both additions of coffee the same methods were used.
I brewed coffee used 6 tbsp of Presidents Choice "The Great Canadian Coffee" grounds, with 3 cups of water. After brewing the coffee I would pour 2 cups (or 500ml) of brewed coffee into a measuring cup (almost everything that was brewed).
Hi, my name is gboat and I built gboat breweries in my basement. For some reason, all of my beers have a nautical/boat reference. Don’t know why… I’m not even that fond of boats to be honest.
History: My step-father has a serious addiction to coffee/coconut flavor profile. This beer was created for him. He was not a fan of this particular beer.
Adapted from recipes found on homebrew talk….
Recipe Type: All Grain
Yeast: Danstar Nottingham
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.044
Final Gravity: 1.010
IBU: 33.1
Boiling Time (Minutes): 60
Color: 37.3 SRM
Primary Fermentation (# of Days & Temp): 7 days @ 65 F
Secondary Fermentation (# of Days & Temp): 14 days @ 65 F
Taste Notes: This beer was excellent, dont pick up any of the coffee however the coconut shines through. Everyone who tries says it tastes like chocolate beer.
Batch Size: 5.00 gal
Boil Size: 6.70 gal
Estimated OG: 1.055
Brewhouse Efficiency: 64.2%
Grain List (weight, name, SRM, percent):
6 lbs, Pale Malt (2 Row) CAN, (2.0 SRM), 50 %
2 lbs, Caramel/Crystal Malt -120L, (120.0 SRM), 16.7%
1 lbs, Chocolate Malt, (350.0 SRM), 8.3%
3 lbs, Dark Liquid Extract (17.5 SRM), 25% (added pre boil, after mash)
Hops/Miscellaneous List (weight, name, alpha, time of addition):
20g, Chinook, 13% (60min)
7g, Fuggle, 4.5% (20min)
2g, Irish Moss (10min)
2.5g, Yeast Nutrient (10min)
7g, Fuggle, 4.5% (0min)
500ml, Brewed Coffee (0min)
Mash Information:
Mash In - 4 gal @ 163.7 F (steep 152 F) for 60min
Drain mash tun
Batch sparge 2 gal @ 168 F for 20min
Drain mash tun
Batch sparge 2 gal @ 168 F for 10min
Fermentation:
Original Gravity = 1.044
Primary = 7 days @ 65 F in a plastic brew bucket
Gravity After Primary = 1.018
Secondary = 14 days @ 65 F in a glass carboy
* Added 400g of flaked coconut into secondary (toasted in 350 F oven until nice and golden approx. 20min).
* Added 500ml of brewed coffee into secondary
Cold crash for 3 days at 39.2 F
Final Gravity = 1.010
Note: Both fermentation stages were completed in my below grade basement (I live in Ontario, Canada), on a concrete floor. Cold crashing was done in my keezer.
Carbonation:
Transferred into corny keg, chilled for 24 hours.
Force carb at 25 PSI for about 4min (rocking and rolling the keg in my lap).
FINAL ABV = 4.4%
Coffee Note:
For both additions of coffee the same methods were used.
I brewed coffee used 6 tbsp of Presidents Choice "The Great Canadian Coffee" grounds, with 3 cups of water. After brewing the coffee I would pour 2 cups (or 500ml) of brewed coffee into a measuring cup (almost everything that was brewed).
