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Old 11-09-2012, 06:32 PM   #1
homebrewbeliever's Avatar
May 2012
Portland, OR
Posts: 309
Liked 12 Times on 12 Posts

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

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

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

London Ale III Wyeast Labs 1318

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

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

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

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.
For eclectic escapades in home-brewed deliciousness:

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