CoopersGoose
Active Member
- Joined
- Dec 1, 2012
- Messages
- 36
- Reaction score
- 1
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.85 gal
Boil Time: 60 min
Original Gravity: 1.054
Final Gravity: 1.015
IBU: 39.1
Color: 32.5
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Primary Fermentation: 21 days at 68F
Cold crashed in Primary: 3 days at 38F
I was trying to create a coconut porter of my own design after having a glass of a nice coconut porter at Richmond's Hardywood Park Brewery. It's my understanding that someone actually won a local competition and had his beer produced on a limited basis by HPB. Anyway, it inspired me to create this beer which I've produced 4 times now in the last year and it NEVER stays around longer than 2 weeks. Extremely drinkable at around 4.8-5% ABV.
Nice combination of mild chocolate flavor with a subtle toasted coconut aroma and flavor. The coconut adds complexity to the flavor profile without overpowering you at all. There's a slight biscuit character too. Very smooth beer. The body is medium, and head retention is non-existent due to coconut oils present, but all in all one of the best beers I've produced to date.
In the future I will push the OG up a bit by adding another 8 oz of Pale Malt, and 4 oz. of Caraaroma to add a bit more body.
Ingredients:
9 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM)
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
12.0 oz Caraaroma (130.0 SRM)
1.00 oz Northern Brewer [10.30 %] - Boil 60.0 min - 32.5 IBUs
1.00 oz Goldings, East Kent [5.80 %] - Boil 10.0 min - 6.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.00 mins) Fining
1 pkg. English Ale (White Labs #WLP002) Yeast - created a starter
Coconut Additions - shredded coconut (RECOMMEND FLAKED)
Toasted for approximately 20 minutes at 350F turning often.
6 oz. in mash
6 oz. in boil (used fine mesh nylon bag)
12 oz. in secondary (keg) (used fine mesh nylon bag)
Mashed at 156.0 for 60 min
Pitched starter of #WLP002 into fermentor at <72F
Transferred to keg after 3 weeks of fermentation in primary and cold crash for 3 days.
Force Carbonated around 11-12 psi, at 38F.
Batch Size: 5.50 gal
Boil Size: 7.85 gal
Boil Time: 60 min
Original Gravity: 1.054
Final Gravity: 1.015
IBU: 39.1
Color: 32.5
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Primary Fermentation: 21 days at 68F
Cold crashed in Primary: 3 days at 38F
I was trying to create a coconut porter of my own design after having a glass of a nice coconut porter at Richmond's Hardywood Park Brewery. It's my understanding that someone actually won a local competition and had his beer produced on a limited basis by HPB. Anyway, it inspired me to create this beer which I've produced 4 times now in the last year and it NEVER stays around longer than 2 weeks. Extremely drinkable at around 4.8-5% ABV.
Nice combination of mild chocolate flavor with a subtle toasted coconut aroma and flavor. The coconut adds complexity to the flavor profile without overpowering you at all. There's a slight biscuit character too. Very smooth beer. The body is medium, and head retention is non-existent due to coconut oils present, but all in all one of the best beers I've produced to date.
In the future I will push the OG up a bit by adding another 8 oz of Pale Malt, and 4 oz. of Caraaroma to add a bit more body.
Ingredients:
9 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM)
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
12.0 oz Caraaroma (130.0 SRM)
1.00 oz Northern Brewer [10.30 %] - Boil 60.0 min - 32.5 IBUs
1.00 oz Goldings, East Kent [5.80 %] - Boil 10.0 min - 6.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.00 mins) Fining
1 pkg. English Ale (White Labs #WLP002) Yeast - created a starter
Coconut Additions - shredded coconut (RECOMMEND FLAKED)
Toasted for approximately 20 minutes at 350F turning often.
6 oz. in mash
6 oz. in boil (used fine mesh nylon bag)
12 oz. in secondary (keg) (used fine mesh nylon bag)
Mashed at 156.0 for 60 min
Pitched starter of #WLP002 into fermentor at <72F
Transferred to keg after 3 weeks of fermentation in primary and cold crash for 3 days.
Force Carbonated around 11-12 psi, at 38F.
