Toasted Coconut Porter
Volume = 2.6 gallons
OG = 1.058; FG = 1.021
Boiling time = 60 min
Primary = 20 days at 65F
Secondary = 14 days at 65F
4.4 lb pale malt
0.8 lb chocolate malt
0.3 lb crystal malt (80L)
0.64 oz Northern Brewer whole hops (8.0% alpha) for 60 min
0.32 oz East Kent Golding whole hops (5.4%) for 10 min
Wyeast 1318 London Ale III
7.2 oz shredded coconut, toasted (in secondary)
2.18 oz dry malt extract (for priming)
Mash grains at 153F for 90 min. Add toasted coconut to secondary.
We get it in California. I am not sure of the depth of distribution, but I have a can every couple of months here. I really enjoy this beer.
I've never had that one, I didn't know anyone was making one commercially! This coconut porter is certainly one of my favorites. It comes from Fujiura, homebrewer of the year for 1998 by Zymurgy magazine.
I adjusted it for a full batch of course.
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