rayen99
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- Jan 11, 2008
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After trying Maui's Coconut porter, listening to the podcast on Basic Brewing about it and reading previous Coconut Porter/Stout threads I think I want to try my own. Here's my recipe from BeerSmith:
Brew Type: Partial Mash
Batch Size: 5.00 gal
2 lbs Pale Malt (2 Row)
12 oz Oats (Flaked & Toasted)
10 oz Black Patent Malt
8 oz Crystal 40L
8 oz Crystal 60L
I'll mash the above at 155 F for 30 min and sparge with 1 gal of water
then I'll add water to bring my kettle up to 4 gal and start the boil.
2 oz Fuggles @ 60 min
4 oz Coconut (Shredded) @ 30 min
8 oz Homemade Carmelized Sugar @ 10 min
5 lbs Amber DME @ 10 min
.5 oz Fuggles @ 0 min
Pitch with WYEAST English Ale yeast
In secondary:
2 lb Coconut (Shredded & Toasted)
1 Vanilla bean
Est. OG: 1.070 SG
Est. FG: 1.018 SG
Est. ABV: 6.8%
I'm thinking that the oats will help with head retension, since the oils in the Coconut seems to cause a problem with that. I am concerned that the Pale malt in my partial mash won't have enough diastic power to convert the oats, and I'm not sure how to calculate how much Pale I'd need... I threw in the caramel because it should go well with the Coconut and toasted tastes I've got going on and to lighten the body which I'm guessing is going to be quite thick anyway.
I've been doing mostly PM recipes, and kit beers, so coming up with my own is new to me. So I'm not sure if this recipe makes much sense...
Any suggestions or feedback? Thanks!
Brew Type: Partial Mash
Batch Size: 5.00 gal
2 lbs Pale Malt (2 Row)
12 oz Oats (Flaked & Toasted)
10 oz Black Patent Malt
8 oz Crystal 40L
8 oz Crystal 60L
I'll mash the above at 155 F for 30 min and sparge with 1 gal of water
then I'll add water to bring my kettle up to 4 gal and start the boil.
2 oz Fuggles @ 60 min
4 oz Coconut (Shredded) @ 30 min
8 oz Homemade Carmelized Sugar @ 10 min
5 lbs Amber DME @ 10 min
.5 oz Fuggles @ 0 min
Pitch with WYEAST English Ale yeast
In secondary:
2 lb Coconut (Shredded & Toasted)
1 Vanilla bean
Est. OG: 1.070 SG
Est. FG: 1.018 SG
Est. ABV: 6.8%
I'm thinking that the oats will help with head retension, since the oils in the Coconut seems to cause a problem with that. I am concerned that the Pale malt in my partial mash won't have enough diastic power to convert the oats, and I'm not sure how to calculate how much Pale I'd need... I threw in the caramel because it should go well with the Coconut and toasted tastes I've got going on and to lighten the body which I'm guessing is going to be quite thick anyway.
I've been doing mostly PM recipes, and kit beers, so coming up with my own is new to me. So I'm not sure if this recipe makes much sense...
Any suggestions or feedback? Thanks!