JuanMoore
Getting the banned back together
Doing a collaboration brew with a friend for an upcoming baby shower. The mother to be's favorite beer is Maui's Coconut Porter, so we're trying to do a clone, and we'll save half for when she's able to drink again. I searched for clone recipes and didn't really find much, so I've been researching to try and make something close. I listened to the Maui Brewing interview on the basic brewing radio podcast, and it had some great info on coconut amounts and such. Here's a rough idea of where we're at, and we'd appreciate any suggestions. Thanks in advance-
Coconut Porter
Robust Porter
Type: All Grain
Batch Size: 10.00 gal
Boil Size: 11.84 gal
Boil Time: 60 min Equipment: 3 Keggle HERMS V1.2
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.11 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.89 %
2.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.89 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 4.44 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 4.44 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.22 %
0.75 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 18.1 IBU
1.00 oz Cascade [5.50 %] (Dry Hop 7 days) Hops -
0.75 oz Cascade [5.50 %] (60 min) Hops 7.1 IBU
1.50 oz Cascade [5.50 %] (10 min) Hops 5.2 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
0.75 lb Coconut (toasted) (Mash 1.0 hours) Misc
0.75 lb Coconut (toasted) (Secondary 7.0 days) Misc
2.00 lb Coconut (toasted) (Boil 0.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs SafAle American Ale (Chico) (DCL #S-05) Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.87 %
Bitterness: 30.3 IBU
Est Color: 31.5 SRM
Mash at 155 for 60 min
Double batch sparge
Research and pre-brew notes-
Maui uses only toasted coconut that they roast themselves for the coconut flavor, no coconut milk or extracts at all. It looks to be a med-light toast from pics of the Maui/Kona collaboration brew with stone. From interview; "Toasting should be just enough give a nutty flavor and denature the head killing oils." They use just over 200# of coconut for a 20bbl batch, which comes out to roughly 1/3# per gal. "Some goes in the mash, some goes in the boil, the majority goes in a hop-back, and some goes in the brite tank." Without a large hop-back, we should probably add the majority of the cocnut as a whirlpool addition, which is how it seems the collaboration brew was done at Stone. Uses 6 malts, and from descriptions it sounds like there's definately some chocolate malt and black patent. Looks to be on the darker end of the scale for robust porters, I'm guessing at least 30 SRM. Seems to have a higher FG and comes in at ~5.7 abv. Mouthfeel described as thick, rich, and creamy, and with the higher FG it definately needs some cara-pils and a med-high mash temp. Maybe even some flaked grains for body/mouthfeel? IBU's estimated at 30, and uses only cascade and columbus hops. Hopping is in the American style used at bittering, flavor, and aroma additions. Yeast selection is somewhat clean but may also be playing up the maltiness. Maybe try a cleaner english yeast like S-04? Probably split to two fermenters and try S-04 in one and S-05 in the other to see which one is closer.
Created with BeerSmith
Coconut Porter
Robust Porter
Type: All Grain
Batch Size: 10.00 gal
Boil Size: 11.84 gal
Boil Time: 60 min Equipment: 3 Keggle HERMS V1.2
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.11 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.89 %
2.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.89 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 4.44 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 4.44 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.22 %
0.75 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 18.1 IBU
1.00 oz Cascade [5.50 %] (Dry Hop 7 days) Hops -
0.75 oz Cascade [5.50 %] (60 min) Hops 7.1 IBU
1.50 oz Cascade [5.50 %] (10 min) Hops 5.2 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
0.75 lb Coconut (toasted) (Mash 1.0 hours) Misc
0.75 lb Coconut (toasted) (Secondary 7.0 days) Misc
2.00 lb Coconut (toasted) (Boil 0.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs SafAle American Ale (Chico) (DCL #S-05) Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.87 %
Bitterness: 30.3 IBU
Est Color: 31.5 SRM
Mash at 155 for 60 min
Double batch sparge
Research and pre-brew notes-
Maui uses only toasted coconut that they roast themselves for the coconut flavor, no coconut milk or extracts at all. It looks to be a med-light toast from pics of the Maui/Kona collaboration brew with stone. From interview; "Toasting should be just enough give a nutty flavor and denature the head killing oils." They use just over 200# of coconut for a 20bbl batch, which comes out to roughly 1/3# per gal. "Some goes in the mash, some goes in the boil, the majority goes in a hop-back, and some goes in the brite tank." Without a large hop-back, we should probably add the majority of the cocnut as a whirlpool addition, which is how it seems the collaboration brew was done at Stone. Uses 6 malts, and from descriptions it sounds like there's definately some chocolate malt and black patent. Looks to be on the darker end of the scale for robust porters, I'm guessing at least 30 SRM. Seems to have a higher FG and comes in at ~5.7 abv. Mouthfeel described as thick, rich, and creamy, and with the higher FG it definately needs some cara-pils and a med-high mash temp. Maybe even some flaked grains for body/mouthfeel? IBU's estimated at 30, and uses only cascade and columbus hops. Hopping is in the American style used at bittering, flavor, and aroma additions. Yeast selection is somewhat clean but may also be playing up the maltiness. Maybe try a cleaner english yeast like S-04? Probably split to two fermenters and try S-04 in one and S-05 in the other to see which one is closer.
Created with BeerSmith