Toasted Coconut Porter

[John Kimble]

So after a lot of feedback from everyone and some professional brewers the final recipe is below. Fermentation was very active for the first 4 days then slowed.
It is a fantastic beer. The chocolate and coffee come through beautifully and the toasted Coconut flavor is subtle but carries through in just the right amount.
This keg is going to empty very very quickly.

Name:
Cutthroat Harbor Coconut Porter

Recipe Type:
All Grain
Yeast:
Omega Yeast Labs - British Ale IV OYL-010
Yeast Starter:
No
Batch Size (Gallons):
5.5
Original Gravity:
1.053
Final Gravity:
1.012
Boiling Time (Minutes):
70
IBU:
33.33
Color:
31.9 SRM
ABV:
5.06%
Mash pH
5.42
Primary Fermentation (# of Days & Temp):
10 days @ 68 degrees or until FG reached
Keg Serving PSI:
14PSI



Grain Bill:
#6 Briess 2-Row
#1 Briess Cherrywood Smoked Malt
#1 Briess Chocolate Malt
#1 Dingemans Special B Malt
#1 Briess Caramel 60L Malt
#1 Toasted Rolled Oats

Hop Bill:
.5oz US Magnum Hop Pellets
1oz UK Kent Goldings Hop Pellets

Other Ingredients:
16oz Toasted Coconut

Mash Schedule:
Single infusion mash (8.75 GAL) at 154 degrees for 90 minutes.


Hop Schedule:
1 oz. Kent Goldings 9.03 IBU @ 60 min
.5 oz. Magnum 54.6 IBU @ 15 min

Spice Schedule:
16oz Toasted Coconut in Primary @ 6 days left

CO2 Carb Schedule for Kegging:
Cold Crash in Fermenter to 35F for 24hrs
Rack to purged Keg
Set PSI to 30
Lay keg on side and roll for 3-5min refreshing 30PSI input 4 total times
Set to serving PSI Value of 14PSI
Refrigerate and let sit for 96 hours

Or

Priming Sugar Schedule for Bottling:
Brown Sugar: 2.76oz/78.11g

 

[bonecitybrewco]

Similar to Orange Blossom?

 

[John Kimble]

I haven't had the Orange Blossom Coconut Porter

 

[Beer666]

I really like the look of your recipe but i don't like smoked malt. Should i sub it for more pale? Would you up the amount of coconut? I am wondering what would be a better yeast to use, English ale 2 or London ale 3? And how long did you leave it in primary? Cheers

 

[John Kimble]

The smoked malt didn't come through with much smokey flavor, just a smidge and it complimented the chocolate notes really well. If you don't want it I would sub more pale yes.
The next time I brew this I will probably add more coconut. The coconut flavor is a really nice background note but doesn't come to the front enough to be the star. I would probably end up putting another 6 to 8 oz in.
I ferment in a brew bucket and don't rack to a secondary. I left it in the fermenter for 14days exactly and then kegged it.

 

[gabreww]

Did you throw the toasted coconut flakes straight in?