John Kimble
Well-Known Member
- Joined
- Aug 16, 2018
- Messages
- 80
- Reaction score
- 27
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
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