This was originally brewed to be a coconut porter. The recipe was formulated to be pitch black with a punch of flavor so the the flavors if the beer would compete with the strong flavor of the coconut. However, after trying the beer out of the fermenter I decided this should be my base porter recipe for all varieties.
This beer is very smooth and milky up front. Then it hits your tounge. Dark, malty and complex, developing notes of dark chocolate and hints of toffy. The finish is slightly bitter (chocolate bitter, not hops bitter) with a little dryness on the back of your tongue left behind as you savor the rich roasted goodness of the aftertaste.
This porter will stand well all on its own, or provide a great base for any modifications.
15Jan2016
FG: 1.018
Per Elaines recommendation, I deviated from the original intent of this brew and added 2 oz of pure vanilla extract to the secondary (1 oz before transferring, 1 oz on top after transferring). I’ll taste this at kegging and decide if more is needed. I also have to decide if the coconut will be added (which was the original intent).
Style Information
Grains & Extracts
| Name | Amount |
|---|---|
| Maris Otter Pale (UK) (Grain) | 7 lb |
| Munich - Light 10L (US) (Grain) | 2 lb |
| Caramel/Crystal 60L (US) (Grain) | 2 lb |
| Chocolate (US) (Grain) | 1.5 lb |
| Flaked Oats (Adjunct) | 1 lb |
Hops
| Name | Amount | Alpha Acid% | AAU | Time |
|---|---|---|---|---|
| East Kent Golding (UK) | 1 oz | 5% | 5 | 60 |
| Willamette (US) | 1 oz | 5% | 5 | 30 |
| Saaz (CZ) | 1 oz | 3.25% | 3.25 | 15 |
Adjuncts
| Name | Type | Use | Amount | Time |
|---|---|---|---|---|
| Toasted Coconut | Secondary | 1 lb |
Yeasts
| Name | Amount |
|---|---|
| WLP002 English Ale Yeast | |
| Alternate: Wyeast 1968 London ESB | |
Mash Steps
| Name | Step Type | Step Time | Temperature |
|---|---|---|---|
| Mash | Infusion | 60 | 169 |
| Sparge | Infusion | 30 | 172 |
| minutes |
Boil
Profile
