Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Choconut Brown Porter

[This recipe was featured in the September/October 2017 issue of Zymurgy magazine.]

Recipe courtesy Derek Wolf

Choconut Brown Porter | Brown Porter

Ingredients

  • For 5 US gallons (18.9 L)
  • MALTS
    • 5.5 lb. (2.49 kg) Maris Otter malt
    • 2 lb. (907 g) Munich malt 10° L
    • 1 lb. (454 g) flaked oats
    • 1 lb. (454 g) crystal malt 120° L
    • 8 oz. (227 g) chocolate malt 350° L
    HOPS
    • 1 oz. (28 g) East Kent Goldings @ 60 min
    • 0.5 oz. (14 g) East Kent Goldings @ 20 min
    • 0.5 oz. (14 g) East Kent Goldings @ 5 min
    YEAST
    • White Labs WLP005 British Ale Yeast
    ADDITIONAL ITEMS
    • 1 lb. (454 g) unsweetened organic coconut
    • 2 oz. (57 g) cacao nibs
    • 1 Madagascar vanilla bean

    Specifications

    • Original Gravity: 1.053
    • Final Gravity: 1.016
    • ABV: 4.8%
    • IBU: 24
    • SRM: 24

    Directions

    Mash at 154° F (68° C) for 50 minutes with 12.5 qt. (11.8 L) of brewing water and mash out at 168° F (76° C). Sparge with 18.3 qt. (17.3 L) brewing water. Boil for 60 minutes, adding hops at the indicated times. Ferment 10 days in primary fermenter at 68° F (20° C). After primary fermentation is complete, rack to secondary and add coconut, cacao nibs, and vanilla bean. Age until desired flavor is reached, typically 6–10 days at 68° F (20° C) degrees.

     
    Homebrew for the holidays. Free gift with an AHA membership gift card!