It’s a delicious thing when coconut compliments the chocolate and toffee flavors of a brown ale or porter. Maui Brewing’s Coconut Porter is one of my favorites, so I put together this recipe based off a Brown Porter recipe from Gordon Strong.
- 10.5 lb Best Ale Malt (Crisp)
- 1.5 lb Amber malt (Crisp)
- 1.5 lb Crystal Malt Medium (Simpsons)
- 0.75 lb Chocolate Malt (Briess)
- 0.25 lb Crystal Malt Dark (Simpsons)
- 0.4 oz Galena, 0.25 oz Magnum 60 min
- 0.5 oz Willamette 10 min
- WYeast 1986 London ESB (1L starter)
// Mash-in w/ 5.6 gal at 152 for 60 min, mash out, sparge w/ 2 gal water adjusted to 5.6 pH. Collect around 6.5 gal. Boil 60 min. Collect around 5 gallons 1066 wort. Pitch whole starter. Brewed 7/14/17. Airlock activity within a few hours. //
7/18/17 Airlock activity slowing down. Gravity at 1022. Rich caramel and chocolate flavors. Liking everything so far. Toasted 14 oz coconut in the oven at 170 degrees for 40 minutes, then another 20 minutes at 210 degrees because it wasn’t really toasting (my oven temp is probably off). Let cool for a few minutes, then add directly to primary.
7/23/17: Let the coconut sit for about 5 days in the primary then racked directly to keg. Coconut was a little messy (some of the smaller bits got through the racking cane and gunked up my tube, and the resulting beer got super cloudy. Great coconut flavor
8/3/17: Been on tap for about 2 weeks now and this is a good one! The head seems a little subdued, likely due to the oils in the coconut, but the flavors are on point. This would be a great brown porter recipe on its own, but the coconut adds that extra edge. Not much I would change, but maybe a little more chocolate or coffee flavor would be a nice touch.