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Coconut Imperial Porter

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 12.4 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 16.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.8 liter(s)
    Mash size
  • 14.4 liter(s)
    Total mash volume

Steps

Temp Time
68 C 75 min
78 C 5 min

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Fermentables

18.2 BLG
7.8% ABV
29.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.4 kg 66.7% 80 % 5
Grain Fawcett - Brown 0.25 kg 6.9% 72 % 180
Grain Płatki orkiszowe 0.35 kg 9.7% 80 % 4
Grain Karmelowy Jasny 30EBC 0.2 kg 5.6% 75 % 30
Grain Fawcett - Pale Chocolate 0.15 kg 4.2% 71 % 600
Grain Weyermann Special W 0.15 kg 4.2% 73 % 280
Grain Weyermann - Carafa I 0.1 kg 2.8% 70 % 690
do wysładzania
Sum 3.6 kg

Hops

35 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 37 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM12 W szkocką kratę Ale Slant 200 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor kakauszale 100 g Boil 10 min
Flavor wiórki kokosowe prażone 100 g Secondary 5 day(s)
Wiórki prażyć na blaszce w piekarniku 160*C przez 5-10 minut, nadmiar tłuszczu odsączyć ręcznikiem papierowym.

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