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Coconut Porter rum

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Batch size

  • 18.9 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20.2 liter(s)
    Total mash volume

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Fermentables

15.2 BLG
6.3% ABV
27.1 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 2.15 kg 39.6% 81 % 6
Grain Briess - 2 Row Brewers Malt 2.15 kg 39.6% 80.5 % 4
Grain Briess - Chocolate Malt 0.29 kg 5.2% 60 % 690
Grain Briess - 2 Row Caramel Malt 40L 0.23 kg 4.2% 77 % 79
Grain Briess - Black Malt 0.17 kg 3.2% 55 % 985
Sugar Candi Sugar, Amber 0.45 kg 8.3% 78.3 % 148
Sum 5.44 kg

Hops

29 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 28.35 g 60 min 7 %
Boil Willamette 28.35 g 10 min 5 %
Aroma (end of boil) Golding 28.35 g 5 min 5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale Ale Liquid 236.6 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor tosted coconut 28.35 g Secondary 7 day(s)
Flavor Coconut rum 652.04 g Bottling ---

Notes

  • Toast Coconut @ 300 degrees F until golden.

    Barrel aged for 6 + weeks in a used rum barrel.
    Apr 9, 2018, 5:13 PM

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