Black Stripe Coconut Porter

Batch size: 23L
Brewhouse efficiency: 72%
OG: 1.056
FG: 1.014
IBUs: 32
ABV: 5.5%

MALT/GRAIN BILL
4.2 kg two-row pale (NZ Mild or Maris Otter)
545g Roasted barley
545g Chocolate malt
545g Dark Crystal
275 g Caramunich III  

HOPS & ADDITIONS SCHEDULE
18 g Pacific Jade at 60 minutes [26 IBUs]
17 g Willamette at 15 minutes [4 IBUs]
1 tsp (5 g) Irish moss at 15 minutes
18 g Willamette at 5 minutes [2 IBUs]
140 g toasted coconut flakes at secondary

YEAST
Fermentis SafAle US-05

PROCESS

Mash at 68°C for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 28 litres of wort pre-boil. Boil for 90 minutes, adding hops and Irish moss according to the schedule. After the boil, chill the wort to 20°C, aerate, and pitch the yeast. Ferment at 20°C. After fermentation is complete, transfer to secondary and add toasted coconut chips and condition for 5 days or until desired coconut flavour is achieved.

NOTE: The Black Stripe recipe has subtle coconut flavour as opposed to an aggressive, in-your-face coconut flavour. However, you can adjust the amount of coconut in this recipe to suit your taste.