LAB Coconut Porter

by Ken Bazley

A gold medal-winning homebrew recipe from London Amateur Brewers member Ken Bazley, inspired by Maui Brewing’s coconut porter.

LAB Coconut Porter

  • Servings: 5 gallons (19 L)
These recipes have not been tested yet, but look promising.

This homebrew recipe comes from London Amateur Brewers (LAB) member Ken Bazley. Bazley earned a gold medal for this beer recipe in the 2013 UK National Homebrew Competition. It was first brewed for the Sebright Arms and was inspired by Maui Brewing’s coconut porter.

Ingredients

  • 10.8 lb (4.9 kg) Maris Otter pale malt
  • 0.55 lb (250 g) Crystal malt
  • 0.48 lb (218 g) Chocolate malt
  • 0.48 lb (218 g) Carafa I
  • 13.4 oz (380 g) Toasted coconut flakes (secondary)
  • 3.8 oz (110 g) Black patent malt
  • 0.5 oz (14 g) Chinook hops, 13.1% a.a. (60 min)
  • 0.7 oz (20 g) Willamette hops, 6.3% a.a. (40 min)
  • 0.5 oz (14 g) Willamette hops, 6.3% a.a. (20 min)
  • Safale US-05, rehydrated

Directions

  • Mash grains at 152° F (67° C) for one hour.
  • Ferment at 68° F (20° C).
  • After fermentation, preheat oven to 150° F (66° C) and toast coconut until golden brown (about 40 minutes). Turn the coconut every 10 minutes to ensure even toasting.
  • Rack the beer into an airtight vessel (secondary or Cornelius keg) and add the coconut loose when cool. Give the vessel a good shake every day.
  • Bottle after 12 to 14 days. Prime to achieve 2.0 volumes of CO2.

  • Original Gravity: 1.065
  • Final Gravity: 1.019
  • IBU: 39
  • SRM: 74
  • Boil Time: 60 minutes


For an extract version, substitute 7.75 lb (3.52 kg) pale malt extract syrup for Maris Otter malt. Steep remaining grains for 30 minutes in 160° F (71° C) water. Drain, rinse grains, and proceed with boil.