This recipe is for a 10 gallon batch. Steve split the batch
and fermented in two separate vessels with different yeasts.
The additional unique ingredients were added to the secondary fermenter.
Toasted Coconut Porter/Bourbon Porter
Specialty Beer
Ichiri Fujiura
Zymurgy Nov/Dec 1998
10 gal batch
18 lbs Pale 2-Row malt (Briess)
3 lbs Chocolate malt
1 lb Crystal malt
1 oz Northern Brewer (60 min) – 8.8%
.2 oz UK Challenger (60 min) – 7.5%
.3 oz UK Challenger (10 min) – 7.5%
Mash @ 151F for 60 min
Batch 1:
Nottingham dry yeast in primary
Transfer to secondary after active fermentation has died down and add:
14 oz shredded coconut – toasted (toast coconut in single layer on baking
tray @ 350F for 15 – 30 minutes turning frequently until you see coconut
begin to darken.
Batch 2:
Windsor dry yeast in primary
½ oz oak chips in primary
1 ½ oz oak chips soaked in bourbon (secondary)- Soak chips in enough
bourbon to cover for at least a week. Top off as the oak soaks up the liquid.
Add the chips with bourbon to the secondary.