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Working on my Recipe for my "Cocoa-Nut" Porter

mhenry41h

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  Im trying to stick to BJCP Style Requirement for a Brown Porter but add my own flair.  I have this uncontrollable urge to use real toasted coconut and Hershey's cocoa powder.  Im considering adding both to my mash with a particular emphasis on cocoa in my mash.  I want the chocolate to be fairly pronounced while my coconut is an undertone flavor.  I think I may toast coconut flakes in the oven and add them to my primary fermentation.  I definitely want to do something different with this brew.  I'm gunning for:

  OG = 1.052
  FG = 1.014
  Bittnerness of 25 IBU
  Color of 27 SRM
  ABV around 5%
  I want a bitterness ratio just over .500

Does this sound attractive to you?  Oh, using 1084 Irish Ale yeast
 
Beer_Tigger said:
Yes it does.  Send me a bottle or two.

Im probably going to do this one in the next 2 weeks.  I can't wait to see how it turns out!
 
Sounds good! I toasted oatmeal last year (last week) and it smelled like cookies. The beer was a stout and the toasted grain was a bonus treat. good luck!
 
toasted oatmeal... mmmmm. have to try that. Toasted coconut sounds awesome too.
But when I add my own flair to a recipe, it usually bumps me out of the BJCP range ::)
 
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