Concentrated Porter (PB & Coconut)

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU	Volume
1.00 tsp	Baking Soda (Mash)	Water Agent	1	-	-
1.00 tsp	Chalk (Mash)	Water Agent	2	-	-
10 lbs	Pale Malt (2 Row-Briess) (1.8 SRM)	Grain	3	46.5 %	0.78 gal
4 lbs	White Wheat Malt (Rahr) (2.4 SRM)	Grain	4	18.6 %	0.31 gal
2 lbs	Chocolate Malt (350.0 SRM)	Grain	5	9.3 %	0.16 gal
1 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	6	4.7 %	0.08 gal
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	7	4.7 %	0.08 gal
1 lbs	Roasted Barley (300.0 SRM)	Grain	8	4.7 %	0.08 gal
8.0 oz	Brown Malt (65.0 SRM)	Grain	9	2.3 %	0.04 gal
2 lbs	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	10	9.3 %	0.15 gal
2.00 oz	Magnum (2019 - YVH) [10.90 %] - Boil 60.0 min	Hop	11	48.5 IBUs	-
2.50 oz	Goldings, East Kent (2019 YVH) [5.50 %] - Boil 5.0 min	Hop	12	6.1 IBUs	-
1.0 pkg	Lutra Kveik (Omega Yeast #OYL-071)	Yeast	13	-	-
1.0 pkg	Lutra Kveik (Omega Yeast #OYL-071)	Yeast	14	-	-
7.00 oz	Coconut, Flaked (Secondary)	Other	15	-	-

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 25.99 qt of water at 169.8 F	158.0 F	60 min

Sparge: Batch sparge with 7 steps (Drain mash tun , 0.57gal, 0.57gal, 0.57gal, 0.57gal, 0.57gal, 0.57gal) of 168.0 F water

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Notes

9/14/2021 - Brew Day - Mashed on the higher end since I'm adding both dextrose and a pretty aggressize Kveik yeast. I'd like to keep some residual sugar if possible. Runoff was SUPER slow on the first runnings. I let it drain quite a while before adding the sparge water. The second runnings went a bit faster but still trickled out about the last 1/4th. I ended up putting a pitcher under the tube so I could get the kettle on the heat. SG was 1.085 when I took an initial gravity. I decided to boil for 15 minutes before adding hops and will continue to boil pretty heavy throughout the 60 minutes to create more evaporation.

9/17/2021 - Toasted 7 oz shredded coconut (Walmart) and added directly to the primary of the coconut porter batch and stirred a little to help mix it in.

9/22/2021 - Kegged - FG on both was 1.020. I figured the kveik yeast would have taken the FG down a bit lower, but I did mash a bit on the high side to retain some sugars. Flavor was roasty (but not sharp) with a firm bitterness that was a bit more than I was expecting. That should mellow out a bit, and the higher FG also helps to balance. The coconut batch was a pain to keg, even after scooping out the floating coconut and running through an in-line filter. That clogged up halfway through transfer and I had to clean it out and start again. Added around 2oz PB extract to the PB Porter batch before racking into the keg. I put the PB porter in the kegerator right away to chill and carb.

11/22/2021 - Added a French press full of cold steeped coffee to fhe Coconut batch, since I wasn't getting much coconut flavor. May look at adding some coconut extract as well.