Knowledge/beer-brewing-recipes/005_chocolate_coconut_coffee_porter.md

Chocolate Coconut Coffee Porter

Source: transcribed from user-provided photo on 2026-04-25.

Description

Ok, so winter is here. But that doesn’t mean the tropical/coconut-paradise-dream has to be over. This is a nod to that chocolate coconut bar (you know the one we mean), with some added coffee kick at the end. Pouring rich, dark and creamy, expect coffee aromas with toasted coconut and hints of chocolate. The medium bitterness and higher ABV can turn the chilliest winter into the most chill season of all.

Expected Brew Figures

• OG: 1.056
• FG: 1.014
• ABV: 5.8%
• IBU: 45
• Volume: 21 litres

Ingredients

• 1.7kg can of Thomas Coopers Devil’s Half Ruby Porter concentrate
• 1.5kg Light Dry Malt Extract (LDME)
• 300g Chocolate Malt Grains (cracked)
• 200g Dark Crystal Malt Grains (cracked)
• 25g Styrian Goldings Hop Pellets
• 250g Desiccated Coconut
• 11g Lallemand Nottingham Ale Yeast

Method

1. Bring 2–3 litres of water to 65–75°C and add the cracked grains (easiest in a small grain bag) for 30 minutes before removing them.
2. Add 12g of the hops and boil for 10 minutes.
3. Remove from the heat and add the remaining hops.
4. Strain the cooled hop/malt liquid (wort) into your fermenter, then add the can of concentrate and the LDME and then stir to dissolve.
5. Top up with cold tap water to the 18 litre mark.
6. Check the temperature and top up to the 21 litre mark with warm or cool water (refrigerated if necessary) to start the brew at 18°C–20°C.
7. Sprinkle the yeast on top of the liquid then fit the lid and aim to ferment at 18–20°C.
8. On about day 3 after the foam (Krausen) has collapsed, lightly toast your desiccated coconut in a pan on a low heat, just until it is golden.
9. Add the toasted coconut (in a large hop bag) to your fermenter and ferment for a further 4 days.
10. On day 7 check the specific gravity (SG). Your brew is ready to bottle when the specific gravity is consistent over consecutive days and it at, or near 1.014.
11. Bottle or keg as normal and store your bottles out of direct sunlight at or above 18°C. You can drink these after 2–3 weeks, but the flavour will improve greatly over 8–12 weeks.

Notes

• The intro/description and recipe body are mostly clear and high confidence.
• Recipe title inferred from visible page context and description; the left-side large title is partially cut off, but clearly appears to be a porter of this flavour profile.
• Step 10 appears to read “and it at, or near 1.014” in the image, which is likely a print/OCR oddity; preserved meaning as closely as possible.
• Step 2 states 12g of hops, implying the remaining 13g are added in step 3.