Recipe

Maui Brewing Co.’s Coconut Hiwi Porter clone

Maui Brewing Co.’s Coconut Hiwi Porter clone

(5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.014
IBU = 32 SRM = 26 ABV = 5.8%

Maui Brewing Co.’s flagship porter, flavored with hand-toasted coconut.

Ingredients
8 lbs. (3.6 kg) Maris Otter pale malt
12 oz. (0.34 kg) pale chocolate malt
4 oz. (113 g) caramel malt (80 °L)
4 oz. (113 g) Special B malt
2 oz. (57 kg) chocolate malt
8 oz. (0.23 kg) dark candi syrup (15 min.)
1 lb. (0.45 kg) corn sugar (15 min.)
8.3 AAU Golding hop pellets (60 min.) (1.15 oz./33 g at 7.2% alpha acids)
1 lb. (0.45 kg) shredded coconut, toasted (secondary)
Wyeast 2007 (Pilsen Lager) or Wyeast 1272 (American Ale II) yeast
3⁄4 cups corn sugar (if priming)

Step by Step
On brew day, prepare your ingredients; mill the grain, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1 tsp. gypsum (CaSO4), 1⁄2 tsp. calcium chloride (CaCl2) and 2 tsp. calcium carbonate (CaCO3) to the mash per 10 gallons of RO water.

Heat to 3.5 gallons (13.3 L) strike water to achieve a stable mash temperature at 152 °F (67 °C). Raise to mash out and begin to lauter. Boil for 90 minutes, adding the hops after 30 minutes at a boil, and the corn sugar and dark candi syrup with 15 minutes left in the boil. After you turn off the heat, chill the wort to yeast pitching temperature and oxygenate heavily. Ferment at 50–55 °F (10–13 °C) if using the lager strain and 60–65 °F (16–18 °C) if using the ale strain.

After fermentation is complete, toast the shredded coconut (non-sweetened, no preservative) at low oven temperature (~250 °F/121 °C) flipping often to avoid burning, until golden brown. The reaction may take as little as 10–15 minutes or as much as 25–30 minutes. Add the coconut to secondary in a sanitized bag. Age on the coconut for 24 hours to 4 days. If flavor is lacking, follow up with coconut extract at packaging time. It is recommended to lager the beer for a couple weeks before drinking to clarify and help remove coconut solids. Bottle with priming sugar or force carbonate the serving keg to 2.4 volumes CO2.

Maui Brewing Co.’s Coconut Hiwi Porter clone

(5 gallons/19 L, extract with grains)
OG = 1.057 FG = 1.014
IBU = 32 SRM = 29 ABV = 5.8%

Ingredients
4.5 lbs. (2 kg) dark dried malt extract (17 °L)
12 oz. (0.34 kg) pale chocolate malt
4 oz. (113 g) caramel malt (80 °L)
4 oz. (113 g) Special B malt
2 oz. (57 kg) chocolate malt
8 oz. (0.23 kg) dark candi syrup (15 min.)
1 lb. (0.45 kg) corn sugar (15 min.)
8.3 AAU Golding hop pellets (60 min.) (1.15 oz./33 g at 7.2% alpha acids)
1 lb. (0.45 kg) shredded coconut, toasted (secondary)
Wyeast 2007 (Pilsen Lager) or Wyeast 1272 (American Ale II) yeast
3⁄4 cups corn sugar (if priming)

Step by Step
On brew day, prepare your ingredients; mill the grain, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1 tsp. gypsum (CaSO4), 1⁄2 tsp. calcium chloride (CaCl2) and 2 tsp. calcium carbonate (CaCO3) to the mash per 10 gallons of RO water.

Heat to 5.5 gallons (21 L) brewing water and place the crushed grain in a muslin bag. Steep the grains in the brewing water for 20 minutes as the water heats up. Remove the grain bag when the temperature reaches 170 °F (77 °C). Remove from heat and stir in the dried malt extract. Once the extract is fully dissolved, bring the wort to a boil and boil for 60 minutes, adding the hops once a boil is achieved. Add the corn sugar and dark candi syrup with 15 minutes left in the boil. After you turn off the heat, chill the wort to yeast pitching temperature and oxygenate heavily. Ferment at 50-55 °F (10-13 °C) if using the lager strain and 60-65 °F (16-18 °C) if using the ale strain.

After fermentation is complete, toast the shredded coconut (non-sweetened, no preservative) at low oven temperature (~250 °F/121 °C) flipping often to avoid burning, until golden brown. The reaction may take as little as 10–15 minutes or as much as 25–30 minutes. Add the coconut to secondary in a sanitized bag. Age on the coconut for 24 hours to 4 days. If flavor is lacking, follow up with coconut extract at packaging time. It is recommended to lager the beer for a couple weeks before drinking to clarify and help remove coconut solids. Bottle with priming sugar or force carbonate the serving keg to 2.4 volumes CO2.

Tips for Success:
Instead of a direct addition of coconut, you could also add the coconut to this recipe as a homemade extract. To do this, the day before brew day fill a 1-gallon (3.8-L) glass jar with shredded coconut and a moderate quality vodka. Let the coconut steep in the vodka until your beer is finished fermenting, and then add the extract to the finished beer to taste.

Issue: November 2016

Maui Brewing Co.’s flagship porter, flavored with hand-toasted coconut.