Big Sky Brewing Co.’s Missoula Five-O Chocolate Coconut Imperial Porter clone

(5 gallons/19 L, extract with grains)
OG = 1.089  FG = 1.018 IBU = 15.4  SRM = 35.8 ABV = 8%
Recipe was created by Zoo City Zymurgist member Bill Ruediger, who won the Community Brew contest hosted by Big Sky Brewing Co. The winner of the contest brews a commercial-sized batch at Big Sky. The beer’s proceeds were donated half to the brew club and half to a charity of the club’s choosing. Bill’s winning beer was inspired by a chocolate coconut porter at Maui Brewing Co. fresh off the taps. It took him eleven batches to finally find the winning combination.

Ingredients

9 lbs. light dried extract (60 min)
1 lb. wheat liquid malt extract (15 min.)
1 lb. 6.5 oz. Weyermann Caramunich® malt
13 oz. Briess caramel malt
11.3 oz. Briess chocolate malt
6.5 oz. honey malt
2.4 oz. Dingemans de-bittered black malt
6 AAU Cascade hops (1 oz./28 gm at 6% alpha acids (60 min.)
4.2 AAU Hallertauer hops (1 oz./28 gm at 4.2% alpha acids (20 min.)
5 oz. (142 g) cacao nibs (secondary, 7 days)
10 oz. (283 g) toasted coconut (secondary, 7 days)
Wyeast 1968 or White Labs WLP002 yeast

Step by Step

Steep grains in 4.0 gallons (15 L) of water for 45 minutes at 154 °F (68 °C). Next, remove the grains and bring to boil. Total boil time is 60 minutes. Add the dried malt extract at the beginning of the boil and begin hop schedule. At 15 minutes add the liquid malt extract. At flame out add water to bring up to 5 gallons (19 L), chill, aerate and pitch the yeast. Add cacao nibs and toasted coconut in secondary for up to seven days.

Big Sky Brewing Co.’s Missoula Five-O Chocolate Coconut Imperial Porter clone

(6.5 gallons/25 L, all-grain)
OG = 1.089  FG = 1.018 IBU = 15.4  SRM = 35.8 ABV = 8%

Ingredients

16 lbs. (7.3 kg) US pale 2-row malt
3 lbs. (1.3 kg) Briess caramel malt (20 °L)
2 lbs. (0.9 kg) Caramunich malt
1 lbs. (0.45) barley, flaked
1 lbs. (0.45) Briess chocolate malt
12.0 oz. (340 g) Cargill wheat malt, red
8.0 oz. honey malt
3.4 oz. Dingemans de-bittered black malt
6 AAU Cascade hops (1 oz/28 g at 6.00 % alpha acids) (60 min.)
4.2 AAU Hallertauer hops (1 oz./28 g at 4.20 % alpha acids)  (20 min.)
6.50 oz. (184 g) cacao nibs (secondary 14 days)
13 oz. (370 g) toasted, unsweetened coconut (secondary 14)
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale)

Step by step

Step Mash Schedule: Double Infusion, Medium Body Step Time     Name               Description                                                                   Step Temp 30 min.        Protein Rest       Add 5.50 gal. (21 L) of water at 132 °F/56 °C           122.0 °F/50 °C 30 min        Saccrification     Add 3.7 gal. (14.1 L) of water at 212 °F/100 °C         154.0 °F/68 °C 10 min        Mash Out           Add 3.3 gal. (12.5 L) of water at 212 °F/100 °C            168.0 °F/76 °C Follow the remainder of the extract with grains schedule for boil and fermentation schedule