Oskar Blues Brewery’s Death by Coconut clone
This porter is packed full of intense malt flavor and then infused with pure liquid cacao and loads of dried coconut. A balance of intensities!
OSKAR BLUES BREWERY’S DEATH BY COCONUT CLONE, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.067 FG = 1.017
IBU = 25 SRM = 40 ABV = 6.5%
INGREDIENTS
12 lbs. (5.4 kg) North American 2-row pale malt (1.8 °L)
4.6 oz. (132 g) Munich malt (10 °L)
12.5 oz. (354 g) Simpsons extra dark crystal malt (175 °L)
7.4 oz. (209 g) Simpsons coffee (brown) malt (200 °L)
7.7 oz. (218 g) chocolate malt (400 °L)
4.7 oz. (132 g) Carafa® Special III malt (500 °L)
7.8 AAU Columbus hops (80 min.) (0.6 oz./16.8 g at 13% alpha acids)
1 tsp. yeast nutrient (Servomyces recommended) (5 min.)
1⁄2 Whirlfloc tablet (5 min.)
1.3 lbs. (0.59 kg) dried coconut
750 mL Cholaca Original pure liquid cacao
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
STEP BY STEP
Mill the grains and dough-in targeting a mash of around 1.3 quarts of water to 1 pound of grain (2.7 L/kg) and a mash temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. Sparge slowly with 168 °F (76 °C) water, collecting wort until the pre-boil kettle volume is 6.5 gallons (24.6 L).
Total boil time is 90 minutes. Add hops at times indicated, and the Whirlfloc and yeast nutrient with 5 minutes left in the boil.
After the boil is complete, give the wort a long stir to create a whirlpool and let settle for 10 minutes.
Chill the wort to 65 °F (18 °C) and aerate thoroughly. Pitch rate is 1 million cells per mL per degree Plato. Regulate the fermentation temperature at 68 °F (20 °C). At the end of fermentation activity, ~5 days, let rest for 5 more days at 68 °F (20 °C). Then lower temperature to 32 °F (0 °C). Once beer is clarified, rack the beer into secondary. Add the pure liquid cacao and dried coconut (bag the dried coconut). Hold for 1 week at 32 °F (0 °C) and then rack and carbonate the beer to around 2.55 volumes of CO2. If bottling conditioning, you may consider pitching fresh yeast at bottling.
OSKAR BLUES BREWERY’S DEATH BY COCONUT CLONE, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.067 FG = 1.017
IBU = 25 SRM = 40 ABV = 6.5%
INGREDIENTS
6.6 lbs. (3 kg) golden liquid malt extract
1.5 lbs. (0.68 kg) Munich dried malt extract
12.5 oz. (354 g) Simpsons extra dark crystal malt (175 °L)
7.4 oz. (209 g) Simpsons coffee (brown) malt (200 °L)
7.7 oz. (218 g) chocolate malt (400 °L)
4.7 oz. (132 g) Carafa® Special III malt (500 °L)
7.8 AAU Columbus hops (80 min.) (0.6 oz./16.8 g at 13% alpha acids)
1 tsp. yeast nutrient (Servomyces recommended) (5 min.)
1⁄2 Whirlfloc tablet (5 min.)
1.3 lbs. (0.59 kg) dried coconut
750 mL Cholaca Original pure liquid cacao
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
STEP BY STEP
Place the crushed grains in a muslin bag and submerge bag in 5 gallons (19 L) water as it heats up to 160 °F (71 °C). Remove the grain bag and allow to drip back into the kettle. Add the liquid and dried malt extract and stir until extracts are fully dissolved. Bring wort to a boil.
Boil for 80 minutes, adding hops as the wort comes to a boil. Add Whirlfloc and yeast nutrient with 5 minutes left in the boil. After the boil is complete, give the wort a long stir to create a whirlpool and let settle for 10 minutes.
Chill the wort to 65 °F (18 °C) and aerate thoroughly. Pitch rate is 1 million cells per mL per degree Plato. Regulate the fermentation temperature at 68 °F (20 °C). At the end of fermentation activity, ~5 days, let rest for 5 more days at 68 °F (20 °C). Then lower temperature to 32 °F (0 °C). Once beer is clear, rack into a secondary vessel. Add the pure liquid cacao and dried coconut (bag the dried coconut). Hold for 1 week at 32 °F (0 °C) and then rack and carbonate to around 2.55 volumes of CO2.
If bottle conditioning, you may consider pitching fresh yeast at bottling.
