Almond and Coconut Porter Recipe

This recipe takes the sumptuous flavours of almond, coconut and chocolate to create a delightful porter you'll love

RECIPES

Brewpedia

10/8/20234 min read

A pint of almond porter surreounded by coconuts, chocolate and unshelled almonds
A pint of almond porter surreounded by coconuts, chocolate and unshelled almonds

Indulge in a Brew of Bliss with This Porter Recipe

Immerse yourself in the charming allure of homebrewing with an Almond Porter, a concoction emanating the blissful essences of almond, coconut, and cocoa.

This recipe manifests a blend of creamy textures and sumptuous flavours, akin to the sweet whispers of a serene, chocolate dawn. As you embark on this brew, each step unfolds a narrative of taste, culminating in a porter that’s nothing short of liquid joy.

(In other words, this recipe is delicious)

Gather Your Ingredients:

Fermentables:

  • 6 lbs Dry Malt Extract - Amber

Steeping Grains:

  • 1 lb United Kingdom - Crystal 15L

  • 0.50 lb United Kingdom - Chocolate

  • 3 oz United Kingdom - Black Patent

  • 0.50 lb American - Caramel / Crystal 10L

  • 6 oz Flaked Oats

Hops:

  • 1 oz Northern Brewer Pellets

  • 0.50 oz U.K. Kent Golding Pellets

Other Ingredients:

  • 1 lb Toasted Coconut (split for primary & secondary fermentation)

  • 4 oz Cocoa Nibs

  • 2 oz Almond Extract

Yeast:

  • 1 Packet of Wyeast - American Ale II 1272

Let’s Brew:

Preparation:

  • Ensure all your brewing apparatus are cleaned and sanitised meticulously.

Steeping:

  • In a brew kettle, heat 1.5 gallons of water to 155°F.

  • Add the steeping grains to a grain bag and immerse in the heated water for 45 minutes.

  • Rinse the grains with warm water and remove them from the kettle.

Boiling:

  • Add 1 gallon of water and the dry malt extract to the kettle, bringing the concoction to a boil.

  • At the onset of boiling, introduce 1 oz of Northern Brewer hops and continue boiling for 30 minutes.

  • With 15 minutes remaining on the boil, add 0.50 oz of U.K. Kent Golding hops.

  • After 45 minutes of boiling, toss in a teaspoon of Irish Moss to clarify your brew.

Cooling:

  • Once boiling is complete, cool the wort swiftly to 75°F using a wort chiller or an ice bath.

Primary Fermentation:

  • Transfer the cooled wort to a primary fermenter, topping it up with cold water to reach a total volume of 5 gallons.

  • Pitch the yeast and aerate well.

  • Add 0.50 lb of toasted coconut (see below for prep) and seal the fermenter.

  • Allow the brew to ferment at 72°F for 5 days.

Secondary Fermentation:

  • Transfer the beer to a secondary fermenter.

  • Introduce another 0.50 lb of toasted coconut (see below for prep) and 4 oz of cocoa nibs.

  • Allow the concoction to ferment for an additional 8 days.

Bottling:

  • Transfer the beer to a bottling bucket, leaving the sediment behind.

  • Stir in 2 oz of almond extract and your priming sugar solution.

  • Bottle the beer and let it condition for at least two weeks.

Tasting:

  • Chill a bottle, pop it open, and pour yourself a glass of homebrewed delight.

  • As the liquid grace cascades down your palate, toast to the joy of brewing!

Toasted Coconut Prep:

  • Spread 0.5 lbs of unsweetened coconut on a large baking sheet and bake for 5-10 minutes at 325°F, ensuring to toss the coconut occasionally for an even toast.

  • Sanitise the toasted coconut by soaking it in rum or vodka for at least 15 minutes before adding it to the fermenter.

A pint of Almond porter surrounded by ingredients
A pint of Almond porter surrounded by ingredients

Pro Tips:

  • Experiment with Grains:

    • Feel free to tweak the grain bill to your liking. Adding or substituting grains can lead to unique flavour profiles.

  • Fresh Ingredients:

    • Use fresh ingredients for better flavour. Check the freshness of your hops, and ensure your malt extract is not outdated.

  • Control Fermentation Temperature:

  • Aerate the Wort:

    • Proper aeration before pitching the yeast is crucial for a healthy fermentation.

  • Patience is Key:

    • Allow your porter ample time to mature, both in the fermenter and in the bottle, to develop a well-rounded flavour.

  • Clean, Clean, Clean:

Equipment Checklist:

  • Brewing kettle

  • Fermentation vessels (Primary and Secondary)

  • Airlock and bung

  • Thermometer

  • Hydrometer or refractometer

  • Grain bag for steeping

  • Bottling or kegging equipment

  • Sanitising agents

  • Stirring utensils

  • Wort chiller or an alternative cooling method

FAQs:

What's the significance of steeping the grains in the brewing process?

Steeping extracts the colours, flavours, and aromas from the grains, forming the base for your porter’s character.

Can I substitute the hops or add different hop varieties?

Yes, feel free to experiment with different hops. Each hop variety will contribute a unique flavour and aroma to your porter.

How do I know if the fermentation process is complete?

Use a hydrometer or refractometer to check the specific gravity of your beer. Consistent readings over a few days indicate fermentation completion.

What’s the role of cocoa nibs and how do they affect the flavour?

Cocoa nibs infuse a rich chocolate flavour and a slight bitterness, complementing the malty sweetness of the porter.

How should I store my porter after bottling?

Store your bottled porter in a cool, dark place to allow it to condition properly. Avoid exposure to light to prevent off-flavours.

Why is there a need for both primary and secondary fermentation?

Primary fermentation allows the yeast to consume the sugars and produce alcohol. Secondary fermentation helps in clarifying the beer and further developing the flavours.