Niu Pia'ele'ele (Coconut Porter)

Because I want to go back to Kauai... can you blame me? Aloha!

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Niu Pia'ele'ele (Coconut Porter)		Style:	Robust Porter
Type:	All grain		Size:	5.2 gallons
Color:	80 HCU (~30 SRM)		Bitterness:	46 IBU
OG:	1.059		FG:	1.010
Alcohol:	6.3% v/v (4.9% w/w)
Water:	Good ole Turtle Creek tap water, plus 1 TBS 5.2 Mash Stabilizer.
Grain:	9 lb. American 2-row 10 oz. American crystal 80L 1 lb. American chocolate
Mash:	80% efficiency
	Mash grains with 13.8 qt (1.3 qt per pound) at 153°F for 90 min. (If grain is at 65°F, heat strike water to 169°F). Recirculate wort until it runs clear then continuously sparge with 185-190°F water to attain 6.5 gal.
Boil:	60 minutes	SG 1.047	6.5 gallons
	1 tsp Irish Moss last 15 minutes
Hops:	1 oz. Northern Brewer (German) (8.8% AA, 60 min.) .5 oz. Kent Goldings (5.9% AA, 30 min.) .5 oz. Kent Goldings (5.9% AA, 10 min.)
Yeast:	Wyeast 1056 (American Ale) from previous IPA.
Log:	Primary fermentation at 70°F for 7 days. Add 14 oz. toasted shredded coconut to secondary fermenter (another 6 gallon carboy). Toast coconut in 350°F oven. Stir every 30 seconds or so until lightly browned. Should take between 5 and 10 minutes. Secondary at 55°F for 10 days.
Carbonation:	Keg and force carbonate.

Recipe posted 03/02/09.