Recipe: Black Stripe Coconut Porter Craft

The team at Métier Brewing in Seattle describe Black Stripe as “a smooth, medium-bodied porter with flavors of dark chocolate and hints of coconut.”

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Craft Brewers developed this friendly, flavorful, yet easy-drinking porter in collaboration with their friends at The Jerk Shack, a beloved Caribbean-style restaurant in downtown Seattle.

ALL GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.056
GF: 1.014
IBU: 32
ABV: 5.5%

MALT/CEREAL TICKET
7.8 lb (3.5 kg) pale two-row
1 lb (454 g) roasted barley
1 lb (454 g) chocolate malt
1 lb (454 g) caramel 120
8 ounces (227 g) Caramunich 60

HOPS AND ADDITIONS SCHEDULE
0.55 oz (16 g) 60-minute nugget [26 IBUs]
14 g (0.5 oz) Willamette at 15 minutes [4 IBUs]
1 C. 1/2 tsp (5 ml) Irish moss 15 minutes
0.5 oz (14 g) 5-minute Willamette [2 IBUs]
4 oz (113 g) secondary toasted coconut flakes

YEAST
Fermentis Safale US-05

DIRECTIONS
Grind the beans and crush at 154°F (68°C) for 60 minutes. Recirculate until your drippings run clear, then pour into the kettle. Baste and top off as needed to obtain approximately 6.5 gallons (25 liters) of wort. Boil for 90 minutes, adding hops and Irish moss according to program. After boiling, cool the wort to 68°F (20°C), aerate and plant the yeast. Fermentation at 68°F (20°C). Once fermentation is complete, transfer to secondary and add toasted coconut shavings and condition for 5 days or until desired coconut flavor is achieved. Then crash, package and carbonate.

BREWER’S NOTES
Our customers appreciate the subtle coconut flavor of Black Stripe as opposed to an aggressive, full-face coconut flavor. However, you can adjust the amount of coconut in this recipe to suit your tastes.