With all of the easy drinking yellow beers I have been enjoying for the summer season I have begun to miss some of the darker styles. After recently doing an English barley wine with coconut brew day at Toronto Brewing (Now sitting on some B. Claussenii) I had a craving for some sessionable summery coconut beer. After brainstorming I decided to go with a porter as the base beer. Influenced by the BYO article from Nov 2016 I went off to figuring out a recipe. Back in April I brewed up a Baltic porter that I then added some Wyeast Brett Lambicus to secondary. I nearly didn’t Brett it because of how delicious the porter already was. So I scaled down and slightly tweaked the recipe to have a lower OG. Then I hit a roadblock.
Lagering fridge decided it doesn’t want to hold lager temps anymore. 60 F is the lowest it will go. So my yeast choice of Wyeast Bavarian lager was out of the question. Good thing I recently discovered how Hornidal Kveik strains if treated properly can exhibit lager like flavours.
For the coconut addition I decided to used unsweetened shredded coconut. 2 pounds of it. 1 for mash and one for a flameout/whirlpool addition. I read quite a few places that you need to be “cautious of the coconut oils and the head retention”. Not sure if these folks ever used coconut oil before because the oil solidifies and floats on top of most liquids unless at/over 76 F.
- Calcium: 85
- Chloride: 60
- Sulfate: 50
- SO42-/Cl- ratio: 0.8
Mash pH 5.3
- Mash in at 153 and hold for 60 min. 1.5 qt/lbs
- Raise via induction to 168 for 10 min
- Fly sparge with 168
- 76.9% Thomas Fawcett Maris Otter
- 10.3% Thomas Fawcett Pale Chocolate Malt
- 5.1% Thomas Fawcett C45
- 5.1% GWM C120
- 2.6% Weyermann Dehusked Carafa III
- Added 1 lbs. of unsweetened shredded coconut to the mash
60 min boil
- FWH with UK Phoenix for 20 IBUs**
- 15 min Whirlfoc+nutrient
- 10 min added 4 IBUs of UK EKG
- Flameout and whirlpool 1 lbs. of unsweetened shredded coconut
- Add 1 ml/gal of Madagascar bourbon vanilla
- Chill to 95F
- Pitch Escarpment Labs Hornidal 1, 2, 3 blend (150 ml starter for 5.5 gal of wort)
- Let free fall to ambient (68-70 and ferment there)
- OG: 1.052
- FG: 1.015
- ABV: 4.9
- IBU: 24
- BU/GU: 0.46
- BHE: 79%
- Fermentor Volume: 5.5 gal
- Packaged Volume: 5 gal
- Carbonation: Kegged to 2.2 Vols
**I calculate my IBU of FWH the same way as I do with 60 min boil additions as I find FWH calculators widely vary. YMMV.
I went on vacation for a bit so I let this beer do its own thing for 2 weeks. Every time I use this yeast blend I am shocked by how clean it is no matter how much I try to stress it. It is no surprised that the land that harboured the Vikings also harboured These Kveik yeasts. Stuff is beastly and versatile.
Intertap Stout Spout
I had been eyeing this item since before I build my Keggerator. Our good freinds over at Brülosophy did a good job of convincing me that this may be a great substitution for a full nitro set up. I decided to pick it up for this specific brew to see how well it performs. For only $15 it was hard to pass up. After a few “test pints” I settled on a serving pressure of 9 PSI for my set up.
I am honestly blown away. A $15 investment and I have a 95% match to a full nitro setup. A few areas that is is lacking is that it still has some carbonation (albeit very minimal) and it has slightly larger bubbles in the head. The creamy mouthfeel is right there though. For fun I tried the beer with the standard nozzle and then the Stout Spout side by side on the same PSI. Massive difference. Almost couldn’t tell they were the same beer.
For anyone who fell in love with the rich creaminess of Guinness and other nitro ales this is a must. I couldn’t justify ever spending the full amount for a nitro setup when I have such an easy and economical solution like this. 10/10 tell your friends about it. For those curious I have my regular set to low carb serving pressure (9 PSI) and just leave it at that. No fuss. Pints take about 1:15 min to settle. A little top up is then needed to fill the glass. Cannot wait to try an ESB in the fall.
Kveik Porter Review
Pours “like” a nitro served beer. Cascades a bit quicker and has slightly larger bubbles. Solid tan head that stuck around for the entire 20+ min it took me to write this review. Very dark but when held up to a white LED it is clear with ruby and garnet highlights. Laces the glass heavily.
Chocolate and mild notes of blonde coffee. Pleasing background hints of coconut. Aroma reminds me of the chocolate macaroons my mom use to make. Some mild dark fruit from the grain that reminds me of plums. Faint strange tropical estery flavors that I cannot quite put my finger on.
Creamy. The Stout Spout certainly did not disappoint. Medium body and still has a faint tingle of CO2 carbonation on the tongue. Somewhat makes me think of a hybrid between fresh cask ale and nitro pours. Silky and mouth coating. Slightly sweet but not cloying.
Similar to the Aroma. 65% chocolate with blonde coffee and some raw coconut. Mild fruity esters and a slight hint of vanilla. Caramel, wafers, toast and biscuits are in the background. Restrained roasted character and slightly sweet.
I could have fooled myself into thinking it was a new Guinness product. The mouthfeel was very close. very approachable and nostalgic feeling that makes me think of first discovering that dark beer wasn’t nasty ash liquid. Could use some tweaking but overall I am very happy.
I think I will take the mash coconut addition and combine it with the flameout addition to increase the coconut flavour. Next time I think I will up the IBU 3-4 more to combat the slight sweetness. I also may choose to ferment it with WLP007 for more attenuation and more fruit esters. I was not aiming to be able to taste any vanilla so I will scale it back probably 15% just so it help boost the coconut flavour.