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Recipe: Métier Black Stripe Coconut Porter

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

Métier Brewing Jun 2, 2022 - 2 min read

Recipe: Métier Black Stripe Coconut Porter Primary Image

Photo: Courtesy Mètier Brewing

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The Mètier brewers developed this food-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
FG: 1.014
IBUs: 32
ABV: 5.5%

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

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HOPS & ADDITIONS SCHEDULE
0.55 oz (16 g) Nugget at 60 minutes [26 IBUs]
0.5 oz (14 g) Willamette at 15 minutes [4 IBUs]
1 tsp (5 ml) Irish moss at 15 minutes
0.5 oz (14 g) Willamette at 5 minutes [2 IBUs]
4 oz (113 g) toasted coconut flakes at secondary

YEAST
Fermentis SafAle US-05

DIRECTIONS
Mill the grains and mash at 154°F (68°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 90 minutes, adding hops and Irish moss according to the schedule. After the boil, chill the wort to 68°F (20°C), aerate, and pitch the yeast. Ferment at 68°F (20°C). After fermentation is complete, transfer to secondary and add toasted coconut chips and condition for 5 days or until desired coconut flavor is achieved. Then crash, package, and carbonate.

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

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