NHC 2017 CAT 29B Fruit and Spice Beer - Bronze - CocoNibBerry Porter

[fishjam45 (Colin)]

This was really an experimental brew that turned out very good.  The original idea came from a childhood memory of sponge cakes with a dollop of raspberry jam and some dessicated coconut on top, I used to love them.  So I decided to try it out in a beer, I went with a porter recipe I had used before for a raspberry porter and hey presto I won my first medal.

5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 76.5 %
0.45 kg Rolled Oats (Toasted) (2.0 EBC) Grain 2 6.9 %
0.25 kg Carafa III (1200.0 EBC) Grain 3 3.9 %
0.25 kg Crystal Malt (113.0 EBC) Grain 4 3.8 %
0.25 kg Crystal Malt (30.0 EBC) Grain 5 3.8 %
0.17 kg Chocolate Malt (1060.0 EBC) Grain 6 2.6 %
0.16 kg Pale Chocolate Malt (600.0 EBC) Grain 7 2.4 %
20.00 g Admiral [14.00 %] - Boil 60.0 min Hop 8 25.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9
30.00 g Challenger [6.50 %] - Boil 10.0 min Hop 10 6.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11

Brewday: Fri 18th March
Preboil Volume: 27.5ltr @ 1050
25ltrs @ OG 1066 into FV
Sunday 27th March: Racked to secondary on top of 75G Roast Cacao Nibs, 600G Roast Coconut + 300G Defrosted Raspberries. Cacao & Coconut roasted on dry frying pan - until smell came from nibs and coconut turned brown. Cacao split between 2 s/s mesh balls, coconut split betweem 2 muslins, Rapberries had a kettle of boiling water poured over in a jug then added loose to FV - beer racked on top of this.
Sunday 3rd April: To get close to 1.8 co2 volume  500ml water and 80G Dextrose boiled, cooled and added to bottling bucket. 19ltr racked on top then bottled.

OG 1066 - FG 1014 = 6.85% + .5% bottle conditioning = 7.35%