A Tale of Three Porters

I'm finally getting around to posting my porter recipe. I say it's a tale of three porters because I made a very large batch (around 15 gallons) and then split the wort between three different yeasts. So here we go:

17 lbs 2-row
3 lbs pale chocolate malt
1.63 lbs flaked oats (Jewel brand Quick Oats)
1 lb caramel 80L
1 lb caramel 40L
1 lb flaked wheat
1 lb toasted 2-row (toasted in the oven for 15 minutes @ 350F)
1 lb toasted flaked oats (Jewel Quick Oats toasted for 15min @350F)
0.5 lb UK Chocolate malt
10 oz rice hulls

I mashed the above for 2.5 hours at 152F. I did a batch sparge and collected approximately 18 gallons of wort. I boiled for 60 minutes, there was only one hop addition 2 oz of Galena 13.1% AA boiled for the whole hour.

The batch was split between Chimay yeast (cultured from a bottle of Chimay Red), Wyeast London 1968, and Wyeast Munich Lager yeast--yes I made a porter/lager. The London and the Belgian fermented at 64F, and the Munich at 56F. In hindsight, I would have fermented the Belgian a little warmer, to bring out more esters and phenols.

But wait, it gets better. After primary fermentation of the batch on the London yeast, I added 8.8 ounces of dried coconut that I toasted at 350F for about 20 minutes.

So I have a Belgian Porter, A Toasted Coconut Porter, and a Dark Lager Porter.

O.G. was 1.046, the Belgian and the lager finished at 1.010, I haven't yet measured the Toasted Coconut.