ROYAL TOKAJI 5 PUTTONYOS ASZÚ

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Checkerspot Brewing Co.
Porter - Other
6% ABV

Heat 15 L of strike water to about 73°C to target a mash temperature of 67°C once grist is added (aim for ~3.0 L water per kg grain). Add gypsum and calcium chloride dissolved in a small amount of the strike water before mashing.

Heat strike water

Dough in the full grain bill (all grains listed in 'Grain bill') to reach and stabilize at 67°C. Stir thoroughly to avoid dough balls and ensure even temperature.

Mash in

Hold mash at 67°C for 60 minutes for full conversion. Monitor temperature and stir once or twice during the rest. You may perform an iodine test after 45–60 minutes to confirm conversion.

Mash rest

Raise mash temperature to 76°C and hold for 8–10 minutes to stop enzymatic activity, then prepare to vorlauf and sparge.

Mash out

Vorlaut until runoff is clear, then sparge with the 10 L of sparge water at ~75°C to collect roughly 24–25 L of wort into your kettle (accounting for losses, target ~19 L post-boil).

Sparge

Bring full wort to a vigorous boil. Once boiling begins, start a 60-minute timer for the boil. Sanitize any utensils you will use to add hops or adjuncts during the boil.

Bring to a rolling boil

Add 35 g East Kent Goldings at the start of the 60-minute boil to provide the bulk of bitterness.

60-minute hop addition

With 15 minutes remaining in the boil, add 15 g East Kent Goldings for flavor and some aroma, and add the cocoa powder (40 g) in a small amount of warm wort or dissolved in 50–100 mL hot water to help incorporate. Whisk or stir well to prevent clumping.

15-minute hop addition

At flameout, turn off heat and add 20 g East Kent Goldings and whirlpool (or steep) for 10–15 minutes at ~80°C to extract hop aroma without harsh bitterness. Allow trub to settle before transferring.

Flameout / Whirlpool aroma

Cool wort quickly to yeast-pitching temperature (~18–20°C) using a wort chiller or ice bath. Aim to get below 25°C within 30–60 minutes to reduce DMS and infection risk.

Chill wort

Rack chilled wort into a sanitized fermenter, leaving most of the hop/trub behind. Top up with sanitized water if needed to reach ~19 L. Aerate vigorously (shaking, splashing, or oxygenate to ~8–10 ppm O2) to prepare for yeast pitching.

Transfer and aerate

Pitch the English ale yeast pack (Safale S-04 11.5 g) directly into the aerated wort (rehydrate per manufacturer instructions if you prefer). Ensure fermenter temperature is stable at 18°C.

Pitch yeast

Ferment at 18°C (64°F) for 7–10 days or until vigorous fermentation subsides. Expect krausen to form within 12–48 hours. Monitor SG if possible; target OG around 1.055 (estimated) and expect final gravity ~1.014–1.016.

Primary fermentation

While primary ferments, toast the flaked coconut: spread 150 g evenly on a baking sheet and toast in a 175°C oven for 6–10 minutes, stirring halfway, until golden brown and fragrant. Allow to cool. Lightly toast the cocoa nibs in a dry skillet for 3–5 minutes, or toast in the oven briefly, then let cool. Place cooled toasted coconut and toasted cocoa nibs in a sanitized container; tie the split vanilla bean (scraped seeds included) into the container or add whole for secondary.

Prepare adjuncts while fermenting

After primary fermentation is mostly complete (usually 7–10 days), transfer beer to a sanitized secondary fermenter to get beer off yeast/trub and to add flavor adjuncts. This step reduces the risk of extracting harsh compounds from cocoa nibs/coconut if left on trub.

Rack to secondary (optional)

Add 150 g toasted cocoa nibs, 150 g toasted flaked coconut, and the split vanilla bean (scraped + pod) to the secondary. They can be placed in a sanitized mesh bag for easier removal. Let beer condition on these adjuncts for 5–10 days, tasting at 3–4 day intervals to reach desired chocolate/coconut/vanilla character. Remove adjuncts once flavor is balanced.

Add cocoa nibs, toasted coconut, and vanilla

After adjunct conditioning, allow beer to settle 24–48 hours so particulates drop out. Check final gravity; when stable and at desired bitterness/sweetness, proceed to packaging.

Condition before packaging

Dissolve 125 g priming sugar (corn sugar) in ~250 mL boiling water, cool to room temperature, and sanitize your bottling bucket or keg. Place the sugar solution in the sanitized bottling bucket.

Prepare priming sugar

Gently rack beer into the bottling bucket on top of the priming solution to avoid splashing. Mix very gently to evenly distribute the priming sugar without aerating the beer.

Transfer and mix

Fill sanitized bottles and cap, leaving a small headspace, or transfer to a keg and carbonate to ~2.0–2.4 volumes CO2. For bottles, condition at 18–20°C for 10–14 days to carbonate; then chill and age for another week for flavors to meld. For kegging, force carbonate gradually or at serving pressure and allow a few days for flavors to integrate.

Bottle or keg

Serve chilled but not ice cold—about 10–12°C (50–54°F) to showcase chocolate and coconut notes. Expect roughly 19 L to yield ~53 12-oz servings.

Serving

Maris Otter (pale base malt)

Munich malt

Crystal / Caramel 80L

Chocolate malt

Roasted barley

Black patent malt

East Kent Goldings (bittering)

East Kent Goldings (flavor)

East Kent Goldings (aroma/whirlpool)

English ale yeast (Safale S-04 or equivalent)

Cocoa nibs (medium roast)

Dutch-processed cocoa powder

Toasted flaked coconut

Vanilla bean, split and scraped

Strike water

Sparge water

Gypsum (calcium sulfate)

Calcium chloride (CaCl2)

Priming sugar (corn sugar / dextrose)

Butchie Coco

Twisted Tea Brewing Company
Flavored Malt Beverage
5% ABV

Twisted Tea Hard Iced Tea (Can)

Heineken 0.0

Modelo Especial (Bottle)

Guinness Draught 0.0

Heineken (Bottle)

Corona Light (Bottle)

Make Butchie Coco Recipe in just 504h . Checkerspot Brewing Co.
Porter - Other
6% ABV

Butchie Coco Recipe

Descriptors

Tasting Notes

Food Pairings

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