Porter Split Batch Experiment

Big Brew day I contributed 3 gallons of porter with the intent to split into 3 secondary fermenters to make 3 distinct beers.

Edit yellow cells in System Setup. Edit green cells for recipe creation. DO NOT edit red or blue cells.					System Setup
Volume into Fermenter	3	gal	11356 grams		Brewhouse efficiency		0.7	%
Boil Time	30	min			Boil off rate		0.5	gal/hour
Select Style	Robust Porter		<-- Style Guideline		Loss in kettle		0.2	gal
Expected OG / FG	1.062	1.012	1.048 - 1.065	1.012 - 1.016	Yeast attenuation		0.8
Expected ABV	6.5	%	4.8 - 6.5	%	Grain Absorption		0.11	gal/lb
Expected Bitterness	22.0	IBUs	25 - 50	IBUs	Loss in MashTun		0	gal
Grain Build
Grain Name	Amount (lbs)	Eff (optional)		Hop Schedule
Chocolate Malt	0.2	0	91g (3%)	Hop Name	Alpha %	Amount (oz)	Time (min)	IBUs
Kiln Coffee Malt	0.2	0	91g (3%)	Willamette	5	1	30	22.0
chocolate wheat	0.1	0	45g (1%)
melinoidin?	0.53	0.75	240g (7%)
2 row	1		454g (14%)
Malt Extract
DME	3.6	147.6	1632.9 grams
LME		0
Adjuncts / Sugars	Amount (lbs)	Gravity Units
Total Gravity Points		199.0395
Brew Day Instructions
Desired Mash Temp	150	F	65.6 C
Mash Water Volume	1	gal (1.97qt/lb)	3785 grams
Grain Temperature	70	F	21.1 C
Strike Temperature	157.39	F	69.7 C
Grain Absorption Loss	0.2233	gal	845 grams
Sparge water needed	2.6733	gal	10119 grams
Pre-boil gravity=1.058	Pre-boil volume=3.5gal

I made coconut extract about 2 weeks ahead using vodka.

The second beer was Chili Pasile added directly in secondary. I sterilized them in a 200F oven for 30 minutes.

After 1 week in the primary, they go into the secondary. Used 2/3 of a cup of coconut extract into the one, and 3 chilies into the other. The last gallon was plain.

Putting them into the bottles I noticed a white substance (probably coconut fat and solids) floating on the surface so i pulled into another vessel to pull that off. Also noticed a red oil on the chili beer surface, so pulled that off as well as best as I can.