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Old 12-15-2007, 06:02 AM   #1
Schlenkerla
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Default Coconut Caramel Cream Stout: A recipe for Cheesefood?

Cheese - I saw this recipe and immediately thought of you... I'm finally gonna make your VCCA tomorrow. Need to check on the hop inventory and pick up DME for priming but I'm all set to go!!

This baby is next!!!!


Brewer Adam Boggs
Style Cream Stout
Batch Size 5 Gallons
URL CoconutCreamStout


http://www.aircrafter.org/boggs/home...ream_Stout.xml

http://www.aircrafter.org/boggs/home...nutCreamStout/

Ingredients Amt Unit Ingredient

9 lbs Briess 2-row Malt
1/4 lb Black Patent Malt
1/2 lb Roast Barley
1/2 lb Chocolate Malt
1 lb Crystal Malt 120L
1/4 lb Great West Malted Wheat
1/4 lb Flaked Wheat
1 oz Willamette Hops Pellets 4.2% ALPHA (First Wort)
1/2 oz Willamette Whole Hops 4.9% ALPHA (Bitter)
1/2 oz Willamette Whole Hops 4.9% ALPHA (Flavor)
1/2 oz Willamette Whole Hops 4.9% ALPHA (Aroma)
1 vial White Labs Irish Ale Yeast WLP004
2 lb Unsweetened Organic Flaked Coconut
35 oz Amy and Brian's Coconut Juice (with pulp)
1 tsp Mexican Vanilla
1/2 oz Lactose (milk sugar)
1/2 lb German Black Malt ("dry malt")
200 grams Munton's Kreamyx primer and head conditioner
Brew Schedule Event Time
Start Mash 12:10
Recirculation 1:20
Sparge 2:00
End Sparge 3:25
First Hops 3:45
Second Hops 4:20
Heat Off 4:45
Pitch Yeast 5:30
Rack Schedule Event Date Gravity
Date Made 10/29/2006 1.052
Rack 11/08/2006 1.014
Rack 11/12/2006 1.008
Bottled 12/05/2006 1.010
Initial fermentation was a straight-forward stout. Added 2 lb unsweetened flaked coconut (finely chopped in blender) while racking into secondary. Toasted about 1/3 of it at 250F for about 15-20 minutes. Boiled untoasted coconut in 2 cans (35 oz) Amy and Brian's Coconut Juice (with pulp) for 2 minutes to sanitize, then covered and chilled before adding to carboy with toasted coconut and vanilla using a funnel. About 6 inches of coconut and fat floated to the top of the carboy. The rest of the coconut danced around merrily as fermentation started back up vigorously. Racked again after a few days. (I was going on vacation for a few weeks, and didn't want to leave it on the coconut for that long.) At bottling time, I noticed it did not have the malt character or color I was hoping for... almost a brown ale instead of a stout. I decided to try "dry malting", a term nobody I talked to had heard of. I steeped 1/2 lb German Black Malt in a couple of quarts of water at about 150F for 20 minutes. Then I added 1/2 oz lactose and Munton's Kreamyx bottling sugar/head conditioner. Brought to a boil to sanitize, and added to the bottling bucket once cool. Kreamyx did a good job of carbonating and helping with head retention (I think) and didn't seem to impart any noticible off-flavors by my taste.

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Reason: title mistake
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Old 12-19-2007, 03:05 AM   #2
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I guess nobody likes coconut.

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Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
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Old 12-19-2007, 03:10 AM   #3
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What happens to the coconut in fermentation? 2 lbs seems a lot. Does it reduce very far?

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Old 12-19-2007, 03:14 AM   #4
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It just sounds gross to me. I will take one bottle in a swap and give it due consideration, but otherwise, yuck.

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Old 12-19-2007, 03:28 AM   #5
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Quote:
Originally Posted by Schlenkerla
I guess nobody likes coconut.
Hehehe, I know I don't! Looks tasty otherwise .
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Old 12-19-2007, 05:07 PM   #6
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Default About Coconut Cream Stout...

Quote:
Originally Posted by Fingers
What happens to the coconut in fermentation? 2 lbs seems a lot. Does it reduce very far?
I have to say that I haven't tried this. It just sparked my interrest. I also like coconut and roasted coconut. I thought the roasted coconut would fit in well with the roasted malts and the sweetness of a cream stout.

I think the coconut is akin to dry hopping or a late hop addition. Its more for smell than flavor. I'm thinking it adds flavor too. The coconut water is naturally sweet sterile water. It will really create a 2ndary ferment. Look at the comments in the recipe. The solid coconut will remain in the fermenter I'm guessing. I think the flavor will be mostly from the juice.

As for how it tastes. See this rating. I believe its made in a Colorado Micro Brewery and derived from a HB competition.

http://www.ratebeer.com/beer/mountai...ut/69617/1270/
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Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

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Old 12-22-2007, 10:35 PM   #7
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Oo this sounds interesting, I really love coconut, but I'm finding it hard to imagine what it'll taste like in a stout. Mmmm, makes me want to go to AG more and more! Arggg damn my tiny budget, aka empty bank account.

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Bottled:my Belgian-like Wit, Mac's Lager (nz kit), James Squire Amber Ale clone, Cheesefood's Vanilla Caramel Cream Ale, Munton's wheat and possibly some of my cider hidden somewhere - it seems to pop up somtimes, lol I guess I should have labelled them.
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Old 01-11-2008, 07:58 PM   #8
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Don't know why I just found this thread, but I had the Toasted Coconut Cream Stout at the Mountain sun last winter and it was absolutely fantastic...I might have to brew this...

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Old 02-01-2008, 08:25 PM   #9
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FYI for all coloradans, this beer is back on tap at the Mountain Sun for stout month!!! Get some while you can, I'll be there tonight!

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Old 04-19-2008, 12:17 AM   #10
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So I comminicated with Adam, the guy who published this recipe a few times via e-mail and brewed up 10 gallons on tuesday after work. Will probably rack onto the coconut this weekend. I'll keep you all update, but I am really looking forward to this. He gave me a number of tips (apparently the Mt. Sun changed up his original recipe (they included the coconut in the boil and did not add the coconut juice, the other issue with all their beers is that they go straight from primary to keg, no aging) and he thought his way was actually better.

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