I brewed a coconut porter several months ago and still have a little in the keg. It's a really good porter, but the coconut character is pretty subtle. I was trying to make something similar to Maui Brewing's Coconut Porter. Here's what I did, and what I may try in the future.
I bought 4 coconuts from the local whole foods store. For each coconut, I split it and put the "milk" in a container. I then scooped out all of the coconut meat and chopped it. I put it in a frying pan and cooked it until there was a lot of light tan pieces.
I used one coconut and the milk for the mash.
I added one coconut and the milk at the end of the boil (5 min).
I added one coconut and the milk (pasteurized) to primary.
I added one coconut and the milk (pasteurized) to secondary.
In each case, the amount of coconut was a little under a pound.
People who have tasted it said it was a good porter, but didn't pick up the coconut until I told them there was some in it. Next time I think it would be better to just add it all in secondary. Real coconut extract may be more effective.
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Uff Da Picobrewery
Primary:
Secondary:
Kegged: Jarl Pils (Noble Pils Clone), Erik the Red Ale, Yuletide CarØl, West Coast Red, Saison Dans L'Abime (Black Saison), Belgian Blonde
Bottled: Yule Gruit, Unhallowed BGSA (10-10-10), Nymphetamine Barleywine (999)
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