Trying to get some opinions on a coconut rum porter recipe. I'm not looking to use anything like malibu's coconut rum but rather using actual toasted coconut and aged rum. My friend found a rum which is a 12 year old bourbon barrel aged blended rum, it's sweet and delicious and he wants to make a beer with it. After looking at recipes for a vanilla porter, bourbon barrel porter, and KBS clone that I've done plus a maui coconut porter clone, we've come up with the following recipe.
5.5 gallon all grain batch
OG 1.060-1.070 (maybe 1.068?)
IBU somewhere in the low to mid 30s?
Mash 155 for 60-90min
Boil for 60-90min
10lbs Maris Otter
0.5lb Black Malt
0.5lb Pale Chocolate Malt
0.5lb Dark Chocolate Malt
0.5lb Dark Crystal
0.5lb Oats (to help with head retention due to coconut oils)
1.5oz Goldings 60min
1.0oz Willamette 30min
0.5oz Goldings 15min
Yeast either 1056 or a London ale yeast
28oz of coconut toasted at 325 for 20-25 minutes in secondary for 14 days
16oz of rum in secondary
As you can see the recipe is a little loose but I think it's a pretty good start. The only software I have for beer recipes is an app on my phone so it's not the greatest. We've never worked with coconut before so I'm not sure about amounts and toasting it. The good thing about the coconut and rum is that if it ends up being a little too much we can age the beer and it should mellow out.
Also not sure if we should put the rum on any kind of oak before tossing it in.
Any suggestions would be much appreciated