Quote:
Originally Posted by kaj030201
- I dont really want to use coconut extract, rather I want to use toasted coconut. About how much is necessary? I want the flavor to be fairly pronounced.
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Coconut doesn't have an assertive flavor like cherry or raspberry so you will need to use more to have a pronounced flavor. I would add 3-5lbs of toasted coconut with 20 min. left in the boil and at bottling add coconut extract to taste.
Quote:
Originally Posted by kaj030201
- What type of hops would do best with the sweet coconut?
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I would recommend using only bittering hops--no flavor or aroma to get in the way of the coconut.
Quote:
Originally Posted by kaj030201
- What type of yeast is best suited for a sweet (coconut coffee) stout?
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You can use English Ale yeast (WLP002 or WY1968) or Irish Ale yeast (WLP004 or WY1084) If you are to go with Irish Ale i would recommend adding lactose at the end of the boil or at bottling to backsweeten
Quote:
Originally Posted by kaj030201
- I am considering spring water (preferably Hawaiian spring water). My tap water is just ok. Is spring water a good option?
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Spring water is fine.
Hope this helps!
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Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout
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