Kava & Yerba Mate Coconut Porter
I had an interesting idea the other day: I'd like to try to brew some beer with kava! I have been really enjoying kava recently; it is a nice way to reduce stress without compromising one's faculties. Previously, I had been thinking about brewing a beer with yerba mate, and I know that some really delicious brews have been produced using mate. In my attempt at being creatively crazy, I have decided that I am going to make a beer with BOTH kava and yerba mate! I'm going to call it a "Blitzkrieg Coconut Porter." I've decided to go with roasted yerba mate, as it has a chocolaty flavor, and make this brew into a chocolate porter. Furthermore, it has been my experience that the taste of kava marries very well with coconut, so I've decided to make it a chocolate coconut porter... I have no idea if this is going to be good or not, so I was wondering if anyone might have some suggestions!
Blitzkrieg Coconut Porter
Style: Robust Porter
Type: All Grain
ABV: 4.85 %
Efficiency: 70 %
Boil Size: 4.50 Gal
Batch Size: 5.00 Gal
Color: 47.9 SRM
Boil Time: 60 minutes
Primary 14 days @ 68.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 21 days @ 74.0°F
Grains & Adjuncts
8.50 lbs of Pale Malt, Maris Otter, 60 mins
2.00 lbs of Chocolate Malt, 60 mins
0.75 lbs of Caramel/Crystal Malt - 80L, 60 mins
1.30 ozs of Northern Brewer, 60 mins
0.75 ozs of Goldings, East Kent, 10 mins
Wyeast Labs 1318: London Ale III
1.00 tsp of Irish Moss, 15 mins before end of boil
3.50 oz of Roasted Yerba Maté, brewed separately and added to cooling wort
1.00 lb of Kava Root, brewed separately and added to cool wort
1.00 lb of Organic Flaked Coconut, toasted
Toast flaked coconut in oven @ 325 degrees for 20-25 minutes, until golden brown.
Soak yerba maté in 1/2 gallon of 180 degree (F) water and steep for 5 minutes. Strain and add to wort as it is cooling, when it reaches ~180 degrees F.
Soak kava root (I used kava root chips) in 1.5 gallons of cool water for 45 minutes. Strain and add to cooled wort (70 degrees F) during aeration.
Put coconut into muslin bag, weigh it down with marbles, and add to secondary fermenter for entire duration.
4 oz Corn Sugar - Bottle Carbonation
Adventures in home brewing:
never heard of kava . This thread got me looking. Sounds worth trying. Where do you get yours? What form?
There is plenty of info on kava here at homebrewtalk, in fact. I've got about two pounds of kona in the cabinet but haven't really been drinking it too much this year. I never really cared too much for mixing it with alcohol, but I'm sure you could definitely find a good balance. What would your method of brewing the kava look like?
Also, I just brewed up a Yerba Ale last night. Small world.
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