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Old 04-08-2013, 06:05 PM   #71
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This is for a 5 gallon recipe, just double everything, if you want to 10 gallons

Estimated: OG 1058 : IBU's 48

steep grains in 152* water for 30-45 min


6.5 # DME

1 lbs 8.6 oz Chocolate Malt
9.2 oz Caramel/Crystal Malt 80L


1.31 oz Northern Brewer - Boil 60.0
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.66 oz Goldings, East Kent Boil 10.0 min Hop

1.0 pkg English Ale (White Labs #WLP002)-

14.00 oz Coconut Toasted (Secondary 14.0 days)

I use Whole Foods organic Unsweetened flaked coconut.
Toast coconut in oven at 325 degrees for 20-25 min. Till golden brown
ok so im still new to alot of this so I know this might be a dumb question but what does DME stand for I want to try and make thi this weekend
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Old 04-08-2013, 06:12 PM   #72
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ok so im still new to alot of this so I know this might be a dumb question but what does DME stand for I want to try and make thi this weekend
Dry Malt Extract
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Old 04-09-2013, 12:02 PM   #73
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ok so im still new to alot of this so I know this might be a dumb question but what does DME stand for I want to try and make thi this weekend
DME = Dry Malt Extract.
LME = Liquid Malt Extract.

The difference here is analogous to the difference between dehydrated milk and condensed milk. Both are preserved forms of "milk" that take up less space than fresh milk; they're simply reduced to different extents.

They are largely interchangeable, except that the quantity you need will vary owing to the higher or lower concentration of sugars in each. Here's a quick conversion chart for DME to LME to All-Grain:

http://www.jaysbrewing.com/2011/11/1...dme-lme-grain/

Could somebody more knowledgeable than I explain the relative merits of LME vs. DME? I've used both with great success. The only differences I've found are (1) that DME is slightly cheaper and (2) DME has a greater tendency to boil over.

-Chris
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#7.1. Coconut Porter (wedding version; cellared)
#8. Pumpkin Spiced Porter (one left)
#9. Munich Helles (drinking well)
#10. Café au Lait Stout (bottled)

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Old 05-18-2013, 06:03 PM   #74
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This Beer took second place in a local BJCP comp, in category 23 Specialty Beer

The results from judging said it was low in carbonation and if was better carbed it would have been a world class beer. I had filled up bottles from kegerator just pouring from tap, guess I need to use the Bowie bottler I have in future.
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Old 05-18-2013, 07:31 PM   #75
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I am one of those that has never made the same beer twice. Only been at this since last October. I want to have about 4 beers that make a lot and Coconut Porter is one of them.....who has the Maui clone? I made this recipe back in December(I think) and I had problems with it carbonating because I had the bottles in our cold bedroom. The beer is good now but there is not even a hint of coconut taste. I have seen other recipes where they put coconut into the boil.

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Old 05-29-2013, 02:10 AM   #76
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Not to start the primary only vs. secondary debate, but for those that have made this recipe, just wondering if there's any reason why you can't add the toasted coconut to the primary and not do a secondary? I'm struggling with how to get the coconut in muslin bags into my glass carboy that I use when I actually do a secondary. Thanks.

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Old 05-29-2013, 02:17 AM   #77
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cough up the bucks..get a bucket for secondary requiring "stuff".

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Old 05-29-2013, 02:30 AM   #78
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This is probably for a different forum, but I was always under the impression that you didn't want to use a 6.5 gallon bucket for a secondary due to too much headspace. That's why I was curious if you could throw the coconut in the primary rather than trying to squeeze it through a carboy? I dry-hop in the primary all the time, but I was wondering if there was a reason not to do this with coconut.

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Old 05-29-2013, 01:07 PM   #79
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Quote:
Originally Posted by Duncan83865
This is probably for a different forum, but I was always under the impression that you didn't want to use a 6.5 gallon bucket for a secondary due to too much headspace. That's why I was curious if you could throw the coconut in the primary rather than trying to squeeze it through a carboy? I dry-hop in the primary all the time, but I was wondering if there was a reason not to do this with coconut.
That's for the most part true, if you are doing a secondary for a wk, the yeast still in suspension will absorb the o2 in the headspace and not have an off affect. One side effect of dry hopping on a yeast cake is things sink into the cake and the flavor and aroma will become trapped in the cake and not in suspension.
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Old 05-29-2013, 05:59 PM   #80
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Not sure about a chemical or biological reason why you can't, but the beer will clarify a lot more if you put it into secondary.

The chief practical advantage I see is being able to let the beer age before adding the coconut. The porter, IMHO, starts getting really good about 8 weeks in--it dries out a little bit and gets a little bitter in a pleasant way. During this time, however, the coconut flavor fades drastically. Thus I'd recommend letting the porter age on its own in secondary for 4-6 weeks, then adding the toasted coconut for another two weeks. This should let you impart the coconut flavor while still having a nicely developed beer.

Don't bother with a muslin bag. Just get a friend, make a wide-mouthed funnel out of paper, and add the coconut directly to your secondary fermenter/carboy. Don't worry about it getting stuck at the back end--it will clean out easily with a little water.

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#7.1. Coconut Porter (wedding version; cellared)
#8. Pumpkin Spiced Porter (one left)
#9. Munich Helles (drinking well)
#10. Café au Lait Stout (bottled)

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