petetheo

Recipes 

Yeah, I knew what racking was but for some reason when I heard "I racked it over the coconut" I had this elaborate setup concocted in my mind. Haha.

jbrookeiv

Recipes 

How much extract did you use? This sounds great.

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Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA

powerfreak

Recipes 

I toyed with that idea, but I haven't had any problems with head retention yet.

I used unsweetened dry coconut flakes from Sprouts here in AZ. When I toasted it, it becomes golden/brown and drier, so I wasn't too concerned about the oils.

I also wanted as much contact with the beer as possible, so the bag idea was out for me. It would make clean-up a lot easier, but you'd still need to do it in a wide mouth vessel like a bucket. The skinny neck of a carboy + a 1 lb bag of toasted coconut that's going to absorb liquid = still a bitch to get out of a carboy!

My buddy had his first bottle of the new batch and he is wicked happy, so I'm sticking with the recipe and the methods I've used so far.

powerfreak

Recipes 

Better that thought than being racked in the coconuts!

powerfreak

Recipes 

Not sure if this was meant for me or not, so... here's the recipe!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Toasted Coconut Macadamia Porter
Brewer: SeanZilla
Asst Brewer:
Style: Brown Porter
TYPE: Extract
Taste: (34.5 according to ASH Oktobertfest score sheets)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.00 gal
Estimated OG: 1.059 SG
Estimated Color: 34.6 SRM
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: - ??? %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU

7 lbs Amber Liquid Extract (12.5 SRM) Extract 65.06 %
1 lbs Chocolate Malt (350.0 SRM) Grain 9.29 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 6.97 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.86 %
8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4.65 %
1.00 oz Brewer's Gold [9.30 %] (60 min) Hops 28.4 IBU
0.50 oz Kent Golding [7.20 %] (15 min) Hops 5.5 IBU
1.00 lb Coconut, Toasted (Secondary 10.0 days) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains (30 minutes) @ 155

Notes:
------
Primary 10 days
Secondary 10 days
2 fluid oz of Fairie's Finest Macadamia Nut Extract added at bottling.
Bottled with 4.5 oz of corn sugar

FYI... used Danstar Dry Nottingham on the all-grain. Windsor would work nicely too.

mjrtom

Recipes 

Sweet man, thanks so much. Got a biochem exam on Tuesday, and I'm strongly considering brewing myself this beauty afterwards as a reward (even if i do poorly).

My roommates/brewing partners aren't too keen to brew a Christmas beer, and since it's not my turn to be brew master, we are most likely brewing a Bear Racer 5 clone. So I might just go ahead and buy a second primary :P. You can never have too much beer!

mjrtom

Recipes 

brewing on tuesday!

i want to get a distinctive "almond joy" taste, but still retain the original porter base.

do you guys think that i should add cocoa powder at the end of my boil? if so, when and how much?
or will the basic porter taste (using powerfreak's recipe as a guideline) be sufficiently chocolaty?