Recipe Type: Extract Yeast: Nottingham Batch Size (Gallons): 5 Gallon Original Gravity: 1.06 Final Gravity: 1.01? Boiling Time (Minutes): 60 Color: Dark Primary Fermentation (# of Days & Temp): 7 / 70 Secondary Fermentation (# of Days & Temp): 10 / 60
7 ½# Dark LME
½# Roasted Barley grain
3/4# Black Patent Malt
½# Crystal Malt
½# Torified Wheat
1 1/2 oz Northern Boiling Hops
1 package of ale yeast.
Steep Grains to 165, Then remove and add LME, Bring to Boil. Add Hops for 60 minutes, cool and pitch yeast.
Rack onto 3 cups grated Confectioners Coconut, and let it sit for 10 days. Be carefull to avoid the oil that will be on top of the beer when racking to bottle bucket.
Bottle with 5 oz Priming sugar and 1 1/2 Litre of Rum. Appleton Estates.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
I kinda forgot to add the coconut until about 12 hours later, about 6 hours into the crazy fermenting.
So... Now that's it's been about 24 total hours into it, the fermenting action has noticably died down, just gave the container a good shake/swirl to make sure the yeast are awake, and it picked back up again.
Would you reccomend bottling when the fermenting has stopped or when the FG has stopped?
Or should I re-rack with all the coconut in there?
edit: I'm thinking about what kind of rum I should add... my roommate is a big "flor de cane" fan. Or maybe a cheaper rum?
how much coconut flavor do you get from this? Im not a very big fan of coconut so I dont really want it overpowering the flavor of the beer... I'm guessing the rum really raises the ABV...
I have actually decided against the real coconut in secondary, I've done it in 2 meads now, and it's just more of a mess than I need. I have been having great luck bottling with flavored rum, and I happen to be a fan of Malibu! (I am thinking 1/2 bottle for my needs) I add the rum at bottling time, so it's easy to adjust the flavor.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
This is a seriously good beer. I quote my roommate saying, "This is by far the best beer you've made yet".
I followed the exact recipe, except I added 0.75 L of rum to 5 gallons (instead of the 1.5 L). The coconut is a really far off background taste, and it finishes with a taste of rum. Great.
I will add a picture later, it looks great too- I thought I would have lost head because of the coconut, but it seems to have decent head all the way through.
Thanks again BK.
ps- I didn't force carb, I primed mine and bottled it.
That my friend is what it's all about! I'm SO GLAD that you've enjoyed it. And seeing your head there....I'm back on track for real coconut.
Quote:
Adding the rum in there doesn't affect bottle carbing? Or are you force carbing?
Actually..YES. The Malibu does affect bottle carbing...slightly. In my Bananas on the beach, I added 750 ml and normal priming sugar. That was so foamy that it is hard to pour....but I don't think that 1/2 that amount would be undesirable, although I may cut back to 4 oz of priming sugar if this were the case.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
Can someone who's brewed this post what kind of final gravity they ended up with? Mine is higher than expected, and i'm not sure if something got stuck in fermentation, or if the coconut introduced lots of unfermentable sugars to the mix?
PS - Haven't added the rum yet although I'm sure that would discombobulate it even more
__________________
Kegged: Citra IPA
Bottled:*empty*
Fermenting: Dusseldorf Alt
Planned: Black IPA, Munich Helles, Belgian Golden Strong, IIPA, Serrano/Habanero Cream Ale...
Pirate Ale
Linear Mode
