Brewing with Coconut??

I'm attempting a to do a tropical Imperial IPA, and wanted to use coconut in the secondary. How much is too much, I was thinking of using 1lbs - 2lbs of toasted coconut. Any suggestions?



Here's what I'm thinking
Munich Malt 10L 12.0 oz
Victory® Malt 9.0 oz
CARAPILS® 9.0 oz
Extra Light LME 9.0 lb
Pilsen Light DME 2.0 lb

Hops

Warrior United States 1.0 oz 60 min Boil
Calypso United States 1.0 oz 45 min Boil
Citra United States 1.0 oz 30 min Boil
Calypso United States 1.0 oz 15 min Boil
Citra United States 1.0 oz 5 min Boil
Citra United States 1.0 oz 11 days Dry Hop
Yeasts

NAME LAB ATTENUATION TEMP
Brettanomyces Bruxellensis 5112 Wyeast 80.00% 60°F – 75°F

I've read that Brett as the primary yeast will give off very tropical aromas.

I made a coconut porter last winter. I used 1 lb of roasted coconut after flame out. Turned out good but flavor was subtle. I would not be afraid to use 2 lbs.

I just made a coconut brown ale with 2kgs (~4.5lbs) and the coconut was pretty strong but not overwhelming.

Thanks for the advise, I think I'll try 2lbs and see how it comes out. Did either of you have problems with head retention?

BOHICA422 said:

Thanks for the advise, I think I'll try 2lbs and see how it comes out. Did either of you have problems with head retention?

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I didn't have any issues. It didn't seem any different than most beers.

jbergen said:

I just made a coconut brown ale with 2kgs (~4.5lbs) and the coconut was pretty strong but not overwhelming.

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5 gallon batch? How much beer did you lose to the coconut? I want to do something big on coconut.

Head retention was fine on mine too.