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Enjoyed this as a sessionable belgian IPA, would be easy to bump up a percent or two ABV if you wanted though. the key was the chimay yeast and cascade hops IMO http://www.brewtoad.com/recipes/the-grains-of-castamere

gingerbread spices! edit: derp

Ended up just using a medium roast regular coffee, couldn't find any coconut flavor in time.

It's fantastic. All my friends are saying it's my best beer yet. Personally I don't think it has as much coconut flavor as actual last snow, but some of my friends disagree. No problems with head retention, although I didn't filter very well and every other bottle has a small piece of shredded...

One time I boiled some chicken for my cat (don't ask). The next day I made beer and used that same pot to boil and then chill my top off water. Water tasted like chicken. Chicken beer ftw.

I just bottled my own coconut porter today and got very similar results, 5 gallons/2 lbs coconut gave me 4.5 gallons to bottle. Not bad.

So today I bottled the Last Snow clone. I ended up adding 2 cups of cold brewed coffee and half a capful of vanilla extract at bottling along with the bottling sugar. The taste is fantastic. Will probably up it to 1lb lactose next time, could use a hint more sweetness. It's very full bodied...

So I can use the stovetop pasteurization method with Montrachet?

Anyone ever get a good recipe for this to work?

NICE! I'd like to do an imperial version as well, first I wanted to do a clone to take over to the guys at Buddha. Will keep you posted.

Should have bottled tonight but a rough exam schedule is making me wait til Friday. Tastes AWESOME right now though out of the fermenter. No coconut extract necessary, the shredded coconut flavor is definitely prominent. Next time I'll add a split vanilla bean or two to help bring out the caco...

I've been adding about 1/4 of my extract at 60 min, and the rest with like 10 min left. I've read that you need a little extract in there from the beginning for good hop utilization. Who knows if thats true though. I also like avoiding the darker colors and cooked extract taste like another...

Hey guys, want to come up with a relatively low ABV chocolate chili stout for extended sipping this winter. What do you think about this recipe? I'm going for a semi sweet chocolatey flavor, maybe enhanced with some vanilla bean, with a spice kick near the end. NOT looking for much of the...

^^BTW, this tasted like a slightly more tart Bell's Oarsmen.

I dunno if this is what you are looking for, but this is how I did a sour berliner weiss with extract in a 4 week timeframe. I made wort with about 50/50 wheat/pilsen DME at about 1.038 OG. After cooling the wort to 95ish degrees. Pitched Wyeast lacto and put the brew kettle in the oven. Kept...

Sweet idea. Maybe some coconut flavored coffee... http://www.greenmountaincoffee.com/coffee/ft_island_coconut

Edit: derp

Got a little delayed, it's in primary now going to secondary on Monday. Haven't added any coffee yet, what were you thinking?

I ended up changing the recipe a bit, it's fermenting now. 8.00 lb Pilsen Light DME (2 added at the beginning, 6 in the last 15 min) 1.00 lb Chocolate Malt 0.50 lb Roasted Barley 0.25 lb Black malt 0.25 lb Caramel malt 3 oz Willamette, 2 at beginning of boil and 1 towards the end. 0.75lbs...

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