- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,896
Cheese - I saw this recipe and immediately thought of you... I'm finally gonna make your VCCA tomorrow. Need to check on the hop inventory and pick up DME for priming but I'm all set to go!!
This baby is next!!!!
Brewer Adam Boggs
Style Cream Stout
Batch Size 5 Gallons
URL CoconutCreamStout
http://www.aircrafter.org/boggs/homebrew/recipes/2006.10.29-Coconut_Cream_Stout.xml
http://www.aircrafter.org/boggs/homebrew/CoconutCreamStout/
Ingredients Amt Unit Ingredient
Brew Schedule Event Time
Initial fermentation was a straight-forward stout. Added 2 lb unsweetened flaked coconut (finely chopped in blender) while racking into secondary. Toasted about 1/3 of it at 250F for about 15-20 minutes. Boiled untoasted coconut in 2 cans (35 oz) Amy and Brian's Coconut Juice (with pulp) for 2 minutes to sanitize, then covered and chilled before adding to carboy with toasted coconut and vanilla using a funnel. About 6 inches of coconut and fat floated to the top of the carboy. The rest of the coconut danced around merrily as fermentation started back up vigorously. Racked again after a few days. (I was going on vacation for a few weeks, and didn't want to leave it on the coconut for that long.) At bottling time, I noticed it did not have the malt character or color I was hoping for... almost a brown ale instead of a stout. I decided to try "dry malting", a term nobody I talked to had heard of. I steeped 1/2 lb German Black Malt in a couple of quarts of water at about 150F for 20 minutes. Then I added 1/2 oz lactose and Munton's Kreamyx bottling sugar/head conditioner. Brought to a boil to sanitize, and added to the bottling bucket once cool. Kreamyx did a good job of carbonating and helping with head retention (I think) and didn't seem to impart any noticible off-flavors by my taste.
This baby is next!!!!
Brewer Adam Boggs
Style Cream Stout
Batch Size 5 Gallons
URL CoconutCreamStout
http://www.aircrafter.org/boggs/homebrew/recipes/2006.10.29-Coconut_Cream_Stout.xml
http://www.aircrafter.org/boggs/homebrew/CoconutCreamStout/
Ingredients Amt Unit Ingredient
9 lbs Briess 2-row Malt
1/4 lb Black Patent Malt
1/2 lb Roast Barley
1/2 lb Chocolate Malt
1 lb Crystal Malt 120L
1/4 lb Great West Malted Wheat
1/4 lb Flaked Wheat
1 oz Willamette Hops Pellets 4.2% ALPHA (First Wort)
1/2 oz Willamette Whole Hops 4.9% ALPHA (Bitter)
1/2 oz Willamette Whole Hops 4.9% ALPHA (Flavor)
1/2 oz Willamette Whole Hops 4.9% ALPHA (Aroma)
1 vial White Labs Irish Ale Yeast WLP004
2 lb Unsweetened Organic Flaked Coconut
35 oz Amy and Brian's Coconut Juice (with pulp)
1 tsp Mexican Vanilla
1/2 oz Lactose (milk sugar)
1/2 lb German Black Malt ("dry malt")
200 grams Munton's Kreamyx primer and head conditioner
1/4 lb Black Patent Malt
1/2 lb Roast Barley
1/2 lb Chocolate Malt
1 lb Crystal Malt 120L
1/4 lb Great West Malted Wheat
1/4 lb Flaked Wheat
1 oz Willamette Hops Pellets 4.2% ALPHA (First Wort)
1/2 oz Willamette Whole Hops 4.9% ALPHA (Bitter)
1/2 oz Willamette Whole Hops 4.9% ALPHA (Flavor)
1/2 oz Willamette Whole Hops 4.9% ALPHA (Aroma)
1 vial White Labs Irish Ale Yeast WLP004
2 lb Unsweetened Organic Flaked Coconut
35 oz Amy and Brian's Coconut Juice (with pulp)
1 tsp Mexican Vanilla
1/2 oz Lactose (milk sugar)
1/2 lb German Black Malt ("dry malt")
200 grams Munton's Kreamyx primer and head conditioner
Brew Schedule Event Time
Start Mash 12:10
Recirculation 1:20
Sparge 2:00
End Sparge 3:25
First Hops 3:45
Second Hops 4:20
Heat Off 4:45
Pitch Yeast 5:30
Rack Schedule Event Date Gravity
Date Made 10/29/2006 1.052
Rack 11/08/2006 1.014
Rack 11/12/2006 1.008
Bottled 12/05/2006 1.010
Recirculation 1:20
Sparge 2:00
End Sparge 3:25
First Hops 3:45
Second Hops 4:20
Heat Off 4:45
Pitch Yeast 5:30
Rack Schedule Event Date Gravity
Date Made 10/29/2006 1.052
Rack 11/08/2006 1.014
Rack 11/12/2006 1.008
Bottled 12/05/2006 1.010
Initial fermentation was a straight-forward stout. Added 2 lb unsweetened flaked coconut (finely chopped in blender) while racking into secondary. Toasted about 1/3 of it at 250F for about 15-20 minutes. Boiled untoasted coconut in 2 cans (35 oz) Amy and Brian's Coconut Juice (with pulp) for 2 minutes to sanitize, then covered and chilled before adding to carboy with toasted coconut and vanilla using a funnel. About 6 inches of coconut and fat floated to the top of the carboy. The rest of the coconut danced around merrily as fermentation started back up vigorously. Racked again after a few days. (I was going on vacation for a few weeks, and didn't want to leave it on the coconut for that long.) At bottling time, I noticed it did not have the malt character or color I was hoping for... almost a brown ale instead of a stout. I decided to try "dry malting", a term nobody I talked to had heard of. I steeped 1/2 lb German Black Malt in a couple of quarts of water at about 150F for 20 minutes. Then I added 1/2 oz lactose and Munton's Kreamyx bottling sugar/head conditioner. Brought to a boil to sanitize, and added to the bottling bucket once cool. Kreamyx did a good job of carbonating and helping with head retention (I think) and didn't seem to impart any noticible off-flavors by my taste.