Spice, Herb, or Vegetable Beer Coconut Porter
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PoconoParadiso
Active Member
Well, I just did a 5 gallon partial mash of a version of this beer yesterday. I tweaked it a bit to make it an imperial porter, and have/will add additional ingredients, but here's what I brewed:
8 lbs Pale Liquid Malt Extract
1.5 lb Munich Malt
1lb Chocolate Malt
9oz Caramel/Crystal Malt 80l
8 oz Carapils
1 lb Flaked oats
.75oz Northern Brewer Hops (45 Mins)
1 whirl loc tablet (15 mins)
4 0z cocoa powder (15 mins)
8 oz Toasted Coconut (10 mins)
5 oz toasted chopped Macadamia nuts (10 mins)
.5 oz East Kent Goldings (10 mins)
8 0z lactose (10 mins)
½ tsp yeast nutrient (10 mins)
Wyeast 1098 British Ale
2 lbs Organic, unsweetened toasted Coconut (7-14 days secondary)
4 0z Kona Coffee (secondary)
Hopville Beer Calculus has this one coming in at 8% ABV.
8 lbs Pale Liquid Malt Extract
1.5 lb Munich Malt
1lb Chocolate Malt
9oz Caramel/Crystal Malt 80l
8 oz Carapils
1 lb Flaked oats
.75oz Northern Brewer Hops (45 Mins)
1 whirl loc tablet (15 mins)
4 0z cocoa powder (15 mins)
8 oz Toasted Coconut (10 mins)
5 oz toasted chopped Macadamia nuts (10 mins)
.5 oz East Kent Goldings (10 mins)
8 0z lactose (10 mins)
½ tsp yeast nutrient (10 mins)
Wyeast 1098 British Ale
2 lbs Organic, unsweetened toasted Coconut (7-14 days secondary)
4 0z Kona Coffee (secondary)
Hopville Beer Calculus has this one coming in at 8% ABV.
added 2lbs toasted coconut chips and 2 vanilla beans soaked in bourbon to mine last night, letting that sit for about 10 days then either kegging or bottling, can't decide yet. Not sure if I will drink fast enough to keg it.
OP
OP
Remade this last week toasting the coconut now to add to secondary
Can't wait till i can taste this again.
Can't wait till i can taste this again.
OP
OP
You can get Marris Otter malt extract at Northern brewer
Estimated: OG 1058 : IBU's 48
steep grains in 152* water for 30-45 min
6 lbs Pale Liquid Extract (8.0 SRM) Extract 4 62.4 %
1 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 3 15.6 %
1 lbs 8.6 oz Chocolate Malt (350.0 SRM) Grain 1 16.0 %
9.2 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 6.0 %
1.31 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 5 43.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.66 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 7 4.7 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.00 ml] Yeast 8 -
14.00 oz Coconut Toasted (Secondary 14.0 days)
Use Whole Foods organic Unsweetend flaked coconut.
Toast coconut in oven at 325 degrees for 20-25 min. Till golden brown
Make sure you keep checking the coconut as you don't want it to burn it only took 17 min to get where I wanted today
Is there a partial grain recipe. I am so not equipped to do all grain and do not aspire to be. I admire the practice, but I just don't have the space or time. I use DMEs and grains and hops for my beers. So, my question is, can you break this down for a grains with extract recipe?
Would be awesome if you could...
Thanks,
T. Brady
Would be awesome if you could...
Thanks,
T. Brady
OP
OP
This is for a 5 gallon recipe, just double everything, if you want to 10 gallons
Estimated: OG 1058 : IBU's 48
steep grains in 152* water for 30-45 min
6.5 # DME
1 lbs 8.6 oz Chocolate Malt
9.2 oz Caramel/Crystal Malt 80L
1.31 oz Northern Brewer - Boil 60.0
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.66 oz Goldings, East Kent Boil 10.0 min Hop
1.0 pkg English Ale (White Labs #WLP002)-
14.00 oz Coconut Toasted (Secondary 14.0 days)
I use Whole Foods organic Unsweetened flaked coconut.
Toast coconut in oven at 325 degrees for 20-25 min. Till golden brown
PackerfaninSanDiego
Member
Picked up my Porter Extract Kit yesterday,,along with vanilla beans. I was/am going to do a Coconut Porter with vanilla beans? Soaked in Bourbon? Do the vanilla and coconut mix well together or should I do one or the other? I looked for a recipe with coconut, vanilla and bourbon but no luck.
On a side note.I'm bottling my Coffee Porter today
On a side note.I'm bottling my Coffee Porter today
OP
OP
Some others have used vanilla beans, I am guessing with good results
personally I have never used them.
But I don't see why it would not go well together.
PackerfaninSanDiego
Member
how much bourbon did you use?
Around 1 cup. It turned out very good. Had about 6 pints last night.
daggers_nz
Well-Known Member
I will be using your grain/hop bill and replacing the coconut with some vanilla beans. What temperature did you ferment at? Cheers
PackerfaninSanDiego
Member
planning on getting a "secondary" bucket so I can drop in the bag of bourban soaked coconut
OP
OP
I all my ales ferment at around 65* - 68* the batch I just keged was fermented at 65* then cold crashed with gelatin to 40* for 2 days before keging. tasted great with a great coconut flavor prior to being keged, can't wait for it to carbonate.
PackerfaninSanDiego
Member
just picked up a 6 gallon bucket for my Coconut Porter....planning on soaking it in Gentleman Jack I have two bags of coconut,,,,which equals a tad over one lb,is this too much?
I used 2lbs for a 5gallon batch and the coconut flavor is fairly subtle I think.
PoconoParadiso
Active Member
Same here. 2 lbs for 5 gallons (.5 to the mash, .5 to the boil, 1 in secondary) yields a very subtle coconut flavor. What it did accomplish wonderfully, is what I'm describing as a coconut milk mouthfeel to the beer - a very full, fluffy texture. I will definitely brew this one again and experiment with more coconut.
OP
OP
I personally think I get a good coconut flavor from 28oz in 10 gallons, it's not overpowering it at all.
I don't see any reason why you shouldn't up the amounts.
PackerfaninSanDiego
Member
I'm going to use what I have and not add more or less. Seeing this is one of my fab brews. I'll modify as needed
cottagebrews
Active Member
Quick question: when I've entered this into a recipe calculator, it's coming out much darker than a "normal" porter. I'm happy to make a non-conforming beer, but I wanted to make sure this was right before I bought my ingredients.
-Chris
-Chris
OP
OP
When I first put this recipe together in the original Beersmith. it transferred the 30-60 SRM for a Robust Porter over with the recipe into Beersmith 2.
although the BJCP guidelines are 22-35 SRM.
I really like this recipe just brewed it again myself waiting for it to carb up properly.
will take pics in a day or two
PackerfaninSanDiego
Member
just turned on the oven to toast the coconut.....will soak it in the JD till tomorrow afternoon and then put it in to steeping bags with some marbles. toss in the two vanilla beans and let it ferment in secondary for two weeks, sound good? am I missing something?
Sounds like a solid plan
PackerfaninSanDiego
Member
tossed in some Sailor Jerry too, thought the booze quantity was low
OP
OP
Well I was at the store and I saw Maui's Coconut porter on the shelf and decided to get a 4 pack, as this was the inspiration for this Beer.
It is not really a clone, just while I was in Hawaii I tried it and enjoyed. So I wanted to make something similar.
Seeing it in the store, I thought I would compare the too.
Mine is on the right.
Appearance:- look very similar in color and head
Nose:- Mine has a little more coconut.
Mouth-feel:- Maui's has a little more body.
Taste :- Mine has a little more coconut, but as they warm up Maui's Coconut shines through more. they both have notes of chocolate
It is not really a clone, just while I was in Hawaii I tried it and enjoyed. So I wanted to make something similar.
Seeing it in the store, I thought I would compare the too.
Mine is on the right.
Appearance:- look very similar in color and head
Nose:- Mine has a little more coconut.
Mouth-feel:- Maui's has a little more body.
Taste :- Mine has a little more coconut, but as they warm up Maui's Coconut shines through more. they both have notes of chocolate
PackerfaninSanDiego
Member
Maui Coconut Rocks!
OP
OP
+1, I could not agree more
freshhoarse
Well-Known Member
Subbed
ok so im still new to alot of this so I know this might be a dumb question but what does DME stand for I want to try and make thi this weekend
OP
OP
Dry Malt Extract
cottagebrews
Active Member
DME = Dry Malt Extract.
LME = Liquid Malt Extract.
The difference here is analogous to the difference between dehydrated milk and condensed milk. Both are preserved forms of "milk" that take up less space than fresh milk; they're simply reduced to different extents.
They are largely interchangeable, except that the quantity you need will vary owing to the higher or lower concentration of sugars in each. Here's a quick conversion chart for DME to LME to All-Grain:
http://www.jaysbrewing.com/2011/11/17/lazy-chart-for-converting-dme-lme-grain/
Could somebody more knowledgeable than I explain the relative merits of LME vs. DME? I've used both with great success. The only differences I've found are (1) that DME is slightly cheaper and (2) DME has a greater tendency to boil over.
-Chris
OP
OP
This Beer took second place in a local BJCP comp, in category 23 Specialty Beer
The results from judging said it was low in carbonation and if was better carbed it would have been a world class beer. I had filled up bottles from kegerator just pouring from tap, guess I need to use the Bowie bottler I have in future.
The results from judging said it was low in carbonation and if was better carbed it would have been a world class beer. I had filled up bottles from kegerator just pouring from tap, guess I need to use the Bowie bottler I have in future.
PackerfaninSanDiego
Member
I am one of those that has never made the same beer twice. Only been at this since last October. I want to have about 4 beers that make a lot and Coconut Porter is one of them.....who has the Maui clone? I made this recipe back in December(I think) and I had problems with it carbonating because I had the bottles in our cold bedroom. The beer is good now but there is not even a hint of coconut taste. I have seen other recipes where they put coconut into the boil.
Duncan83865
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Not to start the primary only vs. secondary debate, but for those that have made this recipe, just wondering if there's any reason why you can't add the toasted coconut to the primary and not do a secondary? I'm struggling with how to get the coconut in muslin bags into my glass carboy that I use when I actually do a secondary. Thanks.
PackerfaninSanDiego
Member
cough up the bucks..get a bucket for secondary requiring "stuff".
Duncan83865
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This is probably for a different forum, but I was always under the impression that you didn't want to use a 6.5 gallon bucket for a secondary due to too much headspace. That's why I was curious if you could throw the coconut in the primary rather than trying to squeeze it through a carboy? I dry-hop in the primary all the time, but I was wondering if there was a reason not to do this with coconut.
Duncan83865 said:
That's for the most part true, if you are doing a secondary for a wk, the yeast still in suspension will absorb the o2 in the headspace and not have an off affect. One side effect of dry hopping on a yeast cake is things sink into the cake and the flavor and aroma will become trapped in the cake and not in suspension.
cottagebrews
Active Member
Not sure about a chemical or biological reason why you can't, but the beer will clarify a lot more if you put it into secondary.
The chief practical advantage I see is being able to let the beer age before adding the coconut. The porter, IMHO, starts getting really good about 8 weeks in--it dries out a little bit and gets a little bitter in a pleasant way. During this time, however, the coconut flavor fades drastically. Thus I'd recommend letting the porter age on its own in secondary for 4-6 weeks, then adding the toasted coconut for another two weeks. This should let you impart the coconut flavor while still having a nicely developed beer.
Don't bother with a muslin bag. Just get a friend, make a wide-mouthed funnel out of paper, and add the coconut directly to your secondary fermenter/carboy. Don't worry about it getting stuck at the back end--it will clean out easily with a little water.
The chief practical advantage I see is being able to let the beer age before adding the coconut. The porter, IMHO, starts getting really good about 8 weeks in--it dries out a little bit and gets a little bitter in a pleasant way. During this time, however, the coconut flavor fades drastically. Thus I'd recommend letting the porter age on its own in secondary for 4-6 weeks, then adding the toasted coconut for another two weeks. This should let you impart the coconut flavor while still having a nicely developed beer.
Don't bother with a muslin bag. Just get a friend, make a wide-mouthed funnel out of paper, and add the coconut directly to your secondary fermenter/carboy. Don't worry about it getting stuck at the back end--it will clean out easily with a little water.
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