sirsloop
Well-Known Member
like a true home brewer... i'm going out on a limb here and trying something not normally done.
5 gallon batch - ale:
6lbs Dark DME
3lbs Wheat DME
1/2lbs roasted barley
1/8lbs expresso coffee grounds
1oz chinhook 15min
1oz saaz 60min
now... im up in the air at this point about what I should use for the "german chocolate". Its chocolate and coconut flavor. I really dont want a cady bar tasting beer, but rather a nice rich stout that has slight flavors of chocolate (bitter cacao) and smooth coconut.
I have read a few posts where people used 1lbs unsweetened coconut for a 3gallon batch. Some people roast the coconut at 350° for 20 minutes to extract some of the oil, and get a roasted flavor. Other people use a bit of coconut extract at the end of the boil, and add a bit more during priming. Head retention is a concern with the oily coconut... but there have been reports that its not a problem if you bake it. Im not sure about extract, or now much I would need for subtle flavor in a 5 gallon batch. Maybe 1oz total?
As far as the cocolate is concerened, i'm pretty much set on cacao powder... straight up non-sweeteneed non-fattened. It may not come through like chocolate, but will add nice bitter roasted flavor.
any thoughts? Anyone have some advice for this batch?
5 gallon batch - ale:
6lbs Dark DME
3lbs Wheat DME
1/2lbs roasted barley
1/8lbs expresso coffee grounds
1oz chinhook 15min
1oz saaz 60min
now... im up in the air at this point about what I should use for the "german chocolate". Its chocolate and coconut flavor. I really dont want a cady bar tasting beer, but rather a nice rich stout that has slight flavors of chocolate (bitter cacao) and smooth coconut.
I have read a few posts where people used 1lbs unsweetened coconut for a 3gallon batch. Some people roast the coconut at 350° for 20 minutes to extract some of the oil, and get a roasted flavor. Other people use a bit of coconut extract at the end of the boil, and add a bit more during priming. Head retention is a concern with the oily coconut... but there have been reports that its not a problem if you bake it. Im not sure about extract, or now much I would need for subtle flavor in a 5 gallon batch. Maybe 1oz total?
As far as the cocolate is concerened, i'm pretty much set on cacao powder... straight up non-sweeteneed non-fattened. It may not come through like chocolate, but will add nice bitter roasted flavor.
any thoughts? Anyone have some advice for this batch?