I am attempting a coconut rum porter recipe and am ready to rack onto the coconut for a few days. My question is, should I use sweetened or unsweetened coconut? I just got back from the store and sweetened was the only one i saw. What would the difference be?
Coconut Rum Porter
- Thread starter jakead
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Edcculus
Well-Known Member
Off hand, I'd say sweetened coconut might have some "stuff" on it you don't want in the beer.
Here is something I found about someone asking about subbing sweetened in baking. Most interesting is that someone mentioned washing the sweeteened coconut for "makeshift" coconut. That might be the easiest route to go.
Here is something I found about someone asking about subbing sweetened in baking. Most interesting is that someone mentioned washing the sweeteened coconut for "makeshift" coconut. That might be the easiest route to go.
Edcculus
Well-Known Member
That sounds like it might be too much rum to me, I'd add it a cup at a time until you get to the right level.
SevenFields
Well-Known Member
I love the Toasted Coconut Porter from AHS. Here is the extract recipe:
I have always thought about adding something else to it, like Rum, but never have.
OG: 1.058
FG: 1.014
3/4lb Flaked Oats
1lb Chocolate Malt
1/2lb Pale Ale Malt
10oz Crystal 90L Malt
7lb Amber Extract
1oz Brewers Gold 60min
1/2oz Kent Golding 60min
1/2oz Kent Golding 10min
Did you add the rum to this recipe? I've got the same recipe and was thinking of adding rum-soaked oak chips to the secondary. Some Sailor Jerry to be exact. I've added half a shot of it to a glass of the Sierra Nevada Porter and it was pretty damned tasty, so I figure the rum/oak should be pretty awesome too.
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