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Old 07-07-2010, 12:57 AM   #1
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Default Coconut Rum Porter

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?


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Old 07-07-2010, 01:05 AM   #2
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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.


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Old 07-07-2010, 01:08 AM   #3
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Also, here is a list of ingredients I found from some on sale at Amazon:

Coconut, Sugar, Water, Propylene Glycol (Preserves Freshness), Salt, Sodium Metabisulfite (Retains Coconut Whiteness).
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Old 07-07-2010, 01:18 AM   #4
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The washing portion sounds like an idea, but than again who know if it works. I suppose I will just get my lazy self up and go look for some unsweetened.
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Old 07-07-2010, 12:52 PM   #5
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I'd try to get some unsweetened and then toast it. That said I just read a post by the bronze medalist in SHV at this year's NHC final round, he swears by 2 drops of coconut extract per bottle...
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Old 07-07-2010, 01:22 PM   #6
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shoot i was going to make a coconut rum porter. what was the recipe you used?
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Old 07-08-2010, 01:36 AM   #7
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It's the Austin Home Brew toasted coconut porter recipe that I have since lost (hence the question). I plan on adding anywhere from 1L to 1.5L of rum at bottling.
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Old 07-08-2010, 01:43 PM   #8
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Quote:
Originally Posted by jakead View Post
It's the Austin Home Brew toasted coconut porter recipe that I have since lost (hence the question). I plan on adding anywhere from 1L to 1.5L of rum at bottling.
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.
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Old 07-08-2010, 07:12 PM   #9
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Quote:
Originally Posted by jakead View Post
It's the Austin Home Brew toasted coconut porter recipe that I have since lost (hence the question). I plan on adding anywhere from 1L to 1.5L of rum at bottling.
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
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Old 08-29-2010, 08:47 PM   #10
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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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