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Old 10-05-2010, 11:11 PM   #1
Captain Damage
 
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I'm thinking my next beer might be a Coconut Brown Ale. I've never brewed with coconut before. I've read that you need to use quite a lot to get a good flavor. The only other coconut beer I've heard of is Kona's porter, which I've never had. I won't have a primary free for a couple of weeks so I've got time to tweak this recipe - or just change my mind and make something else

Here's what I have so far (it's partly based on stuff I have on hand):

COCONUT BROWN ALE Extract w/steeping grains
6lbs XL LME
8oz pale chocolate malt
4oz crystal 60
1oz EKG (60 min)
2lbs shredded toasted coconut (boil 20 min)
1LB shredded toasted coconut (7 days 2ndary)
Wyeast 1028

Any suggestions?
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Old 10-07-2010, 03:46 PM   #2
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You will get more coconut flavor if you toast it 1st.
I do a Toasted coconut porter and I use 4 bags of shredded coconut, toasted in the oven just until it starts to turn brown. Added to secondary. Its great!
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Old 10-07-2010, 04:24 PM   #3
Captain Damage
 
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Yeah, toasting is the plan. And all in the 2ndary, you say? Most of the recipes I saw put half or more in the boil. How big are the bags of coconut you're using?

 
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Old 10-08-2010, 01:42 AM   #4
HI_SALENITY
 
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Are you using unsweetened Coconut ? I can only find the sweetened stuff.

 
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Old 10-08-2010, 01:47 AM   #5
devilishprune
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I think a typical bag is 13 or 14 oz. I put 1 bag of sweetened in my 5 gallon coconut porter for about 2 weeks and got no flavor.

 
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Old 10-08-2010, 02:19 AM   #6
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Quote:
Originally Posted by devilishprune View Post
I think a typical bag is 13 or 14 oz. I put 1 bag of sweetened in my 5 gallon coconut porter for about 2 weeks and got no flavor.
Did the sweetened Coconut start a secondary fermentation ?
Was it toasted?

 
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Old 10-08-2010, 02:28 AM   #7
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Yes, I toasted mine for a little while. I didn't have a pan large enough for it all, so a couple pieces were burnt, but I didn't include those.

It did start a small bit of fermentation, mainly it just looked disgustingly like it had developed some sort of pellicle. It will all float on top for a while, and develop some nasty crud covered bubbles. Do not worry about this.

 
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Old 10-08-2010, 08:56 AM   #8
Captain Damage
 
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My plan is to use fresh coconut, shredded and toasted, which is easier to get around here than unsweetened, unpreserved pre-shredded coconut. How much meat is in a fresh coconut anyway?

Does 2lbs in the boil + 1lb in secondary sound like enough?
__________________
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale


 
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Old 10-09-2010, 04:56 PM   #9
mattldm
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so is there any consensus on sweetened or unsweetened? Im making a toasted coconut porter in three weeks and my local grocery stores only have the sweetened stuff. Should I order unsweetened from the interwebs?

 
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Old 10-10-2010, 12:17 AM   #10
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From what I have gathered, if you want to dry hop it in the secondary you want unsweetened or it will ferment. If you put it in the primary it shouldn't mater.

I am now toasting the meat from 3 coconuts and I'd say it's 2-3 pounds.

 
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