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Old 07-23-2012, 12:36 AM   #41
absolutbmc
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Mar 2009
New Hampshire
Posts: 73

I ended up making this today. I used 14oz of coconut and added it to the primary rather than the secondary. I did, however, add the all the hops @ 5mins... oops. I think it will be fine though. I will keep all posted
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Old 07-24-2012, 03:41 PM   #42
opusx11
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Aug 2009
Edmonton, Canada
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I did a partial mash of this a few days ago, its fermenting away. I ended up using Nottingham as that was what I had on hand. I also upped the toasted coconut, but goofed and threw it in the mash instead of flameout. I figure I can fix in secondary if it needs more..

Coconut aside, the recipe seemed quite tasty, thx for sharing it.

 
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Old 07-24-2012, 03:52 PM   #43
davekippen
 
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Dec 2011
Grand Ledge, MI
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Didnt look like anyone else said it, but congrats on the contest finish!

I will be brewing this as my next batch. Cant wait!!

 
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Old 07-27-2012, 07:09 PM   #44
weirdboy
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May 2009
Los Angeles
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Last week, I did another 10-gallon batch of this, with a few tweaks. Instead of my original spec, I used the Thomas Fawcett pale chocolate malt because it tastes so good and chocolatey, and I also added some carapils and a bit of black patent to the grain bill. On the hops side, I only had an ounce of willamette left, and no goldings, so I decided to switch directions and went with citrusy American hops all the way through, with an additional bit of cascade added at flameout to bring out some citrusy hop aroma to (hopefully) complement the coconut. I would also expect that this will increase the perceived bitterness up to something like the 40-45 IBU range, rather than the 35 or so it was at previously. Additionally, I am fermenting half of it with US-05 and leaving out the coconut, and entering it as a robust porter in an upcoming competition, as I wanted a cleaner fermentation and for the roast and hops to pop a bit more than in my original recipe for that category.

 
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Old 07-29-2012, 07:55 PM   #45
opusx11
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Aug 2009
Edmonton, Canada
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After 9 days on the lower side I'm at 1.020. I'm going to stop adding ice bottles but keep it in the swamp cooler as room temp is still fairly high. I tasted the sample though and its already delicious!! The roastyness is there and so is a hint of coconut on the finish, should get better after secondary.

 
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Old 08-14-2012, 02:45 PM   #46
forcabrew
 
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Nov 2010
somewhere, Ct
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Anyone ever put some coconut into the boil?

 
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Old 08-14-2012, 06:56 PM   #47
formula2fast
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Dec 2011
Yorkville, IL
Posts: 246
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I put 1lb in the mash and then used 1/2 gallon of coconut water in my boil. Then put 3lbs in secondary. It came out awesome.
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Old 09-28-2012, 03:53 PM   #48
Heatonk
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Jun 2011
Arlington Heights, IL
Posts: 2

Going to brew a coconut Stout this weekend. Anyone think about adding a vanilla bean to the secondary also?

 
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Old 09-28-2012, 04:00 PM   #49
weirdboy
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May 2009
Los Angeles
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I have done that a couple years ago, and it tasted really good for a month or so. Then for some reason the vanilla faded away leaving only the coconut behind. It still tasted great, but the vanilla flavor wasn't there anymore.

 
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Old 01-24-2013, 07:02 PM   #50
Sween
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Jan 2013
Philadelphia, PA
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Bumping this thread because I just ordered the ingredients to make a batch...

Any other notes on recent batches? Any improvements or tweaks?

 
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