Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Brewing Coconut Porter, do I have to sanitize the flaked coconut?
Thread Tools
Old 09-15-2011, 01:09 AM   #1
Feedback Score: 0 reviews
Join Date: Feb 2010
Location: Cherry Hill, NJ
Posts: 59
Liked 2 Times on 2 Posts

Default Brewing Coconut Porter, do I have to sanitize the flaked coconut?

I am brewing a Coconut Porter. I am going to add 24 oz. of unsweetened flaked coconut in the secondary. I plan on roasting the coconut in a frying pan before adding it to the secondary. Is this sufficient for sanitizing or do I need to do anything else?

Also how long would you suggest leaving it on the coconut in the secondary? I was going to do 7-10 days.

italynstallyn44 is offline
Reply With Quote
Old 09-15-2011, 01:32 AM   #2
Feedback Score: 0 reviews
Join Date: Jul 2009
Location: Scranton
Posts: 958
Liked 53 Times on 50 Posts
Likes Given: 6


I think the fry pan will sanitize it sufficiently. 7-10 days seems it bit long to me -- you don't want the coconut to overwhelm the other flavors.

Brody's Brew House

Primary: Sweet Potato Saison(
Seconary: Don't use one, generally
Kegged: Scottish Strong Ale
Planned: Either a Porter or an AIPA. Possibly a RIS.

"For a quart of ale is a dish for a king." - Shakespeare
hercher is offline
Reply With Quote
Old 09-15-2011, 02:09 AM   #3
Feedback Score: 0 reviews
Join Date: Apr 2010
Location: Philadelphia, PA
Posts: 169
Liked 4 Times on 4 Posts


I just made one of these, and I baked the coconut in the oven at 325F for 15 minutes. I cannot say that I am a huge fan of the final product, but it did not get infected.

I let it secondary for 14 days with the coconut. It is still a very faint flavor, and I would recommend doing at least as long.
LeverTime is offline
Reply With Quote
Old 09-15-2011, 04:30 AM   #4
Feedback Score: 0 reviews
Join Date: Mar 2010
Location: Binghamton, NY
Posts: 2,409
Liked 132 Times on 106 Posts
Likes Given: 55


I had good success with oven toasted coconut in the fermenter for a week. It's best fresh but leaves a distinct character behind even with age.
bovineblitz is offline
Reply With Quote
Old 09-15-2011, 12:10 PM   #5
Feedback Score: 0 reviews
biochemedic's Avatar
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 2,088
Liked 199 Times on 149 Posts
Likes Given: 91


Pan or oven toasting is more than enough to sanitize the coconut (which is probably not necessary anyway, IMHO). I also did a 14 day secondary, and there is a distinct nuttiness to the final beer, but it is in no way overwhelming.

Be prepared for an odd mouthfeel, and zero head retention from the oils in the coconut. It still tasted very good, but I had wondered if I were to ever to do the recipe again whether or not I might experiment with a vodka extraction technique to see how it worked out that way.

Packaged: Simple Cyser '14 (Nelson Sauvin Dry Hopped!), Spiced Cider, Spur of the Moment Graff
Primary: Falconer's Flight "SMaSH," Simple Cyser '15
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider (2014 & 2015)
Planned: Fruitcake Old Ale. Otherwise, so many ideas, not enough time to brew them....
biochemedic is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
The Stout Experiment: Rolled Oats vs. Flaked Barley vs. Flaked Rye vs. Flaked Wheat kinkothecarp General Beer Discussion 30 10-03-2015 07:13 PM
Maui Brewing Company Coconut Porter RyanK2 General Beer Discussion 19 06-06-2011 04:13 PM
Adding coconut to Extract Cream Ale Matt512 General Beer Discussion 3 03-10-2011 03:14 PM
Toasted coconut in aecondary Hopheader General Beer Discussion 3 06-01-2010 03:47 AM
Maui Brewing Co. - Coconut Porter, OMG! keithbeats General Beer Discussion 16 11-26-2009 06:49 PM

Forum Jump