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Old 01-28-2013, 02:53 AM   #11
Jan 2013
Posts: 10

ya i think ill grve that a try. did the toasted coconut kill the head?

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Old 01-28-2013, 03:09 AM   #12
Jan 2012
Appleton, WI
Posts: 72

My wife made an almond joy stout. She made a sweet chocolate stout using cocoa nibs. After fermentation was complete she fortified it with coconut rum and amaretto. It is delicious! It was an extract plus steeping grains recipe.

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Old 01-28-2013, 03:12 AM   #13
Dec 2011
Pittsburgh, PA
Posts: 694
Liked 38 Times on 32 Posts

A little. Not too bad though

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Old 01-28-2013, 12:14 PM   #14
Jun 2011
Princeton, North Carolina
Posts: 126
Liked 2 Times on 2 Posts

I made a coconut porter before. I should have added the coconut to the secondary but I wasn't going to be around to do all of that because I was going to be out of town. So I toasted 2 bags of shaved coconut in the oven and tossed it in the boil. When I got home and kegged and bottled the 10 gallons of it I tasted it and there wasn't as strong a coconut flavor as I wanted so I added half a 750 ml of parrot bay coconut rum to the keg and half to the bottling bucket and the flavor was fantastic!

I would throw in some unsweetned bakers chocolate into the boil for your chocolate flavor and play around with adding almonds to the fermentation process. If all else fails add almond extract to until you achieve a desired flavor profile.

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