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Old 12-19-2013, 04:13 PM   #1
NativeSun
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Default Chocolate Coconut Stout


7lbs - 2 row grain
3 lbs - flaked oats
2 lbs - English chocolate malt
1 lb - "nocturnal grain blend for northernbrewers.com
1 lb - English black malt

1 oz - Fuggle (aroma)
1 oz- uk first gold (bittering)

Safale -04 yeast

5oz priming sugar for bottling

20 oz unsweetened coconut flakes (toasted before added to secondary)

4 oz- bakers chocolate bar unsweetened (last 10 in boil)

1 oz- coconut extract (added with priming sugar at bottling)

1/8 oz - almond extract (added with priming sugar at bottling)

Mashed grains at 155 for an hour.

Added chocolate bar 10 mins before flame out.

Left coconut shaving in secondary for 7 days.

OG 1.071
FG 1.021

ABV 6.4

Wort temp during fermentation 70 degree Fahrenheit.

The only hiccup I had with the recipe was my poor efficiency rating which lowered my ABV to 4.4.
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Awesome flavor even though I thought I added way too much chocolate when I tasted throughout the fermentation process. Coconut flakes and extract really balanced the chocolate flavor.

Had a dark color head when I poured it into my cup but it dissipated quickly.
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Old 12-30-2013, 06:30 PM   #2
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After four weeks the coconut flavor dissipates and is no longer really noticeable. The chocolate is still an overwhelming flavor but not in a negative way.
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Old 12-30-2013, 06:52 PM   #3
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In the coconut beer I have had, the coconut flavor can be very temperature dependent.

36 - 42 degrees and you might not taste it.

44 - 52 degrees and there it is!

YMMV
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Old 01-05-2014, 03:51 AM   #4
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Cool experiment! I made a coconut beer with toasted matter added at every step. The only addition that kept the flavor in place was in the keg. No extracts were used; I suspect that the post-fermentation alcohol leached the flavor out of the coconut in much the same way as a liquor infusion.

So it's more like a complex chocolate stout now?
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Old 01-05-2014, 12:52 PM   #5
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I took smooth's advice and changed the temperature of my last two beers and it did help bring out the coconut flavor again. I kept them out of the refrigerator and let them sit in room temperature. That apparently worked to a certain extent. I still feel that I need to improve my coconut adding method for this recipe next time i try it.

The flavor was more pronounced after I let it sit in the bottles for about 1-2 weeks. After that the coconut flavor diminished.
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Old 01-06-2014, 02:55 AM   #6
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Try a post-fermentation addition. It worked in my case.
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