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Old 12-27-2011, 04:10 AM   #31
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Robust Porter? Stout?
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Old 02-14-2013, 11:59 PM   #32
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I was wondering how important the coconut flavor is to this beer. Does it come across strong or just a hint? Also, what coconut flavor , either an extract or Malibu rum, etc... have people used, aside from racking onto coconut in secondary. I plan to add rum and the coconut flavor during bottling.
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Old 03-15-2013, 01:43 PM   #33
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Quote:
Originally Posted by BigKahuna View Post
7 # Dark LME
# Roasted Barley grain
3/4# Black Patent Malt
# Crystal Malt
# Torified Wheat
1 1/2 oz Northern Boiling Hops
1 package of ale yeast.

Steep Grains to 165, Then remove and add LME, Bring to Boil. Add Hops for 60 minutes, cool and pitch yeast.
Rack onto 3 cups grated Confectioners Coconut, and let it sit for 10 days. Be carefull to avoid the oil that will be on top of the beer when racking to bottle bucket.
Bottle with 5 oz Priming sugar and 1 1/2 Litre of Rum. Appleton Estates.
Hey Big Kahuna,
Just wondering if you could update yor original recipe with what you have learned ie: real coconut, extract, rum, OG and FG etc.
I would really like to try this one as my final extract brew and then convert to AG, which is currently being built in my garage.
Thanks....and brew on!!!
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Old 05-07-2013, 02:20 PM   #34
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Originally Posted by jp27300
I was wondering how important the coconut flavor is to this beer. Does it come across strong or just a hint? Also, what coconut flavor , either an extract or Malibu rum, etc... have people used, aside from racking onto coconut in secondary. I plan to add rum and the coconut flavor during bottling.
I added about 1/2 and 1/2 of Malibu and Appleton estates rum. I think that the Appleton estates adds a harshness to the beer, so I'd lean towards more Malibu or maybe switch to a captain Morgan's rum instead. I also made some without rum at bottling and found it very good as well.
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Old 01-31-2015, 06:17 PM   #35
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Originally Posted by culaslucas View Post
What BJCP style does this fall under? I'm going to brew this bad boy soon. Here's the All Grain Version for my setup (Keggle & 10G Igloo):

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 73.00

Ingredients

Amount Item Type % or IBU
8.36 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.95 %
0.91 lb Black (Patent) Malt (500.0 SRM) Grain 8.28 %
0.61 lb Roasted Barley (300.0 SRM) Grain 5.52 %
0.56 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.13 %
0.56 lb Wheat, Torrified (1.7 SRM) Grain 5.13 %
1.50 oz Northern Brewer [8.50 %] (60 min) Hops 44.2 IBU
1 Pkgs Nottingham Ale Yeast (White Labs #WLP039) Yeast-Ale



Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 11.01 lb
Sparge Water: 5.50 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 3.44 gal of water at 170.1 F 154.0 F


Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 12.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 42.0 F Age for: 14.0 days
Storage Temperature: 52.0 F

Notes

Add .75 Litres of Coconut (or other) flavored rum at kegging time.

I used this as an all grain. Id say that .91 lbs of black patent is way too much. Its very burnt, although it has mellowed with time, id use 3/4 or even 1/2. It changes the brew substantially from the original. Its still drinkable just very dark and bitter. It overwhelms the rsst of the flavors.
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Old 01-31-2015, 06:17 PM   #36
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Quote:
Originally Posted by culaslucas View Post
What BJCP style does this fall under? I'm going to brew this bad boy soon. Here's the All Grain Version for my setup (Keggle & 10G Igloo):

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 73.00

Ingredients

Amount Item Type % or IBU
8.36 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.95 %
0.91 lb Black (Patent) Malt (500.0 SRM) Grain 8.28 %
0.61 lb Roasted Barley (300.0 SRM) Grain 5.52 %
0.56 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.13 %
0.56 lb Wheat, Torrified (1.7 SRM) Grain 5.13 %
1.50 oz Northern Brewer [8.50 %] (60 min) Hops 44.2 IBU
1 Pkgs Nottingham Ale Yeast (White Labs #WLP039) Yeast-Ale



Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 11.01 lb
Sparge Water: 5.50 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 3.44 gal of water at 170.1 F 154.0 F


Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 12.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 42.0 F Age for: 14.0 days
Storage Temperature: 52.0 F

Notes

Add .75 Litres of Coconut (or other) flavored rum at kegging time.

I used this as an all grain. Id say that .91 lbs of black patent is way too much. Its very burnt, although it has mellowed with time, id use 3/4 or even 1/2. It changes the brew substantially from the original. Its still drinkable just very dark and bitter. It overwhelms the rest of the flavors.
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Old 01-31-2015, 06:23 PM   #37
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