KyleWolf
Well-Known Member
hey all,
So I should specify I am thinking of a (coconut milk) stout, not (coconut)(milk stout). Meaning I am kicking around the idea of using coconut milk (like what you use in a lot of Thai dishes).
I know regular milk is not the way to go in a milk stout and you use lactose instead, and the recipes I have read so far would use coconut meat and lactose.
The thing is...I HATE coconut (the meat that is, shaved coconut and the like. And it's the taste, not just the texture), but I love coconut milk (odd? perhaps).
So after trying a coconut porter at the emerald coast brewfest, I got it in my mind that I might be able to add coconut milk to my chocolate rye stout recipe to really try something different.
So I just wanted to see what everyone here thought about using coconut milk as a fermentable in a stout. (also, since coconut milk is pasteurized and canned many times, you might be able to get away with putting it into primary instead of the boil)
Looking forward to your thoughts
Thanks.
Kyle
So I should specify I am thinking of a (coconut milk) stout, not (coconut)(milk stout). Meaning I am kicking around the idea of using coconut milk (like what you use in a lot of Thai dishes).
I know regular milk is not the way to go in a milk stout and you use lactose instead, and the recipes I have read so far would use coconut meat and lactose.
The thing is...I HATE coconut (the meat that is, shaved coconut and the like. And it's the taste, not just the texture), but I love coconut milk (odd? perhaps).
So after trying a coconut porter at the emerald coast brewfest, I got it in my mind that I might be able to add coconut milk to my chocolate rye stout recipe to really try something different.
So I just wanted to see what everyone here thought about using coconut milk as a fermentable in a stout. (also, since coconut milk is pasteurized and canned many times, you might be able to get away with putting it into primary instead of the boil)
Looking forward to your thoughts
Thanks.
Kyle