I wonder if the coconut will soak up beer? How long are you going to leave the coconut?
Mine is on tap now. Seems to have a milk aroma from the coconut
I actually do prefer the non-cholaca version. I didn't play with blending rates like I should have,
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So, how did it come out? EdHas anyone added maltodextrine? I hadded 8oz per 5 gallons. Waiting till this weekend to keg mine.
So, how did it come out? Ed
Has anyone ever drank this slow enough to know how it ages?
Hi. I just kegged another batch last weekend. Although it's been chillin' in the fermentation chamber for about three weeks @35°F, it still needs to age and carbonate some more. A sample pulled last night was good and very promising. The main things I did different on this batch were:Resurrecting an old thread I know but I recently was able to try DBC and loved it. I was wondering if you guys had any other feedback or different iterations and how they came out?
Wow, now that stuff is strong! I checked their website, and they recommend starting at 0.20% in beer and adjust to taste. If my math is correct, that's 1.28 oz for a five gallon batch (128 oz * 5 gal * 0.002.) I'll definitely give them a try next time and forego the coconut and cacao nibs. Thanks. EdUse the coconut or chocolate coconut extracts off here, trust me:
http://www.apexflavors.com/Beverage-Industry/Craft-Brewing
The Mounds Bar chocolate coconut one tastes exactly like Death by Coconut.
This is the same company that DuClaw buys the extract to flavor Sweet Baby Jesus.
They are outstanding, I have used a few of them.
Don't waste your time with real coconut or any of that nonsense.
Wow, now that stuff is strong! I checked their website, and they recommend starting at 0.20% in beer and adjust to taste. If my math is correct, that's 1.28 oz for a five gallon batch (128 oz * 5 gal * 0.002.) I'll definitely give them a try next time and forego the coconut and cacao nibs. Thanks. Ed
Hi. I also use Brewer's Friend and would be happy to look it over if you shared your recipe (I'm also RedlegEd on BF as well.) BTW, which beer was it? EdDiverting back a tad, I am getting ready to brew the recipe from the December BYO. I have entered the recipe exactly as is into Brewer's Friend and I'm struggling to get the OG and FG to come out. The magazine recipe states 1.067 OG and 1.017 FG. Brewer's Friend comes up with 1.078 OG and 1.014 FG for a 8.36% beer, not a 6.5% beer as the magazine states. I started at 65% efficiency, per their standardization too. Before some scaling for efficiency and batch size, I took out 2 lbs of base pale malt which give me a 1.068 and 1.013. Getting closer, but drier and still over 7.5%. I tried adding some lactose, but I'm having to add a bunch to get the FG up to 1.017. Any ideas?
Use the coconut or chocolate coconut extracts off here, trust me:
http://www.apexflavors.com/Beverage-Industry/Craft-Brewing
The Mounds Bar chocolate coconut one tastes exactly like Death by Coconut.
This is the same company that DuClaw buys the extract to flavor Sweet Baby Jesus.
They are outstanding, I have used a few of them.
Don't waste your time with real coconut or any of that nonsense.
Hi. I just kegged another batch last weekend. Although it's been chillin' in the fermentation chamber for about three weeks @35°F, it still needs to age and carbonate some more. A sample pulled last night was good and very promising. The main things I did different on this batch were:
Like I said, this batch shows real promise, but like @woo_pig said above, you have to let it age a bit. I found the last batch really didn't hit it's stride until it was almost gone (about 4 months later.) Like they say, the last pint is often the best (see my last one below.) Hope this helps. Ed
- Did not use any "real" coconut at all (it's a royal PITA to use) in either boil, fermentation, or kegging
- Used a secondary and added 8 oz ground cacao nibs (1/2 toasted) soaked in ~12 oz Dark Rum plus 1 cup dark honey (to reactivate yeast to help scavenge oxygen introduced at racking). Let it sit for about 3-4 weeks @ 66°F.
- Added about 18 ml of pure coconut extract (this stuff is strong) and 4 tsp of pure vanilla extract at kegging (next time I'll reduce coconut extract to ~14-15 ml if taste doesn't mellow out a little.)
- Added 5 oz (by weight) of Maltodextrin dissolved in 1c. boiling water at kegging for mouth feel.
Use the coconut or chocolate coconut extracts off here, trust me:
http://www.apexflavors.com/Beverage-Industry/Craft-Brewing
The Mounds Bar chocolate coconut one tastes exactly like Death by Coconut.
This is the same company that DuClaw buys the extract to flavor Sweet Baby Jesus.
They are outstanding, I have used a few of them.
Don't waste your time with real coconut or any of that nonsense.
Just got my Coconut and Chocolate extracts today! I’ll report back when I know more. [emoji482]
Thanks for the tip! Are you adding this extract after racking to secondary and does it need time to sit or is it basically instant flavor?
I add at kegging and it's basically instant flavor. No need for aging or anything like that.
I just add the measured amount in my keg and rack right on top of it. Then once I've sealed the keg and purged the oxygen I just shake it up and bunch and it's mixed nicely.
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