coleandrobin
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- Joined
- Dec 6, 2012
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I'm looking to brew a beer with rum and coconut. Kind of a play on a Caribbean theme. I know I want to use an red ale extract recipe as a base and use some molasses as some of the fermentables. I'm thinking about adding 2 or more lbs of toasted unsweetened coconut in the secondary. At some point I want to fortify it with either golden or spiced rum. I'm not sure how Much molasses to use or when to add it. I'm thinking around 10-14 oz and just adding it with my extract. From the looking around ice done there seem to be a couple of thoughts on when to add the coconut but the most consistent idea seems to be in the secondary for about a week to 14 days. Also I'm unsure of how much rum to use or when to add it. Should I add it in the bright tank with the coconut? Or just prior to bottling? And does anyone know how to calculate the ABV after fortifying a brew? Any ideas appreciated!