Need advice for my first Coconut Stout

[ajohns23]

Hello all,

This weekend I will be brewing my first Coconut Stout and I'm left with a few questions that I hope some of you could answer:

1. What impact will adding shredded coconut to the boil have?
2. Should I just wait and add into the secondary?
3. I was planning on toasting the coconut before adding. Pros/Cons?
4. Finally, how much coconut should I use for 5 gallons?

Thank you all for any insight.

Cheers.

 

[brownni5]

1. Refer to #2.
2. Yes
3. Pros - It's delicious. Cons - makes you want to eat it before it gets added to beer.
4. I didn't a cup/gallon for a brown ale that was really good. That same ratio in a porter was under done. No right answer here, just something you'll have to figure out on your own.

 

[JJ900]

I did 10oz toasted for 3gal and that was great.

 

[passedpawn]

I suggest you find some coconut flavoring and have it on hand. Most people making a beer with coconut later state that the coconut didn't add flavor.

Google apex flavorings. I've used it, works great.

 

[deadwolfbones]

I've used hand-toasted coconut many times and it absolutely does add flavor, but you need to add the right amount. I have a 13% barrel-aged pastry stout (~4.5 gal) going that I plan to add 2-3 lbs to.

Fremont Brewing reportedly used 3,200 pounds of coconut in their Coconut B-Bomb this year.

Bear in mind that coconut does soak up a lot of liquid.