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My mother-in-law came across the following recipe that her late Uncle JuJu used to make decades ago. She passed it onto me in hopes that I could whip up a batch. I'd like to stay as close to the following recipe, but create a real quality product that she and her brothers will both recognize...

I have my first porter in primary, and I plan to rack it onto toasted coconut in the secondary. As per many suggestions I will chill the whole secondary to get the coconut oil to congeal on top of the beer, then siphon from under the oil layer to bottle. My question is: What do you think...