tyrub42
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TL/DR version: would adding 200g coconut flameout and 50g during dry hopping contribute anything to a NE pale?
Hi everyone,
I've used coconut in stouts before as a 'dry' addition after fermentation but haven't used it in the boil before.
I want to make a coconut/lime pale ale, but I don't want to toast the coconut as heavily (was planning on toasting shredded low oil coconut on a baking tray, so there is brown toasted coconut on top but the bottom is still barely toasted). I was planning on adding it at flameout for two reasons:
1. I don't have to worry whether it's been heated to sterilization temps
2. Coconut is so bulky that I'd need a really large bag to add more than 100g as a dry...nut, and fumbling with that much volume makes me uncomfortable about chances of o2 exposure
My concern here is that I've been reading a lot of experiences of coconut flavor not really coming through at all unless it's added to the fermenter. Wondering if anyone has positive experience of getting coconut flavor coming through as a flameout/whirlpool addition. I don't need it to be a coconut bomb but was definitely hoping to get some coconuttiness in the final beer along with lime zest flavor and a decent-but-restrained hop bill of citra and azacca (around 2.5 lb/bbl total hop rate).
I definitely can add 50-100g of heavily toasted coconut with the dry hops but as for the other 200g coconut, I was planning to add it at flameout. Do you think this would contribute anything to the beer, or is all of this likely a waste of time?
Thanks!
Hi everyone,
I've used coconut in stouts before as a 'dry' addition after fermentation but haven't used it in the boil before.
I want to make a coconut/lime pale ale, but I don't want to toast the coconut as heavily (was planning on toasting shredded low oil coconut on a baking tray, so there is brown toasted coconut on top but the bottom is still barely toasted). I was planning on adding it at flameout for two reasons:
1. I don't have to worry whether it's been heated to sterilization temps
2. Coconut is so bulky that I'd need a really large bag to add more than 100g as a dry...nut, and fumbling with that much volume makes me uncomfortable about chances of o2 exposure
My concern here is that I've been reading a lot of experiences of coconut flavor not really coming through at all unless it's added to the fermenter. Wondering if anyone has positive experience of getting coconut flavor coming through as a flameout/whirlpool addition. I don't need it to be a coconut bomb but was definitely hoping to get some coconuttiness in the final beer along with lime zest flavor and a decent-but-restrained hop bill of citra and azacca (around 2.5 lb/bbl total hop rate).
I definitely can add 50-100g of heavily toasted coconut with the dry hops but as for the other 200g coconut, I was planning to add it at flameout. Do you think this would contribute anything to the beer, or is all of this likely a waste of time?
Thanks!