I want to make a Coconut Brown Ale similar to Kona Koko Brown, but wayyyy better. I want it to be highly drinkable, smooth, rich, medium-bodied, not cloying, and finish on the dry side (1.011 - 1.015 tops - down from somewhere in the 1.060’s). I am looking for a clean, malty base free of fruity flavors or diacetyl. I’m not looking for any chocolate notes whatsoever; just an excellent brown ale base to layer on a bunch of real, unsweetened toasted coconut goodness.
I heard Kona uses coconut in their mash, but I don't see the rationale behind this concept. Does it really provide that much character after being boiled off for an hour? Is there any benefit of using untoasted vs. toasted coconut at certain spots in the recipe? Does it interfere with the enzymes in the base malt? I would think a long aroma steep at whirlpool combined with a secondary addition would be best, though I’m not sure on the amounts to use.
I’m brewing indoors so this will be about a 4.2 gallon full volume boil / 3.4 gallon batch and I will not be using a secondary.
A few ingredients I am considering:
• English 2-row (have not decided which types)
• A couple different crystal malts (American or British?)
• A small amount of Carafa I, Midnight Wheat, or Pale Chocolate Malt to get 19-24 SRM.
• Munich? Biscuit? Aromatic? Victory? Oats?
• Piloncillo (a solid piece of sucrose and fructose obtained from the boiling and evaporation of sugarcane juice. The flavor is reminiscent of dark brown sugar, but richer and more complex).
• Some combo of Fuggles, Sovereign, Willamette, Tettnang, Styrian or Kent Goldings at 60/30/15 with a final IBU count of 30-35.
• Wyeast 1275 Thames Valley Ale – low to medium floc @ 75-77% attenuation
Looking for some inspiration… How would you personally design a recipe with these goals in mind? And how would you use the coconut?
I heard Kona uses coconut in their mash, but I don't see the rationale behind this concept. Does it really provide that much character after being boiled off for an hour? Is there any benefit of using untoasted vs. toasted coconut at certain spots in the recipe? Does it interfere with the enzymes in the base malt? I would think a long aroma steep at whirlpool combined with a secondary addition would be best, though I’m not sure on the amounts to use.
I’m brewing indoors so this will be about a 4.2 gallon full volume boil / 3.4 gallon batch and I will not be using a secondary.
A few ingredients I am considering:
• English 2-row (have not decided which types)
• A couple different crystal malts (American or British?)
• A small amount of Carafa I, Midnight Wheat, or Pale Chocolate Malt to get 19-24 SRM.
• Munich? Biscuit? Aromatic? Victory? Oats?
• Piloncillo (a solid piece of sucrose and fructose obtained from the boiling and evaporation of sugarcane juice. The flavor is reminiscent of dark brown sugar, but richer and more complex).
• Some combo of Fuggles, Sovereign, Willamette, Tettnang, Styrian or Kent Goldings at 60/30/15 with a final IBU count of 30-35.
• Wyeast 1275 Thames Valley Ale – low to medium floc @ 75-77% attenuation
Looking for some inspiration… How would you personally design a recipe with these goals in mind? And how would you use the coconut?