Coconut Porter

[MSamu]

Just a quick question. Should I use store bought pre-sweetened coconut or should I buy fresh coconuts. shred it dry and roast it ect.

 

[NorthRiverS]

MS,

I've made Coconut Porter a couple of times because I enjoy it so much. I have used 1-2oz. of Coconut extract per 5 gallons. Depends on how strong of a flavor you desire. No messing with shredded coconut is nice.

NRS

 

[plankbr]

For a 5 gallon batch, I toast 1 lb of unsweetened coconut at 325 till lightly golden brown (re-spreading frequently), then toss onto secondary just like a dry hop for a week. Fantastic back-tongue taste.

 

[calvey]

I would use the extract. Coconut has oil which could affect head retention.

 

[plankbr]

No offense to previous posts, but liquid extracts add a 'manufactured' taste that is very discernible from natural/raw ingredients. I have tried both and natural/raw ingredients, in my non-scientific opinion, are just better. The extra effort will definitely be rewarded in the final product. I have had 0 issues with oils and head retention in using real coconut that was store bought. I have a chocolate coconut porter that is simply fantastic with plenty of head retention.

 

[ICWiener]

Use the real thing. I've tried both, the real thing is better, like brewing with real fruit vs. extract. Toast it up till it's lightly golden brown. The head retention will be fine.

I use this:

http://www.soap.com/p/lets-do-organ...t=pla&adtype=pla&cagpspn=pla&noappbanner=true

 

[fosaisu]

For a 5 gallon batch, I toast 1 lb of unsweetened coconut at 325 till lightly golden brown (re-spreading frequently), then toss onto secondary just like a dry hop for a week. Fantastic back-tongue taste.

Agree 100%. I did this, ended up with a ribbon at the Denver County Fair, and still tasting great with nice coconut flavor (and solid head retention) almost a year after brewing.


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