A brewery near me makes a really good stout that I want to figure out a recipe for.
It's called Port Omna, by Kane brewing, they make a few variants, and this one is awesome. It has a chewy mouthfeel, rich chocolate note, and a nice coconut flavor in the background.
'Caramel, coconut, chocolate imperial stout. Inspired by one of our favorite childhood cookies, we conditioned this stout on caramel, toasted coconut, and a combination of Haitian and Ugandan cacao nibs."
I recently made an attempt which was a complete fail, using a chocolate stout recipe kit from Austin Homebrew, with an addition of Apex/Silver Cloud toasted coconut extract, which did not taste like coconut at all. I've been drinking it, but likely going to dump it once I get this batch ready for the keg.
I obviously want to skip the coconut extract with this batch and use actual ingredients. Unsweetened organic coconut flakes, which I will lightly toast, as well as cacao nibs -- both of which I read that soaking in vodka beforehand will help to extract the flavor. Thinking of skipping the lactose and instead getting body from oats.
2 questions I have:
Can anyone help me out with putting together a solid imperial milk stout recipe?
How do you condition beer on caramel?
Thank you
It's called Port Omna, by Kane brewing, they make a few variants, and this one is awesome. It has a chewy mouthfeel, rich chocolate note, and a nice coconut flavor in the background.
'Caramel, coconut, chocolate imperial stout. Inspired by one of our favorite childhood cookies, we conditioned this stout on caramel, toasted coconut, and a combination of Haitian and Ugandan cacao nibs."
I recently made an attempt which was a complete fail, using a chocolate stout recipe kit from Austin Homebrew, with an addition of Apex/Silver Cloud toasted coconut extract, which did not taste like coconut at all. I've been drinking it, but likely going to dump it once I get this batch ready for the keg.
I obviously want to skip the coconut extract with this batch and use actual ingredients. Unsweetened organic coconut flakes, which I will lightly toast, as well as cacao nibs -- both of which I read that soaking in vodka beforehand will help to extract the flavor. Thinking of skipping the lactose and instead getting body from oats.
2 questions I have:
Can anyone help me out with putting together a solid imperial milk stout recipe?
How do you condition beer on caramel?
Thank you
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