How to Remove/ Counteract The Oils in Coconut in order to get more head in cocoporter

[suzanneb]

I am brewing a coconut porter and am gonna add some toasted coconut to secondary. I read a couple recipes in diff places and a few of them mentioned their results were not great because the oil in the coconut killed any chance of a beer head.
So i am wondering before i add the coconut if there is a way to
1- extract as much oil out of the coconut as possible(which may or may not be removing the flavor i dunno???)
2- add something to the beer when bottling in order to counteract the effect of the oil and allow good carbonation

anyone have experience with this sorta problem . i don't wanna use coconut extract because i dont want sun tun lotion and i have already cracked and scraped the coconuts. which was kinda a p.i.t.a

 

[Briguy10]

I just finished a keg a coconut stout. This was my first "coconut" stout. I was skeptical at first regarding the oil.

The beer had a decent light brown head to it. It didn't last quite as long as the espresso stout, the other five gallons of this 10 gallon batch. But t much much than I was anticipating.

I roasted 2 lbs, real coconut, for about an hour. Added it two secondary. Sat for about 5 weeks.

 

[Meatyboy]

I was reading up on how to make Bacon beer and the process might apply here with Coconut. Brew up a porter like you normally would and either take some pre-dried coconut (found in the baking section at wal-mart) or take a fresh coconut and shave out the rhine and bake at low heat until dry. Use the pre-dried or fresh made coconut rhine and use it as a dry-hop. Taste test every couple of days to get to correct coconut flavor you're looking for and then bottle.

Hope this helps.

Edit: Or brew up a stout like you normally would. (wasn't paying too close attention, sorry)

 

[suzanneb]

5 weeks seems like a long time.
how was the coconut flavor?

 

[LeverTime]

I made a coconut stout, and I toasted my coconut in the oven first. I ended up with a decent head, which I think means the oil was largely removed / counteracted. I looked at my brew journal, and I baked the coconut flakes for 10 minutes, although I forgot to record the temperature.

So basically, what everyone else said makes sense. Bake it first.

 

[opusx11]

I made a coconut stout, and I toasted my coconut in the oven first. I ended up with a decent head, which I think means the oil was largely removed / counteracted. I looked at my brew journal, and I baked the coconut flakes for 10 minutes, although I forgot to record the temperature.

So basically, what everyone else said makes sense. Bake it first.

what quantity of coconut flakes did you use, and how large was the batch (5 gal?)

 

[Revvy]

Read the discussion and the results of the experiment with Freeze Filtration in this coconut wine thread.

The info on the process begins in my post #7 There's a video in post 8.

It's also been done to create an essence of bacon to make bacon flavored icecreams and vodkas.

 

[LeverTime]

what quantity of coconut flakes did you use, and how large was the batch (5 gal?)

It was a 5 gallon batch, and I used 1 pound of coconut. I racked the beer onto the roasted flakes for a 2 week secondary. Probably should have been longer, but it was my second beer and I was impatient.

Honestly, I didn't care for this beer very much, and I don't plan to ever make it again.

 

[pjj2ba]

You can also add lecithin, an emulsifier purified from soybeans. It will help to "dissolve" any oils. I made some beers where I intentionally added a LOT of oil and then added lecithin and I had no head issues with these beers

 

[suzanneb]

You can also add lecithin, an emulsifier purified from soybeans. It will help to "dissolve" any oils. I made some beers where I intentionally added a LOT of oil and then added lecithin and I had no head issues with these beers

ok thanks. how much for 5 gallons???
j

 

[pjj2ba]

That depends on how much oil you have to counteract. I went with an approximately 1:1 ratio of oil to lecithin (I was adding nearly straight oil though). The best time to add it is during the boil. It is very thick gooey stuff (unless you have the granules) and does not dissolve very well. I'm not sure of the oil content of your coconut. A tsp worth is probably more than enough for your needs unless you are adding LOTS of coconut

 

[suzanneb]

can i add it to secondary fermentor???
i was gonna use about 2-3 cups of toasted coconut

do i need to boil or something like that???

does it have any flavor?

 

[onipar]

I don't know if this is helpful at all, but maybe you could make some coconut extract and add it after fermentation?

I made a coconut cake recently that called for extract, which I made simply by steeping the fresh shaved coconut in vodka for 7 days, then strained.

I don't know how much actual coconut flavor you'd get from it or how much you'd have to use, but maybe worth a shot, assuming you don't mind bumping up the ABV with vodka.

 

[LeverTime]

can i add it to secondary fermentor???
i was gonna use about 2-3 cups of toasted coconut

do i need to boil or something like that???

does it have any flavor?

I toasted it in the oven right before adding it to the secondary fermentor. I put it in using a sanitized spoon. That worked for me. It added a HINT of coconut to the beer.

 

[medusa1066]

you can also add lecithin, an emulsifier purified from soybeans. It will help to "dissolve" any oils. I made some beers where i intentionally added a lot of oil and then added lecithin and i had no head issues with these beers

nice!!!!! I was getting ready to post eith polysorbate or lecithin

 

[ao125]

It seems to me that if you mashed with the toasted coconut, the grain might soak up some of the oil.

 

[Brewnoob1]

I was talking to one of the master brewers for a local pub I frequent. They did a keg of coconut porter for a keg party they held for club members. He told me to add a pound or two to the keg itself. He said get coconut from a local store and bake it to sanitize etc. Then add it to the keg. I was going to attempt this for my next brew. Sounds like you guys are all on the right track.

 

[Revvy]

It seems to me that if you mashed with the toasted coconut, the grain might soak up some of the oil.

I haven't done coconut in the mash tun, but I have done things like tortilla chips and chocolate in with the grain, and yes it does seem to absorb the fat.

OP, have you even read what I recommended, the link from the other thread? It's really a good method to make a coconut essence that is free of the fats. It's been used in cooking for decades to make extremely clear, fat free and extremely concentrated liquids.

 

[iambeer]

You can also toast coconut shredding in a stainless steel pan without greasing over moderate heat.. it takes about 10-15 minutes but you have to watch over it and stir to make sure you get the right golden brown color all over without burning it. Golden toasted coconut really brings forward the coconut aroma.

 

[Revvy]

You can also toast coconut shredding in a stainless steel pan without greasing over moderate heat.. it takes about 10-15 minutes but you have to watch over it and stir to make sure you get the right golden brown color all over without burning it. Golden toasted coconut really brings forward the coconut aroma.

I don't know about you, but that makes we want some macaroons or something.

 

[suzanneb]

Read the discussion and the results of the experiment with Freeze Filtration in this coconut wine thread.

The info on the process begins in my post #7 There's a video in post 8.

It's also been done to create an essence of bacon to make bacon flavored icecreams and vodkas.

i read the article and watched the videos. i was to do this with coconut milk it would get out all the solids but the fat would still be in it. isn't the fat what makes the head of the beer go away? i would love all the flavor but not if it sacrificed head retention?
any thoughts?

 

[Revvy]

i read the article and watched the videos. i was to do this with coconut milk it would get out all the solids but the fat would still be in it. isn't the fat what makes the head of the beer go away? i would love all the flavor but not if it sacrificed head retention?
any thoughts?

That process removes fat solids. That's sort of the whole point of the process. I've made extremely clear chicken broth that way, with NO fat in it. That's how they make bacon vodka infusions as well, they're creating a consume, an essence, leaving the fat solubles behind.

 

[suzanneb]

ok i just read it a 3rd time.
i see what you mean. i thought it said it made a liquid with that was with fat and flavor but it doesnt. whoops.
so you have done this.
did you use canned coconut milk. how were the results?
i was gonna use fresh milk from a coconut. its pretty clear so i bet there isnt much fat in it in the first place.
so how much gelatin do you use?
it says a fraction of the amount?
j