Smokonut Stout

[Jarret Coyle]

Hey there,

A local brewery made a stout with the name of this thread. I wanted to make my own version of it! I know from talking to the brewmaster he used peated malt as the specialty malt, and Maris Otter as the base.

I'm just making a 1 gallon batch, using Maris Otter, Chocolate Malt, Heavy Peated Malt, and Flaked Wheat. I'm adding toasted coconut flakes and pure coconut puree.

My question is, when should I add the puree? Should I add it in the secondary, the primary, or in the hops boil or even the mash?

Thanks for the help guys, I'm sure I'm probably just over thinking it!

- Jarret

 

[triethylborane]

Coconut puree . . . guessing the sat fat content on that is quite high so expect issues with head retention and shelf stability if you use it.

 

[Jarret Coyle]

Coconut puree . . . guessing the sat fat content on that is quite high so expect issues with head retention and shelf stability if you use it.

I may go heavy on the flaked wheat to counter some of the oil, but naturally I'll only be able to get so much head, yeah