When and how to add coconut and vanilla

[Gustatorian]

I have a fantastic stout recipe, hovers around 8%, with enough body to support some coconut and vanilla. I've never added either before, but would love to hear anyone's recs on how/when they should be added.

THANKS

 

[nettekdl]

Split and scrape vanilla bean and soak in a neutral spirit for a week or two then add that after fermentation is over or to secondary if you use one. For coconut I like to toast it lightly in the oven at 350 and rack on top of it in secondary

 

[blizzard]

+1 to toasting the coconut. You can also split the vanilla bean and add it straight to secondary. Making a tincture is a little more precise though.

 

[Gustatorian]

Split and scrape vanilla bean and soak in a neutral spirit for a week or two then add that after fermentation is over or to secondary if you use one. For coconut I like to toast it lightly in the oven at 350 and rack on top of it in secondary

What do you mean by scraping?

 

[porterpounder]

Split the bean up the middle (sometimes difficult) and scrape the seeds out with the knife blade. Creates kind of a paste. Add all of it into the tincture or fermenter directly. Increases surface area of the goodies so you get more flavor development.

 

[Gustatorian]

Split the bean up the middle (sometimes difficult) and scrape the seeds out with the knife blade. Creates kind of a paste. Add all of it into the tincture or fermenter directly. Increases surface area of the goodies so you get more flavor development.

Awesome, how many do you add to a 5 gallon fermentor? How much toasted coconut would you add to the fermentor as well?

 

[porterpounder]

I usually start with one bean in 250 ml of bourbon or vodka for 2 weeks or directly in the fermenter. It helps to have the tincture around as it's easier to control the flavor level at packaging. I've seen good results from 4-8 oz of coconut (raw and toasted) in the fermenter or keg for as little as 3 days.

 

[te-wa]

i don't know what kitchen tools you have available.. here's what I did...

in a large (16") Wok, toast unsweetened coconut until uniform tan/straw colored. soak said coconut in a large mason jar, with vodka. know this - coconut aborbs a great deal of liquid. the 8oz i used sucked up a whole pint!
i then added the drained coconut to a paint strainer bag, and into the beer it went. 5 days. know this - coconut will be very bold at first, but will quickly lose it's punch. after 2 weeks tapping the keg, the coconut flavor and smell went from very pronounced to barely perceivable.