Thinking about brewing a coconut imp. stout over the next couple of weeks. I haven’t really brewed with it before, but I really want have a lot of coconut flavor to come through. Thinking like Mounds bar kind of flavor, just barely dialed back. Anyone have any suggestions as to how much and when to use it (i.e. mash, kettle, secondary? All of the above?) ? Also, if you have used it, have there been issues with head retention d/t how fatty it is?
Cheers
All the pros use flavor extract. I think most LHBS carry decent ones nowadays.
I use 2 lbs of toasted coconut flakes (unsweetened) per 5 gal batch. Could probably get by with 1.5 lbs though.
Thanks everyone. When it comes to the extract, how much would you recommend for a 5 gal batch? Would you add it at bottling?
Then as far as toasted, how much of a coconut flavor is really coming through for it? Since the beer is going to be pretty heavy, we want to be sure the flavor is still coming through after all the flavor from the malts.
I use 2 lbs of toasted flakes in a English brown ale. But wether you use flakes or extract your going to get more aroma than flavor.
Add extract at packaging a little at a time and taste.
I did 5 gallons of coconut stout last spring. I went to Whole Foods, bought a bag of their dried coconut and just aged it on the beer for 1 week. I goy excellent coconut flavor and aroma. I can’t for the life of me seee a reason to do it another way.
I’m not sure what size the bag was to be honest. May have been 8 oz. I’ll try to find out and report back.
same here. it works great…just go easy and test every 12 hours to see if you have the desired result. a little goes a long way fast IMO.