I have a 3-gallon batch of “Coconut” Porter fermenting right now. Except, so far I don’t have much coconut flavor.
At knockout, I added 1 - 7oz bag of toasted organic, unsweetened coconut. The coconut steeped for about 5 minutes hot, and then steeped for another 45 minutes or so as my wort cooled to 65°. At that point I transferred the wort to the fermenter and left the coconut behind. A sample taste was underwhelming as there was little coconut flavor present in the wort. Some, yes. But not enough to have me convinced it will survive fermentation. Call it step 1 in building a flavor profile.
However, I kind of expected this, and I do have a second 7oz bag on hand to use as a “dry hop”, post-fermentation. I expect this addition to pack a far bigger punch. The plan is to taste again after 3-4 days and then rack to the keg, possibly with a bit of vanilla as a flavor enhancer. Step 2.
But…
If I still find myself short on coconut taste and aroma, has anyone ever added Coconut spirits at packaging as a boost? I’m thinking something along the lines of Kōloa Coconut Rum or the like. I could make a tincture, but I really don’t want to.
I know this won’t help with your current batch, but I’ve made lots of coconut beers and I’ve always had great results with using toasted organic coconut flakes post fermentation for 5 to 7 days prior to kegging. 1 pound per 5 gallons does the trick for me, as always YMMV.
That most certainly helps. My fermentation is just winding down now, and my plan is to “dry hop” with 7oz of organic, unsweetened coconut in primary. The extract/coconut spirits question is more of a “just in case” situation.
I intend on bagging the coconut for the dry hop. Will it float or sink? I could add the coconut loose if that would be a better way to incorporate the flavor… and just deal with the transfer-to-keg repercussions later.
I usually bag the coconut for ease of removal prior to transferring to the keg. It does tend to float so I weigh the bag down. As long as the bag isn’t too tight or full you shouldn’t have any problems incorporating that delicious aroma and flavor of coconut.
Good luck! I love coconut infused beer.
Out on a limb here but what about adding coconut water post fermentation? Either canned which “should” be sterilized from the canning process or straight from some coconuts? I think it just might add the nuance you’re looking for.
3 gallon batch.
First addition - 7oz toasted organic, unsweetened coconut at flameout and steeped for about 50 minutes as the wort was cooling to pitch temp. (Little effect)
Second addition - 7oz toasted organic, unsweetened coconut as a “dry hop”, post fermentation, in primary.
I will be kegging this beer either Wednesday or Thursday. Unfortunately, Life is going to dictate how long the coconut dry hop gets to do it’s thing. Either 3 or 4 days. If the flavor is still lacking, I will add a keg addition of either coconut extract or coconut rum. Not sure which yet.
While the coconut aroma was mild at best, the flavor was clear and present. Taste of this Porter was slightly sweet and coconuty. So I’m hopeful, deciding to err on the side of caution and not add a cheater to the keg. If the coconut fades by the time this is all carbed up, I can always add a smidge of Coconut Rum to the glass, but I don’t think it will be necessary. At least not at first, maybe if it sits for 2, 3, 4 weeks…
