I wouldn't use coconut in the primary. No way for you to control the flavor impact. I generally add toasted coconut to the secondary in my 5-0 Hawaiian Porter. It also has cacao nibs and Hawaiian coffee in it. Not sure if that is a deal breaker for you? I would be happy to share the recipe.
Not a deal breaker -- I haven't used a secondary in several years but I certainly could. I like the additions (I do stouts with cocoa-coffee). Would love the recipe.
Matter of semantics. I should have been more specific. I place all the ingredients in the keg, that way I can taste the flavor development. Generally I save some of the initial beer to blend back in because I usually lose a half gallon or so of beer from all the ingredients.
5-0 Hawaiian Porter
6 gallons post boil
60 min boil
6% Chocolate Malt
4% Carafa III
38 IBUs 60 min
14g Williamette/5 IBUs @ 30min
Ale yeast ( I prefer WLP007 but have brewed with chico before)
* I use the coffee and cacao nibs to develop some of the natural porter character so that it is not over the top roasty. Never done a normal robust porter with this recipe, but would work. Maybe dial back the cacao nibs and coffee if so?
6 oz Cacao nibs
24 oz Coconut flakes ( can be divided or added all at once, I have done both)
1.5-2 oz coffee of choice, dry beaned. I use Kona
1 vanilla bean (rounds out the flavors)
Also, 16 fluid oz. of cold steeped coffee.
I systematically pull the additions when they are the flavor profile I prefer. Coffee and vanilla generally 4 days. Cacao nibs are usually 4-7 days. I find the coconut is the most variable ingredient. Did this recipe 3 weeks ago. Added all 24oz of coconut due to time limitations. Pulled the coconut after 4.5 days. The initial recipe was 16oz x 2 wks. Then another 8oz. for a week.
Cacao nibs and coconut were toasted in the oven. House smells fantastic when this happens! Good luck! Let us know how it turns out!
This recipe in the 3 comps I have entered has finished no worse than 3rd place BOS. Winning twice. Goes over well at festivals also.