Author Topic: Cocnut Porter  (Read 3327 times)

Offline rickaa09

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Cocnut Porter
« on: November 03, 2009, 04:15:11 PM »
Has anyone brewed with toasted coconut? I have come across a Coconut Porter recipe and would like to try it. My concern is the coconut may be too oily even though it is toasted. The recipe says to taost the coconut then put it in the secondary. Any thoughts on this?

Offline denny

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Re: Cocnut Porter
« Reply #1 on: November 03, 2009, 04:24:24 PM »
Seems like I recall a toasted coconut porter that won NHC about 10 years ago.  You might check the recipe wiki to see if it's in there.
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Offline alemaker

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Re: Cocnut Porter
« Reply #2 on: November 03, 2009, 05:00:00 PM »
I've brewed with coconut a bunch of times. You want to use raw coconut, not the stuff with sugar on it. Be sure to use a grain bag, it can get messy. Also, don't leave it in the secondary for more that 5'ish days. It cant get nasty with too much contact time.

Offline bperetto

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Re: Cocnut Porter
« Reply #3 on: November 04, 2009, 05:20:40 AM »
Recipe: http://kotmf.com/recipes/recipe.php?r=165

People LOVED this stout. We served it at the Farmers' Market to the public.

"Add 4 lbs toasted coconut last 10 min of boil. Use Coconut milk powder instead of malto-dextrine."


http://www.atlanticspice.com
251   Coconut Milk Powder - 1 Lb  $7.65
246   Coconut Medium - 1 Lb  $3.75

Offline Pawtucket Patriot

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Re: Cocnut Porter
« Reply #4 on: November 04, 2009, 06:17:04 AM »
There was a chocolate coconut porter brewed by a member of the Northern Brewer homebrewing forum, blankaBrew, that was actually featured on the History Channel show called "The Works."  It looked pretty interesting.  Here is a link to the recipe.

http://web.me.com/rhomsy/The_Nanobrewery/Chocolate_Coconut_Porter.html
Matt Schwandt | Minneapolis, MN
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Offline Crispy275

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Re: Cocnut Porter
« Reply #5 on: November 04, 2009, 11:03:59 AM »
A friend of mine, and one of the top local homebrewers in Michigan (don't worry Tyler Barber - I won't give you up ;-) brews an amazing coconut raspberry porter recipe. He uses both true coconut that has been roasted, as well as coconut oils for aroma at the end. If you just want it to be a coconut porter, delete the raspberries.

For 5 gallons:
2 row 6.5 lbs.
Black 8 oz.
60 L 12 oz.
chocolate 8 oz.
flaked barley 12 oz.
roasted 6 oz.
E.K.G.  6.9% 1.125 oz. 90 min.
E.K.G. .25 oz. 10 min.
E.K.G..375 oz. 5 min.
E.K.G. .375 oz. 1 min.

chalk 1.25 tsp.
gypsum .375 tsp.
kosher salt .125 tsp.

Water salts are added to the mash and sparge water
Mash 122 degrees 30 min / 152 degrees until conversion
1968 Wyeast 68 degrees fermentation temp.

Add a can of the Oregon raspberry's and a bag of coconut that I toasted in the oven to the secondary. ( need lots of room ) and let it set for 1 month.I only used the coconut flavoring at bottling to bring up the aroma.In the baking section there are two size bags of coconut, small one, and big one.Get the big one. Put some parchment paper on your baking sheet and toast until brown not burnt, turning on occation. About 1/2 dram of the Lorann cake oil coconut flavoring (I think they are about $2.00).The Oregon raspberry's are about double what you would pay for frozen but well worth. Just wipe the can with sanitizer and pour into your fermenter.
Chris P. Frey, aka "Crispy"
Ann Arbor Brewers Guild
Fermental Order of Renaissance Draughtsmen
AHA Governing Committee (2004 - present, Past Chairman 2009-2012)
Brewers Association Board of Directors (2010 - present)
[9.6, 165] Apparent Rennerian

Offline budweiser

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Re: Cocnut Porter
« Reply #6 on: November 04, 2009, 03:31:09 PM »
This is one that Kaz posted on tastybrew.com years back. I marked it as one to brew but never got around to it. A buddy made it and raved about it.

From Kaz-12 gal batch
 
 

11-25-2005 Coconut Imp. Cream Stout

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Friday November 25, 2005
Head Brewer:
Asst Brewer:
Recipe: (Coconut Cream Stout)

Recipe Specifics
----------------

Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 41.50
Anticipated OG: 1.095 Plato: 22.62
Anticipated SRM: 56.8
Anticipated IBU: 40.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Actual OG: 1.096 Plato: 22.88
Actual FG: 1.026 Plato: 6.57

Alc by Weight: 7.20 by Volume: 9.34 From Measured Gravities.
ADF: 71.3 RDF 60.4 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 92.31
Actual Points From Mash: 92.31


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.3 30.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
9.6 4.00 lbs. CaraMunich 80 France 1.034 80
1.2 0.50 lbs. Golden Naked Oats 1.030 8
4.8 2.00 lbs. Flaked Barley America 1.032 2
4.8 2.00 lbs. Black Patent Malt Great Britain 1.027 525
4.8 2.00 lbs. Chocolate Malt Great Britain 1.034 475
2.4 1.00 lbs. Milk Sugar Generic 1.030 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
49.61 g. Galena Pellet 11.00 35.5 90 min.
56.70 g. Goldings - U.S Pellet 4.30 4.9 20 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
7.15 Oz Coconut (sliced) Other 8 Days(fermenter)
0.50 Unit(s)Brewer's Licorice Spice 30 Min.(boil)


Yeast
-----
1056

Notes
-----

0.5 inch Brewer's licorice in boil (30min).

Coconut added to secondary
fermenter.
 
« Last Edit: November 04, 2009, 03:51:24 PM by budweiser »
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Offline denny

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Re: Cocnut Porter
« Reply #7 on: November 04, 2009, 03:34:15 PM »
I had some of that beer.  Kaz and Chris Studach made it.  Chris is the guy on Bald Guy Brown.....er, Rogue's Hazelnut Brown!  Rogue's impy stout recipe comes from a homebrew recipe of Chris's and this beer is based on that recipe.  I admit to be scared to taste it, but it was great!
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe