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I’m going to try my first coconut porter soon. I’ve got a rock solid porter recipe, so I’m just looking for suggestions on how and when to add the coconut.
I do BIAB with no secondary and 3 gallons into the fermenter. I’m planning on toasting 8 ozs. of unsweetened flakes for the adjunct and adding via a muslin bag. Questions: 1) should I create a tincture?, 2) Planning on two weeks prior to adding the coconut and then one week on the coconut before bottling. How does that look?
Lastly, I’m not a fan of lactose and would rather not use it, but I’m wondering whether a little bit might accentuate the coconut flavor. Or, is the flavor from the roasted malts enough?
Thanks.
I do BIAB with no secondary and 3 gallons into the fermenter. I’m planning on toasting 8 ozs. of unsweetened flakes for the adjunct and adding via a muslin bag. Questions: 1) should I create a tincture?, 2) Planning on two weeks prior to adding the coconut and then one week on the coconut before bottling. How does that look?
Lastly, I’m not a fan of lactose and would rather not use it, but I’m wondering whether a little bit might accentuate the coconut flavor. Or, is the flavor from the roasted malts enough?
Thanks.