Coconut American Brown ale

Discussion in 'Recipes for Feedback' started by Hamner Brewhouse, Apr 5, 2020.

  1. Hamner Brewhouse

    Hamner Brewhouse Active Member

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    Any thoughts on the coconut addition.
    8 lb 2 row
    1 lb dark Munich
    5 oz chocolate malt
    2 oz UK roasted barley
    7 oz unsweetened toasted coconut flakes primary
    7 oz unsweetened toasted coconut flakes secondary for 5 days

    Quarantine brew, I'm going for a basic American Brown & want the coconut aroma/flavor to be prevalent. The ingredients above are what I have on hand.
     
  2. oipivo

    oipivo Member

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    The amounts look good. I used 200g (7oz) of flaked coconut and didn't get NEARLY enough flavor in a stout. What's the purpose of a the secondary? I would probably just add it all the coconut into primary and cold crash.
     
  3. Nosybear

    Nosybear Well-Known Member

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    I've gotten traces of coconut flavor using a US pound (about 450 grams). Secondary is a misnomer, it's a clearing step, no fermentation is happening aside from, maybe, a bit of cleaning up on the part of the yeast. "Dry hop" with it, boil it, coconut doesn't care, it's flavor isn't destroyed by heating or boiled off. I wouldn't toast it, though, and using it in the boil helps with some potential head reduction problems due to oils.
     
  4. oipivo

    oipivo Member

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    Completely agree about not toasting it, I've only found it mutes the coconut flavor further. And ahhh I had assumed the original poster meant moving the beer to a secondary fermentor. In that case, carry on!
     
  5. Hamner Brewhouse

    Hamner Brewhouse Active Member

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    I transfer to Secondary as a clarifying step since primary is a bucket. Secondary is a big mouth bubbler carboy.
     

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