Coconut Milk Powder

Discussion in 'General Brewing Discussions' started by ACBEV, Dec 15, 2017.

  1. ACBEV

    ACBEV Active Member

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    Can I add Coconut Milk Powder to the boil?

    I would like to add some to a dry stout recipe aka Coconut Stout...

    On the packet the fat content is 9%

    Its very nice in curry, so I thought it might be nice in stout. But I'm not sure how much I should add, maybe around 250g/9oz
     
  2. thehaze

    thehaze Active Member

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    You could add that to the boil, but I do not know what it will do to the final beer.

    Maybe add some coconul flakes to the fermenter... I would think it will yield better results. Coconut in any form is very fatty/greasy, so I think it will give a lot of mouthefeel/oily body to the beer.

    I use organic Coconut oil for making food, and is was for the last 5 years. And it is better than other oils, also healthier. So I think it will add some body and nouthfeel to the beer.

    But that is not a bad thing in a Porter or Stout.
     
  3. Head First

    Head First Well-Known Member

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    Read the label and check what preservatives are in there that could affect the yeasties. Sounds tasty.
     
  4. Nosybear

    Nosybear Well-Known Member

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    I'd think you'd be giving up head retention. I just finished up making a coconut stout, got the coconut in there by toasting a pound of coconut flakes and "dry hopping" with them for 5 days. Toasting is supposed to minimize the impact to the head, we'll see. I'm thinking of adding some lactose at bottling to sweeten the beer a bit. So in answer: I'd boil it and boil it for a while. The fat should then bind to the trub and stay out of the finished beer. And that's a guess - I haven't done it.
     
  5. ACBEV

    ACBEV Active Member

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    #5 ACBEV, Dec 16, 2017
    Last edited: Dec 16, 2017
    Oh thank you three!

    Maggi Coconut Milk Powder
    Indredients: Coconut Milk Solids (78%), Maltodextrin, Milk Protein (Sodium Caseinate), Stabilizer (Trisodium Phosphate).

    I cook up a Sri Lankan curry quite often and use coconut milk powder to add body and a creamy mellow coconut taste. In quite small quantities it thickens the curry sauce, a bit like corn flower does and dissolves without clumping. So I thought it would be perfect for a dry stout. Apart from the fat content.

    I also thought about adding lactose, but am not a great fan of sweet stout. However I plan to use some mild malt and mash on the high side, to give a bit of sweetness.

    I have noticed varying amounts of fat content in differing products, what I use in my cooking has 9% fat, but a search on the interweb has brought up products with over 60% fat!

    Simply mix Maggi Coconut Milk Powder with warm water to make your coconut milk. For a thin Coconut Milk, add 1tbsp of Maggi Coconut Milk powder to 1 cup of warm water (175ml) and mix well. For a thicker and more creamy consistency, add 3 tbsp. Once prepared, pour into your dish and stir regularly and enjoy your delicious meal. After opening, store in a cool dry place and use again!​
     

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