Beer Forum

I am planning on doing a Coconut Robust Porter in the near future a la Maui Brewing Co. I have read about a few different ways to use it and just wanted some opinions. Some people use extracts but I don't want my beer to taste like tanning oil. I want to use real coconut and toast it. However, Do I use chips? Shredded? Do I add it late in the boil? Secondary? and lastly... How much? I just want a slight coconut nose and hint in the aftertaste. Thanks in advance!

I know Rhino uses 12 ounces of toasted coconut in secondary in his coconut porter. Both Doc and Jamil brew great coconut porters too. I've had both of them and plan to brew one sometime in the future.

Wayne

I swear that extract is the way to go. I have advanced a beer to the second round once, and then another year placed in nationals by adding two drops of extract to the bottle at bottling. Mess around with the real thing if you want, but it is so easy. I have had national level judges ask me how I toasted my coconut and where I use it in the process. It is just too easy, and thanks to Doc for the heads up on how to do it

Mills

BenTheBrewer,

I prefer to toast the coconut and add it into the secondary. I know that Doc used coconut extract and added to the keg. You can check his recipe on the forum. There was a thread under 'recipes' on it recently. I believe Maui brewing company adds their coconut at all 3 stages of the brewing process: mash, boil, secondary. I can not confirm this. I believe I heard it on a podcast at some point. Nor do I know the amounts or percentages.

To toast the coconut, you want the oven on the lowest bake setting. Toast to a golden brown. You need to keep an eye on it and stir frequently, because the reaction happens fast (10-15min). I don't think the cut of the cocunut matters. I have used coarse and shredded with equally good results. Most importanty, you want organic cocunut that doesn't have any additives. The Angel stuff in the baking section has sugar, perservatives, etc. Check the organic section of your local supermarket, or local organic store like Whole Foods.

I then add my coconut in a mesh bag to the secondary at around 66-68F. I believe last year I started off with 16oz. But, I also had coffee and cocoa nibs to create a Hawaiin porter. So, I added more to overcome the strong roasty flavors. So, as Bugeater recommended 12oz may be a good place to start. You can always add more. Based on my memory I added 1.5lbs/5gal! Don't be afraid of the oils affecting head retention. Both on my homebrew version I have done twice, as well as the commercial example that I brewed with the local microbrewery, both had large, thick head stands. I believe that is just a brewing myth about the oils from coconut.

I have not had Maui's coconut porter, but i imagine the coconut flavor is more subtle and layered since they use it in the mash, boil, and secondary. I prefer to 'dry hop' with the coconut. Just my $0.02,. Let us know it turns out!

Hoser

I used a 2 oz bottle in my attempt at Dr. Scott's recipe and cannot taste it. It was real coconut extract bought at one of those hippy natural food stores, so I'm assuming it was good.

I think Justin interviewed someone at NHC this year who did the toasted coconut thing ( I think it is in one of the brewcasts).

Next time I do Dr. Scott's recipe, I'm going the toasted route...thank God the beer is awesome without the coconut so the last batch won't go to waste.

Awesome.

Thanks for all the quick replies, and thanks to the BN for giving us all this amazing forum.

I decided that I will buy a pound of organic coconut chips, toast .25lb and put that onto the top of the mash( a la Holgate Nut Brown) and maybe .50lb -.75lb into secondary. Once I work out the numbers, and the beer proves worthy, I will post the full recipe.


Cheers,

Ben The Brewer

Here is my recipe that I entered last year in a local experimental ale contest. It won BOS and People's Choice. It was scaled up by the local brewery to a 15BBL system. Needless to say that the recipe is not cost prohibitive when scaling up from 10 gallons to 15BBL! They decided to add 20lbs of toasted coconut to the whirlpool and finish off the beer with coconut extract. The final product lacked little coconut flavor and aroma, but was a great coffee beer! I took 5 gallons of the wort home and treated it with the toasted coconut and other ingredients in the secondary. It was way better than the extract commercial version. The recipe calls for a lot of coconut, but I think it is needed to overcome the dominant coffee, chocolate and roast flavors. I sampled the beer every day or 2 and then pulled the ingredients one by one when I was satisfied with the flavors.

Hawaiian Porter

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

12-B Porter, Robust Porter

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond

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

Batch Size (Gal): 10.25 Wort Size (Gal): 10.25
Total Grain (Lbs): 27.16
Anticipated OG: 1.065 Plato: 15.89
Anticipated SRM: 42.3
Anticipated IBU: 37.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.06 Gal
Pre-Boil Gravity: 1.055 SG 13.62 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.0 18.75 lbs. Pale Malt(2-row) America 1.036 2
11.8 3.21 lbs. Munich Malt(2-row) America 1.035 6
8.7 2.36 lbs. Crystal 60L America 1.034 60
3.9 1.06 lbs. Carafa Germany 1.030 500
6.5 1.77 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.08 oz. Galena Pellet 13.00 31.3 60 min.
1.00 oz. Willamette Pellet 5.00 5.7 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
16.00 Oz Coconut, Flaked Other 7 Days(fermenter)
32.00 Oz Coconut, Flaked Other 14 Days(fermenter)
2.00 Unit(s)Vanilla Bean Spice 4 Days(fermenter)
12.00 Oz Cacao Nibs Other 7 Days(fermenter)
1.50 Oz Kona Coffee Coffee 4 Days(fermenter)
1.50 Oz Molokai Coffee Coffee 4 Days(fermenter)


Yeast
-----

White Labs WLP001 California Ale


Water Profile
-------------

Profile: Lincoln, NE
Profile known for: Moderate hardness/alkalinity

Calcium(Ca): 61.0 ppm
Magnesium(Mg): 15.0 ppm
Sodium(Na): 35.0 ppm
Sulfate(SO4): 84.0 ppm
Chloride(Cl): 20.0 ppm
biCarbonate(HCO3): 190.0 ppm

pH: 8.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 27.16
Water Qts: 36.13 - Before Additional Infusions
Water Gal: 9.03 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 11.21 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Flaked coconut & cacao nibs toasted in oven @ 350F x 15-20min, then added to secondary

Molokai and Kona coffee french press blend 24oz added to secondary

Dry hop coconut, cacao nibs, vanilla, and kona/molokai coffee to secondary

Hoser

That sounds freakin' delicious! I will have to scale that down to 6 gal and brew it. With brew day being so close I can't brew it this time though. But I will brew this! Thanks

Ben the Brewer