Chocolate vanilla cocoa brown porter--advice on adjunct additions?

Discussion in 'Homebrewing' started by makisupapolice14, Oct 24, 2017.

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  1. makisupapolice14

    makisupapolice14 Pundit (799) Jun 5, 2005 New York

    hello I brewed a 5.5 gallon batch of Brown porter yesterday. The recipe calls for 1 lb of unsweetened coconut, 2 oz cacao nibs and 1 vanilla bean in secondary for 6-10 days at 68f.

    Is it absolutely necessary to add these to secondary or would primary be fine?

    I've used vanilla and cacao nibs before but never coconut. Someone gave me 1lb of toasted flaked coconut but I'm not sure if it is sweetened or unsweetened. Should I toast these and add to a paper bag after to absorb residual moisture? Any idea the weight equivalent of these dried coconut
    Flakes for 1 lb of fresh? Any other tips for coconut use? I'm hoping for a well rounded coconut, nibs and vanilla flavor (not something super coconut dominant).

    I was just planning to dry nib and split the vanilla bean, scoop out the meat, and add everything to a dry hop bag. Lastly, what's your go to source on Amazon for cacao nibs?

    Thanks for the help!
     
  2. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    Adding to primary is fine, your call.
    -Dry nibbing works fine.
    - I would make a tincture with vodka for the vanilla and just add the liquid. I would also do this for the coconut.
     
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  3. Bryan12345

    Bryan12345 Initiate (0) Mar 17, 2016 Texas

    Agree, tincture is okay.

    I think the rationale to adding in the secondary is that primary fermentation CO2 may “scrub” out molecules that you really want in there. A happy compromise may be to add them at the end of primary fermentation, a day or two before you rack to secondary. FWIW :slight_smile:
     
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  4. makisupapolice14

    makisupapolice14 Pundit (799) Jun 5, 2005 New York

    Thanks guys keep any recommendations coming
     
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