Toasted Coconut Porter

I did this recently with a one gallon batch and used about 2 cups of organic toasted coconut strips in the boil, and then another two cups during dry hop. Turned out great!

 

My measuring units might not help but I use 200 grams of roasted coconut in 19 liters of beer. That´s something like 0.45 pounds of coconut in 4.5 gallons maybe?? All in secondary.

 

When you dry it layer it in paper towels to absorb the oil

 

i normally use 8 oz at flameout, 8 oz dry hop, and 4 oz in the keg itself when i rack into it.

 

Seconded on trying to remove the oil. I made a toasted coconut porter (which was a complete disaster for so many reasons) It tasted fine but had no head retention at all because of the small amount of oil I couldn't get rid of. I personally added 12 oz of toasted coconut in the mash, another 8 oz at flameout and another 12 oz as a dry hop in secondary.

 

I had a similiar experience. Made a coconut/vanilla stout tastes fine but the head disappears quickly. If someone has a good way of doing a coconut tincture that might be a good option because you could remove the impurities prior to transfering into the beer.

 

I do all my Coconut infusions in a keg after fermentation. Using the paper towel method I have good head retention. I've tried mashing and flame out additions and feel they're both a waste of time and coconut. Ymmv.

 

From watching the episode of Brew Dogs when they are at the Maui Brewing Co I think the head brewer uses toasted coconut in the mash for their Coconut Porter. I'd have to re-watch it to make sure.

 

I've got a coconut porter recipe which I'm pretty damn proud of, it's one of my most well executed beers, in my opinion. In a 10 gallon batch I used 3lbs of finely shredded, organic coconut which I toast myself until medium golden brown. I lay it out to dry out even further so little oil makes it into the beer. Half goes into the mash and the other half goes in the boil at the 5 minute mark. The coconut flavor and aroma work wonders with my porter recipe. I also recently brewed an imperial version of it (usually 6%, the imperial is 12%) where I literally upped the grain bill to be an exact double of the original and also added 6lbs of coconut rather than the usual 3. The boil was obviously much longer to hit my high gravity but it's always worth it to make the big beers. 8 gallons of the imperial coconut porter entered a freshly dumped bourbon barrel a week ago.....in a few months I presume I'll have a beast of a barrel aged bourbon soaked almond joy beverage.

Also, no issue with head retention......dry those oils out!

 

I don't care about head retention, but always seem to have plenty of head that lasts longer than I want it to last when I put fat in beer.

Everyone puts coconut in dark beers by default. It's already pedestrian. So the next time I use coconut, it will be in a blonde tropical hopped beer. Citra, Wakatu and coconut pale ale. Mango, pineapple, lime and coconut. #trailblazingales