Coconut in Beer?!
Adding coconut to a porter is a great way to complement the chocolate flavors of the porter. If you like the combination of chocolate and coconut, or just want to try something different, try this.
I learned about this from the previous president of the Menomonie Homebrewers Club, and he still makes one of the best coconut porters I’ve tried.
Here is the recipe for my Memorial Porter.
Selecting the coconut
- You want unsweetened, shredded coconut
- Not baking coconut – you don’t want the extra sugar and other stabilizers that are added to sweetened coconut .
- Also don’t go for unsweetened flaked coconut. The pieces are too large for good flavor exchange.
- Finely shredded, unsweetened coconut will give you lots of surface area.
- Toasting coconut will develop even more flavor.
- You want to get a nice golden-brown color without burning it.
- Set your oven at about 300 degrees Fahrenheit (I used 325 degrees F on this most recent batch).
- Spread aluminum foil in the bottom of your flat pan to ease pouring into secondary
- Check the coconut every 3-5 minutes and stir.
- Stop when your house smells like delicious coconut, even if the timer hasn’t beeped yet!
Amount to use
- Varies with personal taste and type of coconut
- In 5 gallons, I used 8 ounces of the large flakes of coconut, and did not get enough flavor
- This time, I used 8 ounces of the finely shredded coconut and also toasted to a slightly darker color
- I usually let the coconut sit in the beer for about a week. Sometimes there is still coconut floating in the beer.
- Experiment and see what you like.
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