While beer is in primary fermentation, soak 1/2 oz shredded coconut, 2 oz cacao nibs, and 1 vanilla bean (halved and scraped) in light rum for about a week. Then rack beer on top of these ingredients in secondary, as well as 6 oz more coconut, but toast this in oven until golden brown (be careful not to burn - only took about 6 min at 400°). Leave in secondary at least one more week, then bottle.
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Last Updated: 2016-12-14 19:35 UTC
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NEW Water Requirements:
Coconut Milk Stout
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Water Requirements:
Coconut Milk Stout
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Recipe Cost
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
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