Bake 8 oz. of shredded coconut (spread thinly) at 350F for 10 minutes or until surface is golden brown.
Add in 4 oz. of toasted coconut to mash
Add in 4 oz. of toasted coconut @ 5min for end of boil.
For secondary:
Use vanilla bean infused vodka (1 split vanilla bean in a mason jar of vodka) to soak ~3 oz of cacao nibs (organic). Add in 3 oz of cacao nibs to sanitized hop bag with coconut (see below). Pour the remaining vodka into the fermenter (volume is about 2 Tablespoons).
Toast additional 5 oz. flaked coconut (unsweetened) as per above and follow directions below:
Transfer 5 oz toasted coconut to sanitized hop bag with sanitized spatula and add to fermenter. Do this about 2-3 days into fermentation.
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Last Updated: 2019-12-18 18:04 UTC
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NEW Water Requirements:
Dessert Island
Equipment Profile Used
System Default
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Water Requirements:
Dessert Island
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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I liked the level of coconut and cacao in this. The roasted malts were balanced well too. I had issues with attenuation (due to a rapid temperature shift in the basement while fermenting) so the attenuation was low. Due to this, the beer was sweeter than I had hoped. It'll benefit from a re-brew. I would also consider using a wheat or carapils in the bill to increase head retention. Since there is an abundance of coconut, head retention is rather poor. I expected this when making it, but it is something to be aware of.
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