stcampbell
Apprentice
Hi,
Currently have an all-grain Imperial stout in primary in a stainless conical fermenter. I am going to add some bourbon soaked vanilla beans after primary is finished. (I don't rack to a secondary). OG was 1.120 and FG is projected at 1.028 to yield a 12% final product.
I want to try adding some toasted coconut to a portion of the beer as an experiment. I will fill a demijohn and add the coconut to 3-4 L of beer.
My question is how much coconut to add? Do I toast it first? Should I use a blend of toasted and raw coconut? I would imagine that it is the oils I want from the coconut, but worry that toasting will reduce the oils present. Any recommendation on how long to leave the coconut in the beer?
I would think that 100g of toasted coconut (in 3-4 L) in a muslin bag for about a week would impart the flavour I am hoping for, but that is a total guess...
Feedback from anyone with experience would be most helpful!
Cheers
Currently have an all-grain Imperial stout in primary in a stainless conical fermenter. I am going to add some bourbon soaked vanilla beans after primary is finished. (I don't rack to a secondary). OG was 1.120 and FG is projected at 1.028 to yield a 12% final product.
I want to try adding some toasted coconut to a portion of the beer as an experiment. I will fill a demijohn and add the coconut to 3-4 L of beer.
My question is how much coconut to add? Do I toast it first? Should I use a blend of toasted and raw coconut? I would imagine that it is the oils I want from the coconut, but worry that toasting will reduce the oils present. Any recommendation on how long to leave the coconut in the beer?
I would think that 100g of toasted coconut (in 3-4 L) in a muslin bag for about a week would impart the flavour I am hoping for, but that is a total guess...
Feedback from anyone with experience would be most helpful!
Cheers