We bring the flavor of coconut into a sweet stout, for a rich, dark, and creamy ale that hints of a cool night on the beaches of Hawaii. With notes of coffee and chocolate, the aroma of toasty coconut shines through. A rich, silky mouthfeel that leads to a mellow roast in the finish blends beautifully with the lightly toasted coconut. Take a vacation to Hawaii by staying home and drinking your own creation as you toast the Big Island. Cheers!
Allow the beer to ferment completely before adding the coconut. Use 1 pound of unsweetened flaked baking coconut for a 5 gallon batch once fermentation has ended. To use, toast the coconut over medium heat in a skillet, watching it and stirring constantly. When the coconut is toasty in appearance, remove from heat. Pour the coconut onto clean paper towels, and blot with another paper towel, to remove as much as the oils as you can. Put the toasted coconut into a sanitized, medium, fine mesh bag, using a sanitized shot glass to weigh it down if desired. This can be done in primary or in secondary by racking the beer into a new vessel with the bag of coconut. Let the coconut sit in the beer for 10-14 days, then rack from the fermenter and bottle/keg the beer as usual.
If using the cacao nibs, add them with the coconut. Prepare the nibs by soaking them in flavorless vodka for 3-5 days prior to adding to the fermented beer. Dump the vodka-cacao mixture into the fermenter with the coconut, and let it rest for 10-14 days.
Pro-Tip! If you don't like your beers too sweet, only use 1/2 of the lactose!
Toasted Coconut not included!
All orders containing Liquid Yeast will be shipped with a complimentary ice pack to ensure safe shipping!
Is this your first Homebrew Beer Recipe Kit? Check out our New to Brewing Guide to see a step by step road-map to brewing your first batch of beer!
Dark Hawaii Chocolate Coconut Stout - All-Grain Recipe Kit Instructions
Is this your first Homebrew Beer Recipe Kit? Check out our New to Brewing Guide to see a step by step roadmap to brewing your first batch of beer!
- Batch Size: 5 Gallons
- Mash at 152ºF for 60 minutes
- Est. Original Gravity: 1.064 SG
- Est. Final Gravity: 1.020-1.022 SG
- Est. Alcohol by Volume: 4.2-4.5%
- Bitterness: 27 IBUs
- Estimated Color: 33.8 SRM
Malts and Adjuncts:
- Maris Otter Malt
- Flaked Barley
- Caramel 80L
- Carafa Type III
- Chocolate Malt
- Cacao Nibs
- Toasted Coconut Not Included!
- East Kent Golding Hop Pellets
I never brewed with either coconut or cacao nibs before, and I genuinely regret that I only have an 8.5-gallon kettle. However, this has been a good learning experience and my beer is turning out well, so far, even if it is not turning out as I'd hoped!