How would one add authentic coconut flavor to a fermented beer?

Question

How would one add authentic coconut flavor to a fermented beer?

Dale

2018年9月7日 06:30

I have about 5 gallons of regular nut brown ale (in the fermenter now) that I plan to bring to a festival. Since it is going to be served at a festival and folks will only be drinking 2 ounces at a time (and probably have decimated palates), I figured it should be very highly coconut flavored.

Rather than try to get a hop bag into the fermenter, my plan was to make a grain alcohol tincture with coconut flakes, then just add the tincture at bottling time. I would like to avoid pre-made coconut extracts because I would not feel comfortable telling people that's how I brew.

How many ounces of dried coconut flakes soaked in booze would it take to get a high amount of coconut flavor into this standard nut brown ale?

Topic fruit homebrew

Category Mac

Dale · Accepted Answer · 2014年9月13日 16:36

One example that generated a beer with a significant (but not over the top) coconut presence was as follows:

16 ounces of shredded coconut
650ml 190 proof grain alcohol
Five gallons of beer

Shredded coconut was crammed in a quart mason jar and covered with grain alcohol for one week in order to make a tincture. The tincture was added to the fermeter, along with the shredded coconut (inside a nylon bag). After one additional week, the beer was bottled. A warning for this coconut tincture technique: there was "coconut butter" floating in the fermeter and clinging to the nylon bag. Probably due to the fat content, there was little head retention even though the beer was well carbonated.

How would one add authentic coconut flavor to a fermented beer?

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