I've been doing mostly PM recipes, and kit beers, so coming up with my own is new to me. I threw in the caramel because it should go well with the Coconut and toasted tastes I've got going on and to lighten the body which I'm guessing is going to be quite thick anyway. I am concerned that the Pale malt in my partial mash won't have enough diastic power to convert the oats, and I'm not sure how to calculate how much Pale I'd need. I'm thinking that the oats will help with head retension, since the oils in the Coconut seems to cause a problem with that. Then I'll add water to bring my kettle up to 4 gal and start the boil. I'll mash the above at 155 F for 30 min and sparge with 1 gal of water
After trying Maui's Coconut porter, listening to the podcast on Basic Brewing about it and reading previous Coconut Porter/Stout threads I think I want to try my own.
0 kommentar(er)
