A good friend of mine, Dave, who comes and plays poker every week kept asking when we were going to make a coconut beer. Ironically we had been kicking around the same idea for quite a while. I’ve always really liked Maui’s Coconut Porter and on this day in particular Dave had also brought over Kona’s coconut brown to help make his case. It was great and it sealed the deal for us, now we just had to decide what goes into a great brown ale.
Off and on for a couple of weeks we kicked around what made a good brown ale until we finally had nailed down our recipe. It consisted of 2-Row, Caramel, Flaked Oats, debittered Belgian Chocolate, CaraPils, and debittered Black. We hopped it with Goldings, Liberty and Williamettes and then added our special ingredient coconut straight into the fermenter. We figured that since there was so little additional sugar in the coconut that we should be fine. We added the airlock, crossed our fingers and let it be for about 10 days.
When we came back to it to rack it had already finished. After reading the final gravity (1.014) we dropped the sample into a glass to taste. My first reaction was “OMG! It taste like a Mounds Bar!” The coconut had added a deep rich flavor to a great brown ale. We kegged it up, force carbed and put it on tap.
The next time Dave came around for poker I had him try it. I won’t speak for him but I’m pretty sure we nailed it. Because we were gone for a couple weeks during this time the beer did get a chance to age and as it did the coconut flavor became more subtle and layered in the beer. At any rate we were very pleased with it and have already brewed up and kegged the next round (and yes, it taste like a mounds bar again).[box type=”download”] Download the pdf recipe