This is my first round with coconut and my second all-grain. My only change was to do my initial mash at 7 gallons to ensure a bigger beer. With the larger volume, I lost almost no heat during mashing. I actually left the cover off for about 8 minutes on my stir at the midway point. I ended up almost perfect on the loss during the boil. STIR, STIR, STIR! This one will scorch during the boil. I ended up right at 6% ABV. There's plenty of flavor and body to match this punch! RICH porter flavor with lots of body. Just right (for my taste) on the hops. I toasted 1 pound of unsweetened coconut flakes from Sprouts. I carbonated with CO2 and ended up with a perfect head and carbonation (I got lucky - I'm still working this out with my keg set up). The nose is fantastic! The coconut adds a real creaminess - I only wish I could put this in NITROGEN! There is mild sweetness, followed by a light coffee taste up front with well-balanced, complex flavors throughout the range. This is a BOLD beer that's full of flavor. Brewed on 11/17 and sampled on 12-16. I'm going to try to let this one sit for a couple more weeks and enjoy for the new year. It's outstanding! This will be a regular for me. Even with the coconut, it's quite clear (with just a few stray strands of coconut finding its way into the keg!). Interesting note: I used the White Labs Dry English Ale yeast. It worked VERY quickly, but without much appearance of working. It had a thin crown with VERY LITTLE bubbling or convection. I thought I would need to add another tube of yeast, but cooler heads prevailed. A few "tech support" guys said not to touch it as long as I could see some evidence of fermentation. The final gravity didn't lie - everything worked just fine, but it didn't produce the big "lava lamp" effect that I'm used to. Any thoughts on the addition of coconut water as an add-in going into primary fermentation?
Reviewed by: Old Site Reviewer from United States.