The best way to use coconut seems to be by adding toasted shreds to wort at the end of the boil or by adding the toasted shreds to beer at the end of fermentation like a dry hop addition. The usage rate for a nice hint of coconut in the nose and mouth is 1⁄4 to 1⁄2 pound per gallon (0.1 to 0.23 kg per 4 L).
To get the coconut flavor , I picked up 24 oz shredded coconut from Trader Joe’s and toasted 12 ounces of it @ 300°F for 15 minutes and added it to the boil with 10 minutes remaining. I also added one split and scraped vanilla bean to the boil with 5 minutes remaining.
A classic robust porter spiced with natural toasted coconut . A malty-toasted coconut aroma is followed by a rich, silky feel with tastes of dark malt, chocolate, and hints of coffee. It finishes with a hoppy spice for balance. Maui. Hawaii.
Well-Known Member. I would just add some pineapple concentrate (frozen juice). Add about 2 cans for a 5 gallon batch and you will get some noticeable affect from the juice. I made a brew a few months ago this way and it turned out great.