Coconut Chocolate stout and Kentucky Common notes

In anticipation of visiting Satan to discuss our brewing plans for Nationals next year, I used my beer gun to bottle a few dopplebocks in 12 oz bottles, and a 32 oz Coconut Chocolate Stout, and a 32 oz Kentucky Common. I thought I would let you know what I thought of my brews.

Coconut Chocolate Stout—Last time I made this, I added the chocolate powder to the priming sugar and water solution. The beer was gritty, so I thought I would add the chocolate to secondary. Well, the experiment did add some chocolate flavor. But the first thing I tasted was roasted malts. There was a hint of chocolate, and then a wisp of coconut. No. I'm not happy. I wanted more coconut.

Kentucky Common—Sour. I should have added anise to the boil. It would have cut some of the sour. I ordered the ingredients for the next batch. Believe me, anise will be in the boil. I also madae sure to get Williams Brewing Company's American Lager extract, made with corn, so I don't have to futz around with a cereal mash.

Coconut Chocolate Stout Kegged

The stout is in the keg. The FG was 1.015 (OG was 1.059), which gives it 5.5% alcohol.

The sample tasted slightly chocolaty. The recipe called for the coco powder to be mixed with the water and sugar at kegging. Last time I did that, the beer was gritty This time, I added the coco powder and 1 cup of boiling water to the beer in secondary, where I hoped the beer would pick up some of the flavor without the grit. I also noticed some alcoholy/phenoly off flavors that might be a result of too high a fermentation temperature. The alcohol seemed to get high in the nose, if you know what I mean. Otherwise, it tasted darn nice. A couple of weeks in the closet to carbonate, then a few weeks in the cooler to age, and it should be good to drink by, say by Oktoberfest. If I can keep my hands off it.

Busy day

Yesterday, I kegged the Kentucky Common beer. It was clear and sparkling. It had a strong sour flavor that I hope will mellow in a few weeks. I will age it two weeks at room temperature before putting into the fridge for another month before sampling.

I also transferred to Chocolate Stout to secondary, adding the cocoa powder to some boiling water and mixing well. Then I poured that into the carboy. I'll let that sit two weeks, then I'll keg it, adding the coconut extract at the last minute. Anothere couple of weeks and it should be ready.

Hm. I have nothing to drink now. I should have planned this better.

Doc Scott's Coconut Chocolate Stout

As I mentioned earlier, I wanted to brew Coconut Chocolate Stout again. I did some research and was going to buy all the ingredients and give you an original recipe. Then I remembered that Austin Homebrew Supply has a double chocolate stout kit. I will follow their instructions, and when I keg the beer, I will add 1/4 tsp of coconut extract.

Mmmm. German chocolate beer.

Actually, I want to try something different, this time. The kit comes with a small amount of cocoa powder that is added to the priming sugar and water. The problem is that when you keg this, the first twelve or so pints are coated with a gritty coat of cocoa that looks like mud. So I am going to add the chocolate to the beer in secondary, and hope the flavor carries through into the keg.

What have I got to lose?

New Feature - Grading Beers: #1 Chocolate Coconut Stout

The other day, I sampled Winter's Bourbon Cask Ale, and I used the 20-point evaluation scale I wrote about last year. I intend to sample a lot of beers in a lot of different places and record my evaluations. I will share these evaluations in the future at irregular intervals.

What I'd like to do today is evaluate my Chocolate Coconut stout using the scale.

Appearance (0-3 pts.): For some reason, this beer is overcarbonated. I have poured almost a quarter of it without CO2 attached. As a result, each glass starts off 3/4 foam. The foam is tan and the beer is brownish-black. The first pours leave coco residue along the sides. The more you drink, though, the more that clears up and the beer becomes black. I give this a 1.

Aroma/Bouquet (0-4 pts.): This smells of malt, chocolate, which is a good thing, and of a little coconut. I notice just a hint of hops. Somehow, the aroma isn't as nice as I'd hoped, so I give it a 2.

Taste (0-10 pts.):
Hop/Malt balance (4 points): I give it a 4. It's very malty without much hop taste.
Aftertaste (3 pts.): There is some hop bitterness, but it is masked by the cocunut extract. It's a bit strong, like many stouts, so I give this a 3.
Mouthfeel (3 pts.): I have to admit, this one was tough. At first, the beer was a little gritty from the coco powder. Now that most of that has been dispensed, the beer is silky and smooth. But it is over carbonated. I give it 2 points.

Overall Impression (1-3 pts.): I'm giving it a 2, because I am not happy with the coco powder. I was hoping for a more subtle chocolate flavor.

That makes this beer a 14 on our 20-point scale.

I will brew this again and see how it fares without the cocoa powder.

Choclate Coconut Stout - 1st tasting

Last time, I mentioned that I took Charlie's Holiday Cheer to our office open house. I also brought along the Chocolate Coconut stout. I knew it wasn't ready, but I thought that maybe, just maybe. . .

The beer was highly overcarbonated, without CO2 hooked up. The head was chocolate milk colored and lasted a long time, until finally collapsing into a dark, glossy, chocolate color, coating the sides of the glass with cocoa streaks that looked like mud. The beer was brown and as it settled, more of the cocoa would settle at the bottom of the glass. The taste was a bit uneven, but held some promise.

Last night, I tried it again. Still overcarbonated. I bled off the excess pressure and poured a slow pint that was half head. By the time the head settled, I had half a glass of beer. My goodness! was the beer tasty. But it looks hideous! When I went back to pour a second glass, I found that I had to bleed the excess gas off yet again!

Bear in mind that the beer was a kit with an addition of coconut extract. The kit called for 1 ounce of cocoa powder to be added to the priming solution at bottling/kegging. The cocoa is too much for me. Next time I brew this--and I will brew it again--I will leave it out and see what happens.

My cousin will be dropping by this afternoon, and I will get his opinion. He and a buddy of his won a regional brewing contest a few years back with their oatmeal stout.

Kegging day

I kegged the Chocolate Coconut Stout today. I had hoped to take it to the office Christmas party, but I don't think it will be ready. So I'm going to let it age for three weeks before it try it.

Choclate Coconut Stout

Intrigued by a comment on the BrewCasters, I decided to brew a chocolate coconut stout. I ordered a double chocolate stout kit from Austin Homebrew Supply and brewed it yesterday. At kegging, I will add 1 tsp of coconut extract. It sounds like German Chocolate beer!