Almond Joy Stout(Couple Questions)

[vance71975]

Ok I want to do an Almond Joy Stout for my woman, The following is what i am thinking.


9 lbs Extra Light Dry malt extract

1/2 Lb Roasted Barley
3/4 Lb carfea(sp?) 2 Malt
1/4 Lb Crystal 120L Malt

1oz Columbus (60 min boil)
1oz Cascade (20 min boil)
1oz Cascade (Flame Out)

3 Cups Chopped Almonds (last 10mins of boil)
3 Cups Unsweetened Toasted Coconut(last 10 mins of Boil)
1/2 Cup Bakers Cocoa Powder (last 10 mins of boil)

5 Packages Nottingham Dry Yeast.

My question is does that seem like the right time to add the almonds,coconut and Cocoa powder? And How do the amounts on the above 3 sound? Does the recipe above seem solid? My aim is for a Stout that tastes a lot like an almond joy candy bar.

[Jeff]

I think you could lose a lot of the coconut flavor by boiling. I wonder if you could add some Malibu Rum to the secondary instead.

[vance71975]

I think you could lose a lot of the coconut flavor by boiling. I wonder if you could add some Malibu Rum to the secondary instead.

I would prefer not to use anything that is artificially flavored such as rum, maybe if i add the coconut to either primary or secondary?

[Mill Rat]

Soak the almonds and coconut in vodka and toss into the secondary before transferring the beer. Time for a goalie to put in an appearance here, too...

[vance71975]

Soak the almonds and coconut in vodka and toss into the secondary before transferring the beer. Time for a goalie to put in an appearance here, too...

I really don't want to spike the brew with vodka,rum or any other distilled spirits.

[Jeff]

I know it seems weird to add alcohol to a beer but it actually works really well. When I made a vanilla porter I soaked two bean scrapings in rum (I didn't have any Vodka like I thought I did) for a few days and then added it to the secondary. It imparted a perfect vanilla flavor and I don't think the finest tatest buds in the world could have picked out the rum.

[beerking]

I know it seems weird to add alcohol to a beer but it actually works really well. When I made a vanilla porter I soaked two bean scrapings in rum (I didn't have any Vodka like I thought I did) for a few days and then added it to the secondary. It imparted a perfect vanilla flavor and I don't think the finest tatest buds in the world could have picked out the rum.

Hmmm...sounds like a challenge! You'd better send me a couple of bottles so I can check that for you. :D

[Jeff]

That was the best beer I ever brewed, but it was brewed more than 3 years ago. I have one bomber left that has stayed in my fridge through two moves and just can't get myself to open it. I am afraid it is probably well past it's prime or that I will have drank the last of my homebrew. All the more reason to start brewing again.:)

[markaberrant]

Soaking stuff in small amounts of liquor and then adding to secondary usually works pretty good.
I have soaked vanilla beans, cacoa nibs, and oak chips in vodka and bourbon, and I recently soaked fresh orange zest in some gin.

[vance71975]

Soaking stuff in small amounts of liquor and then adding to secondary usually works pretty good.
I have soaked vanilla beans, cacoa nibs, and oak chips in vodka and bourbon, and I recently soaked fresh orange zest in some gin.

Yes but isn't there also a risk when using a high proof spirit like vodka of the yeast not being able to ferment in the bottle and the beer not carbing up?In wine making we sometimes add vodka to wine for just that purpose, to fortify it and prevent it from fermenting in the bottle.

[vance71975]

That was the best beer I ever brewed, but it was brewed more than 3 years ago. I have one bomber left that has stayed in my fridge through two moves and just can't get myself to open it. I am afraid it is probably well past it's prime or that I will have drank the last of my homebrew. All the more reason to start brewing again.:)
If it was made right and was strong enough it should be fine, you should pop that top!

[corkybstewart]

Vance,
Mad Scientist made a coconut stout a couple of years ago that actually tasted good. You might get in touch with him.

[vance71975]

Vance,
Mad Scientist made a coconut stout a couple of years ago that actually tasted good. You might get in touch with him.

Cool thanks Corky.

[Jeff]

Yes but isn't there also a risk when using a high proof spirit like vodka of the yeast not being able to ferment in the bottle and the beer not carbing up?In wine making we sometimes add vodka to wine for just that purpose, to fortify it and prevent it from fermenting in the bottle.

Typically you are talking about such a small amount of alcohol in the batch that it won't affect the yeast. I tink I used one of the mini-bar bottles to soak the vanilla bean scrapings.

[vance71975]

Typically you are talking about such a small amount of alcohol in the batch that it won't affect the yeast. I tink I used one of the mini-bar bottles to soak the vanilla bean scrapings.

Well i used 2 bags of coconut 14oz each and 1.5 lbs almonds so soaking really wasn't an option it would have prolly taken a full bottle of vodka just to cover it.

[Mikegobrew]

Northern Brewer has a kit called a Bourbon Barrel Oak Porter. I've never made it, but it calls for adding 16oz of Bourbon (Maker's Mark is their suggestion) to secondary. Then priming sugar for bottling. That is ALOT compared to the small amounts mentioned earlier.

[vance71975]

Northern Brewer has a kit called a Bourbon Barrel Oak Porter. I've never made it, but it calls for adding 16oz of Bourbon (Maker's Mark is their suggestion) to secondary. Then priming sugar for bottling. That is ALOT compared to the small amounts mentioned earlier.

Well maybe next time around ill do that, or ill just buy Almond and Coconut Extract lol.