1/2 pound Chocolate Malt (Thomas Fawcett). 1/2 pound of extra dark Crystal Malt (130L). Mashed in with 1.3 qts of water per pound of grain 154F and went down to 151F over the course of 30 minutes.
#Beersmith coconut full#
A nice balance and a exquisite drinkability for a rather sessionable Belgian style ale. Beersmith coconut full Second half of mash, the temps ranged from 154 to 152. A bit of caramel and honey with crisp clean wheat malt blends rather well with the mild floral hops. My first sip is crisp and estery with a mild mustiness and floral notes.
14 oz light toasted and 14 oz med toasted coconut added for 6 days. Mild spiced aromas of coriander and a nice beautiful floral aroma blend well with a bready and crisp wheat malt. Kegged 2/9/15 for addition of coconut in mesh bag. The nose is rather nice with a subtle estery yeast aroma as well as milder grassy and floral hop accent.
Courtesy of Kolby Wood at White Elm Brewing in Lincoln, Nebraska, this recipe is based on their popular Fluffaluffagus marshmallow imperial stout, with a couple of tweaks for homebrewersincluding the use of marshmallow coconut toasties in. There is a nice small stream of bubbles cascading up in the middle of the glass. All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Using John’s beard yeast, Rogue decided to brew a 5.6% ABV Belgian ale.īeard Beer pours out a bright hazy golden colour in the body with a thick heady off white foam atop. I’ve drank beer with civetcat coffee, chipotle peppers, mint, rosemary, oysters, coconut, bacon, maple syrup and the list goes on. To a beer geek this is intriguing and also a bit offputting but as all beer geeks know, we are also up to try something new. As an interesting and unique twist John decided to cultivate a yeast strain from his beard which he has had for the last 30 years. Since 1989 John Maier has been the brewmaster and has implemented the brewing of non-pasteurized, all natural beers mostly made with the proprietary yeast strain known as Pacman. Newport, Oregon’s Rogue Ales has been one of the big boys of West Coast craft beer for the past 25 years.
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