AHS Toasted Coconut Porter (12B) - MINI MASH Homebrew Ingredient Kit

I have brewed this twice and will likely brew again. The first time it was my second brew ever and while very drinkable it wasn't what I hoped it would be. I brewed a second time and this one is MUCH better. I probably did something wrong the first time and will never know what. I have 4 or 5 different home brews "in stock" and I find myself reaching for this one more than the others. I didn't use a secondary and placed the coconut in a bag weighted with a sanitized glass bowl after fermenting stopped. Left it set for 10 days then bottled. Not much of a coconut flavor that I can detect but it's still darn good stuff. I just brewed the same recipe only left out the coconut to see what the difference will be. Cheers!

This brew turned out fantastic. Being an extract version it wasn't hard to hit all the numbers. I did a full boil which helped the overall taste of the beer. Two weeks in primary and 1 week on a 2# bed of toasted unsweeted coconut flakes in the secondary. The porter has a nice upfront taste of coconut taste then a smooth coconut flavor that fills the body of the beer. If I do this brew again I'd probably step up the coconut in the secondary to 3 or even 4# to get more of a coconut flavor.

This is one of the best beers I've ever tasted and made!!! I ordered a new batch as soon as I tasted it for the first time. This time I'm going to do all-grain. Keep those great recipes coming AHS!!

This recipe turned out really well although I cut back on the hops a little. FG= 1.012 and the WL Dry English Ale as promised made for a quick fermentation and quick turnaround time. Tasted a little like a mounds bar. Even non Porter fans enjoyed this batch.

This is an absolutely great kit, I purchased the mini-mash kit. I brewed it according to the instructions. I used the recommended White Labs yeast on this one, and let ferment for almost 3 weeks. Toast up a pound of unsweetened coconut, just as the instructions say. I toasted my coconut in two 8oz batches on a cookie sheet with absorbant parchment paper under it. This helps absorb the oils from the coconut. The instructions are perfect 315 degrees for 15 minutes - the coconut will be golden brown. Add this to the secondary, then I also added 4oz. of Cocoa Nibs (Peru was the style) that I had prepared 24 hours prior by soaking in some light rum (40% alcohol). I let this secondary for about 1.5 weeks, until some of the coconut began to settle into the mixture instead of floating. I have entered this one into 3 beer competitions, and the BJCP judges really like it. The only comment is that it needs a bit more body, so next time I'll add some speciality grains to achieve the goal. Definitely brewing again. I won 2nd place in the Porter style at a competition in Raleigh, NC.