Tips on Adjunts

[Braindead]

If anyone is interested for the past few years i`ve been messing around with times etc perfecting my macaroon stout.
I was leaving the cacao and coconut in secondary from roughly 3 weeks to a few months.
I've finally come to the conclusion that shorter is much better.
5 days for toasted coconut and 2-3 days for cacao.
The coconut is much fresher and less muddled after the shorter period.

 

[MyQul]

I love adjuncts. I normally add 5% flaked barley for head retention and about 10% homemade golden syrup to make the brew that little bit cheaper. I've still got to get around to trying out adding some dried bread

 

[BeerCat]

I add the coconut after a week and keg a week later. By then the coconut is completely tasteless.

Edit. By that i mean all the flavour has transferred to the beer.

 

[Braindead]

Could be a good thread to share info on adjusts and experiences.

 

[Clint]

M...sounds like you are up to little good in your hipster laboratory...
I'll keep an eye out for the handlebar moustache, flipflops Baltic porter...
Crikey...I'd better copyright that name before Brewdog or some other suddenly likes it!

 

[MyQul]

M...sounds like you are up to little good in your hipster laboratory...
I'll keep an eye out for the handlebar moustache, flipflops Baltic porter...
Crikey...I'd better copyright that name before Brewdog or some other suddenly likes it!

 

[MyQul]

Could be a good thread to share info on adjusts and experiences.

Thats what I took it to be, rather than coconut and cacoa

 

[F00b4r]

How are you guys adding the coconut and then racking off, e.g. weighted muslin bags?

 

[BeerCat]

Regarding nibs I roast mine in the oven at 100c for 20m. Same temp for the coconut but it takes longer and needs stirring.

 

[Braindead]

I go higher than bearcat, about 200 for a few mins but keep your eye on the coconut as it burns quick.
Higher temps tends to burn off oils, then give them a good dabbing with kitchen roll.
Then bung them straight in.
For nibs I follow this I found

• 350 °F (177 °C) for 10 minutes
• 325 °F (163 °C) for 5 minutes
• 300 °F (150 °C) for 5 minutes
• 275 °F (135 °C) for 5-10 minutes or until done.

Add those to a weighted muslin

 

[foxy]

How are you guys adding the coconut and then racking off, e.g. weighted muslin bags?

3 days in secondary in a weighted bag.

 

[Braindead]

Thats what I`ve narrowed it down too.
But amounts are differing too.
If making a choc stout i`d go with about 250g.
But with my latest stout a wanted. a slight hint so went with 60g