Coconut Cream Stout Adam Boggs Cream Stout 5 Gallons CoconutCreamStout Start Mash 12:10 150F-153F Recirculation 1:20 Sparge 2:00 180F End Sparge 3:25 First Hops 3:45 Second Hops 4:20 Heat Off 4:45 Pitch Yeast 5:30 Date Made 10/29/2006 1.052 Rack 11/08/2006 1.014 Rack 11/12/2006 1.008 Bottled 12/05/2006 1.010 9lbs Briess 2-row Malt 1/4lb Black Patent Malt 1/2lb Roast Barley 1/2lb Chocolate Malt 1lb Crystal Malt 120L 1/4lb Great West Malted Wheat 1/4lb Flaked Wheat 1oz Willamette Hops Pellets 4.2% ALPHA (First Wort) 1/2oz Willamette Whole Hops 4.9% ALPHA (Bitter) 1/2oz Willamette Whole Hops 4.9% ALPHA (Flavor) 1/2oz Willamette Whole Hops 4.9% ALPHA (Aroma) 1vial White Labs Irish Ale Yeast WLP004 2lb Unsweetened Organic Flaked Coconut 35oz Amy and Brian's Coconut Juice (with pulp) 1tsp Mexican Vanilla 1/2oz Lactose (milk sugar) 1/2lb German Black Malt ("dry malt") 200grams Munton's Kreamyx primer and head conditioner Initial fermentation was a straight-forward stout. Added 2 lb unsweetened flaked coconut (finely chopped in blender) while racking into secondary. Toasted about 1/3 of it at 250F for about 15-20 minutes. Boiled untoasted coconut in 2 cans (35 oz) Amy and Brian's Coconut Juice (with pulp) for 2 minutes to sanitize, then covered and chilled before adding to carboy with toasted coconut and vanilla using a funnel. About 6 inches of coconut and fat floated to the top of the carboy. The rest of the coconut danced around merrily as fermentation started back up vigorously. Racked again after a few days. (I was going on vacation for a few weeks, and didn't want to leave it on the coconut for that long.) At bottling time, I noticed it did not have the malt character or color I was hoping for... almost a brown ale instead of a stout. I decided to try "dry malting", a term nobody I talked to had heard of. I steeped 1/2 lb German Black Malt in a couple of quarts of water at about 150F for 20 minutes. Then I added 1/2 oz lactose and Munton's Kreamyx bottling sugar/head conditioner. Brought to a boil to sanitize, and added to the bottling bucket once cool. Kreamyx did a good job of carbonating and helping with head retention (I think) and didn't seem to impart any noticible off-flavors by my taste.