Wednesday, January 19, 2011
Aaron and I brewed our Chocolate Coconut Stout the week before Thanksgiving. I loosely based the recipe on the Oatmeal Stout that I brewed last spring. We kept it in fermentation for roughy six weeks, one week primary, and then five weeks secondary with the chocolate and four hand-grated toasted coconuts. After two weeks in the bottle I simply could not resist any longer and I cracked one open. It was like heaven in my mouth. I believe that it will only get better over the next several weeks/months (if any lasts that long) but it has definitely found a place on my permanent recipes list. I plan on some small tweaks in future brewing, but this recipe is pretty close to perfect and may be a contest winner if ever I enter one.