Church Brew Coconut Stout

Commercial Description:
Our next stout in our rotating Blast Furnace Stout series is a Coconut Stout. I noticed in my three years here that our stout sales decline in the summer months. Most people don’t want to struggle with a nice thick stout in the summer months when they are looking to cool off. I however love a nice stout in the hot months, so I felt a compromise was in order. When I think of summer, three things pop into my mind: baseball, the 4th of July, and coconut. Alright, maybe coconut doesn’t make me think of summer but I like it and I’m in charge now so let’s see if we can shake things up a bit. This recipe is a twist on my Milk Stout that debuted back in November. It is the basic recipe for the Milk Stout except I added a considerable amount more chocolate malt and scaled back the roast barley. Also, I added some oats for everyone who misses our Oatmeal Stout. I also added twenty pounds of lactose into the boil. The coconut comes into play in the serving tank. I added twenty-five pounds of unsweetened coconut flakes into the serving tank. When the cooling jackets are turned on the oils from the flakes will mix with the brew giving the beer a subtle hint of coconut. When tasting this beer you will notice the chocolate malt up front on your tongue. This will give way to a subtle taste of coconut in the finish and in the back of your throat. With the addition of lactose you will also pick up a malty sweetness. The hop bill was kept low so that it would not overpower the sweetness and the coconut. I hope through this beer that everyone will think of coconut when they think of summer