Crispyvelo
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- Joined
- May 16, 2015
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Okay, so I recently tasted Fieldworks "Coconut Milk IPA" and it kinda changed my life. I'm always trying new beers (sours, brett beers, IPAs, beers from different countries) and rarely do I think about a beer long after I drink it. But I've been dreaming about this beer for WEEKS since having a pint at my local bottle shop were is was briefly on tap. The aroma was tropical and hoppy, but also toasty with coconut. On the palate it retained a bitter, standard IPA profile, but the coconut and hops played perfectly together.
What I need from you - I have some 'clues' about how to make this recipe, but I need your expertise to hone it in and make a firm game plan. In return, I'll document the brew process and tasting notes to see what we come up with.
Description of the beer online
"Made with 100 pounds of hand toasted coconut and heaps of milk sugar, Coconut Milk DIPA delivers with an upfront assault of fresh coconut and tropical hops. Milk Sugar (lactose) provides a velvety mouth feel that carries the huge coconut aromas and flavors from beginning to end, and helps them marry quite well with big tangerine, mandarin orange, guava, and grapefruit notes provided by the massive dry hopping. An assertive bitterness helps cut through the milk-laden body and toasty malt characters to keep Coconut Milk DIPA crushable even at 8.6% ABV."
65 IBU
8.6% ABV
Learned from Tweets with brewery:
What I DON'T know
Can you all help me? What would you do given this information? Recipe suggestions? Similar experiences with coconut IPAs that use lactose? I've never used lactose before...so I don't know when to add it and how much to use... Please help!
EDIT:
What I need from you - I have some 'clues' about how to make this recipe, but I need your expertise to hone it in and make a firm game plan. In return, I'll document the brew process and tasting notes to see what we come up with.
Description of the beer online
"Made with 100 pounds of hand toasted coconut and heaps of milk sugar, Coconut Milk DIPA delivers with an upfront assault of fresh coconut and tropical hops. Milk Sugar (lactose) provides a velvety mouth feel that carries the huge coconut aromas and flavors from beginning to end, and helps them marry quite well with big tangerine, mandarin orange, guava, and grapefruit notes provided by the massive dry hopping. An assertive bitterness helps cut through the milk-laden body and toasty malt characters to keep Coconut Milk DIPA crushable even at 8.6% ABV."
65 IBU
8.6% ABV
Learned from Tweets with brewery:
- we toast coconut in our convection oven and add milk sugar
- coconut is only added to secondary, nothing to the mash or boil
- hops used are Mandarina, Citra, Galaxy
What I DON'T know
- grain bill
- hop schedule
- which hops were used in the boil and which were used for dry hopping
- mash temps (it tasted pretty dry...so I imagine they mash low)
- when to add lactose and how much to use
- how much toasted coconut to add and when to add it
Can you all help me? What would you do given this information? Recipe suggestions? Similar experiences with coconut IPAs that use lactose? I've never used lactose before...so I don't know when to add it and how much to use... Please help!
EDIT:
Sorry for the delay! Here is the recipe I used for my second batch, slightly adjusted from round 1.
Fermentables:
14lb 2-row
.6lb Crystal 40L
.6lb Carapils
.75lb white sugar
Hops:
60min - 1oz Columbus
30min - .5oz Columbus
5min- .5oz Simcoe
5min - .5oz Mosaic
0min - 1oz Citra
10 days dry hop - 1.5oz Galaxy
10 days dry hop - 1.5oz Mosaic
10 days dry hop - .5oz Citra
5 days dry hop - .5oz Mosaic
5 days dry hop - .5oz Simcoe
Other ingredients:
15min - 8oz Lactose sugar
10 days dry hop - 2lb Toasted coconut (make sure you buy plain coconut, no sugar added. Toast it yourself on a cookie sheet @300F for about 30min, stirring it around a few times so it browns evenly. Also, the first time I bought whole coconuts and took the meat out and diced it up. Tons of work. The second time I bought shredded coconut from Whole Foods, but I did have some problems with a stuck siphon when I was transferring to the bottling bucket. Next time I'll look for coconut flakes instead of shredded in the bulk bin section at Whole Foods.)
Us-05 yeast
Mash a bit high (154F) to keep some residual sugar after fermentation is complete.
That's it's! I'm NOT a 'sweet' beer fan at all. Usually I brew very dry beers that end up with FG around 1.006. But this beer ends up around 1.012 but it just provides body, not sweetness. Also, the coconut is totally present, but not overwhelming. Everyone who has tried this brew loves it.
Let me me know if you like it!!
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