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I tried the additions in thirds, and that seemed to provide best flavor and aroma results. The boil pot gets pretty greasy, but it's worth it. A coconut "tea" in secondary makes the least mess for that stage.

That's awesome! Thank you for sharing this! Bill

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I'm pricing out the components and stumbling over (ok, 'choking on' is probably more accurate) the price of the SS 1/2" ASCO valves Lonnie used. A couple questions: >First, besides e-Bay, does anyone have a good source for these valves that doesn't charge an arm, leg, and other appendages...

HUB's 2012 bottles (and apparently cans, too) say they use Cascade, Centennial, and Chinook to achieve 70 IBU (vs 55 in 2009) plus six organic malts. They make no mention of which malts, giving only a Plato value of 17 degrees. I put together a recipe using McGarnigle's info above, but I'm going...

ltd, Have you made progress with this clone? What adjustments have you made? Thanks, Bill

In talking to two different breweries about their coconut (Hale's and Kona through a friend), both say they use the toasted coconut flakes in secondary. They determine how coconut-ty it gets by how long they leave it on the coconut. In my experiment, we added coconut in three different ways...

How are everyone's experiments turning out? Any more tasting notes? Change suggestions?

I read this and thought, "I don't remember writing that." But I could have. And it would have been accurate.

Thanks for the suggestions and feedback! I'll defnitely make some tweaks after I work through the two batches in my kegs.

I took our three batches to our homebrew club meeting last night. Those that tried it liked Batch 2 (coconut in the boil) method the best.

I made contact with Hale's Brewery in Seattle. They brew a coconut porter. The brewer said they toast the same way I did, but they put all the coconut in secondary. They recommend aging until the coconut flavor is the strength you desire. Yet another experiment for someone to try...

The "moment you've all been waiting for"... So my brewtha brought over his batch (Batch 1) Friday night, and we had a tasting with two other couples. The weird thing: No single batch stood out as *the* one. Ok, maybe not so weird, but a little unexpected. I figured one method would prove to be...

I'm racking Batch 3 to keg and carbonating today. Batch 2 tastes great, and I'd make it again without any changes, but it doesn't resemble the Koko Brown you get in the bottle. It's closer to what I remember getting on tap at the wine and food festival where I first tried Koko Brown. My...

I have to agree with what appears to be a majority sentiment... sharing is good. I brew more than my wife and I can drink, and having people over gives me an excuse to brew more--which is something I really enjoy. I like the sharing aspect, because it gives me an opportunity to evangelize...

Ooops... I had to correct that. It's not Vienna, it's Victory. I increased the Victory to 1.5 lbs. I cut the chocolate to .75 lbs and the two-row to 8.5 to stay within target OG for an American Brown Ale. These are changes only in my BTP recipe, so far. If you make it with these tweaks...

It's a little dark with the 1.5lbs Chocolate. The only change I'd make at this point is increasing the Victory (for more nutty flavors) and decreasing the chocolate malt (to lighten color and move away from a Porter-ish flavor). The changes will give me a great excuse to make Batch 4. ;-)

We racked Batch 2 tonight. The hydrometer sample we took was 1.008, corrected to 1.009. With an OG of 1.065, this means a higher-than-expected apparent attenuation of 86.2% and real attenuation of 69%. We finished lower than expected, but the finish (pre-carbonation) is still somewhat sweet...

Thanks for that tip, Jason! I knew Kona was brewed by license here on the mainland, but I wasn't sure how close to the real process the licensees brew. Batch 3 in my experiment will be something like adding an extract, but I'm adding to secondary, not at whirlpool. "Whirlpool" occurs after...