which fruit version

[don cherry]

Hi boys & girls , i am planning on doing a fruit sour using one of the all in brewing sour base wort kits approx 20lt .now i want to add raspberry easy enough i will get the frozen version. but to add pineapple would you guys use fruit or juice but the one that i dont know which way to go is the coconut ,should i use coconut water ,coconut cream as used in cooking ,any advice please

 

[JDW81]

I've used raspberry in a Berliner before, and just added a heap of frozen berries. Gave a nice colour, and a subtle flavour, but I reckon I needed double the amount to extract a bit more flavour (I haven't made it since).

Can't speak for pineapple, but I know of someone who tried it and had a real struggle balancing the acid from the juice once the sugars were fermented out.

Coconut is not something I've done before, but bear in mind it has a high oil content, which will ruin your head. You may be able to use coconut extract to get the flavour and not overburden the beer with oils. I think the milk/cream will both muddy your beer and add excessive oil (but this is purely based on theory, not actual practice on my part). Someone else may have real experience with the best way to add it to a beer.

A quick google has found the following links. Seems like most add coconut chips.

Everybody Loves a (Coco)nut

There are a number of ways to use coconut in your brewing. Learn to choose the right type of flavor, how to prepare it, and how to brew with it!

beerandbrewing.com

Coconut in beer – how to use it properly - The Hop + Grain Brew Store

Dan from BrewConductor.com takes us through the best ways to use coconut in brewing.

www.thehopandgrain.com.au

Brewing with Coconut

Like most beers with an ingredient other than hops, malt, water or yeast, coconut beers stir up a lot of emotion in the beer enthusiast’s talking circles. Coconut may have more of a reason for this than most other flavor enhancers and that’s because the oils in coconut can quickly ruin any head...

www.homebrewtalk.com

JD

 

[don cherry]

chips , never thought of that cheers .

 

[beergee]

I did a coconut porter last year; I used toasted coconut chips.
About 500gm in a hop sock for a 20L brew, thrown in the fermenter when I pitched the yeast.

Came out great! The head retention was ok too. (I did use some paper towels to pat some of the oils off the toasted chips)

Coconut flavour was quite prevalent to start with but mellowed out with time.

 

[SponsorSFC]

I did a Pina Colada sour in called Escape (The Pina Colada Beer) that won a gold at WASABC 2019, along with some smaller comp medals.

If you google the beer name you can find more details online as there is another thread where other guys have adapted the recipe.

You can used canned crushed pineapple (as this is aseptic) and toast coconut flakes in the oven then add as a dry hop. I definitely recommend using a bag to contain the fruit and coconut. I used sanitised nylon paint straining bags with some stainless pieces to weigh them down.

Don't use creams or milks as the fats will be detrimental to your beer, toasting the flakes helps destroy the fats. Shredded coconut is a pain to use as it blocks everything up.