Silent Voices

I love coconut stouts and have been messing around with them for years but still never enough coconut for me, so this time I went all out with dessicated coconut in the mash (Bad idea = stuck mash), coconut cream in the boil (removed the oil first) and then a huge addition of toasted coconut in the fermenter post fermentation for a couple of weeks. On top of this once the fermentation addition of coconut was removed we added some Madagascan bourbon vanilla pods and then a healthy dose of fresh roasted Brazillian coffee beans from the superb SoRoast in Southampton which were fresh out of the roaster 2 days before addition for a super fresh roast coffee flavour to compliment the coconut and vanilla. What we have ended up with is a lovely stout that is in the vibe of a coconut coffee drink – Is there enough coconut in there for me? No! but its still a bloody nice beer.