Coquito Beericua: Injecting La Isla del Encanto Into My Glass

Coquito Beer

credit: goyapuertorico.com

There has been a flurry of Horchata beers on the market lately Belching Beaver, Elevation, Cigar City, The Bruery and even Blue Moon threw their hat in the ring. This horchata everything got me thinking, where’s the Puerto Rican inspired beer? Where’s the mavi, parcha, coquito, pina colada, quenepa or pitorro beers? I haven’t seen any on the shelves, so I’m going to try and fix that and create Puerto Rican inspired beer recipes!

Coquito Beeriqua

My first attempt is my favorite Puerto Rican drink, no not Pina Colada but Coquito. I put the following coquito beer recipe together that I will try and brew this weekend and test it out. Here’s the idea, a coconut forward beer with nutmeg, cinnamon, milk and rum that’s light in color and low in bitterness. I tried to keep the color down since coquito is white but still as thick as possible with the addition of wheat and oats.

8 lbs American 2-Row (3.5 SRM) Mash 58.2 %
3 lbs White Wheat Malt (2.4 SRM) Mash 21.8 %
1 lbs Caramel 60L (60 SRM) Mash 7.3 %
1 lbs Carapils (2 SRM) Mash 7.3 %
.5 lbs Flaked Oats (1 SRM) Mash 3.6 %
4 oz Lactose Boil 1.8 %
1.00 oz Northern Brewer (Boil 60 mins) Boil 27.3 IBUs
1.00 tsp Nutmeg (Boil 12. mins) Boil
1.00 tsp Irish Moss (Boil 12 mins) Boil
1 Cinnamon Stick (Boil 12 mins) Boil
2 oz Vanilla Extract Secondary
42 oz Toasted Flaked Unsweetened Coconut Secondary
1 cp Rum Soaked Oak Chips Secondary
Mash temp: 156 for 60 minutes (batch sparge)
Fermentation: 1 week Safale US-05
Secondary Fermentation: 2 weeks
Original Gravity 1.071
Final Gravity 1.018
ABV 7.0
IBU 27

Work in Progress

This recipe is a work in progress and after this initial brewing I will update everyone on its success. If you have comments, tweaks or ways you think this recipe can be enhanced, please leave a comment below.

About Irving

I'm just a guy who has a passion for good beer. Over the past few years I've been making it a point to introduce my friends to good quality beer and now, all of you. There's a world beyond cold activated cans, clydesdales, green bottles and Mexican clear bottled beer, you just need to tap that keg. Stay thirsty but stay different.

Comments

  1. Jose Maldonado says:

    So how did the final beer turn out. Thinking about making this one.

    • Thanks for stopping by. This turned out great! My only problem was the oak flavor was a little too pronounced. I might use rum extract or boiled down rum next time I brew this and skip the oak chips. I might make it again for Christmas and bring it to my family as a surprise! If you brew it let me know how it turns out.

      • Jose Maldonado says:

        I plan on brewing this this weekend. Would you suggest skipping the oak chips or maybe use a smaller amount.

        • I would suggest skipping the oak chips, they didn’t match the coquito flavor and instead just put the rum into the beer or use rum extract. Also as a word of advise I used an actual coconut that I cracked open, grated and toasted myself which was a huge pain, next time around I might use coconut extract instead.

          Keep me updated and let me know how it turns out!

        • Jose! How did this turn out for you?

          • Jose Maldonado says:

            So I just opened after letting it refrigerate overnight. Slightly dark pale ale color (I’ll post a pick when I pour the next one). I did do a few things differently, some per your recommendation and some do to my impatience. So I didn’t use the rum soaked oak chips like you said, instead I poured the rum straight into the fermenter. This is also were my impatience kicked in. I wanted to have it done for Christmas so I put the rum, vanilla, and I used flaked untoasted coconut (planned on toasting it myself but got to excited) all in primary. Very smooth drinking with a hint of rum and a nice coconut flavor throughout without being overpowering.

          • So what would you do differently if you brewed this again?

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