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Kooper's Toasted Coconut Golden Ale


Kooper was always up for new adventures, loved the water as long as he wasn't in it! 

 Inspired by the Aloha Spirit, Kooper's Toasted Coconut  Golden Ale is smooth & refreshing, just like the Island trades. 


  • 8.5 lbs (3.86 kg) 2-row malt (RAHR Malting Co.)

  • 1.5 lb (.68 kg) Caramel Malt Crystal 20L (Briess)

  • 1 oz (28.35 g) Hallertauer Tradition (German) (60 min)

  • 1 tablet whirlfloc tablet (15 min)

  • Wyeast No. 1272 American Ale II


Yield: 5 Gallons (19 L)

Original Gravity: 1.048

Final Gravity: 1.01

ABV: 4.3%

IBU: 19


Toast 2 lbs of Shredded unsweetened coconut on a foiled cookie sheet at 400°F (204°C) till medium brown, ensure that you stir coconut fairly regularly to have even toasting.

Mash grains, toasted coconut and 13.8 qts. (13.05 L) of strike water at 162.4°F (72.4°C) for 60 minutes, Mash tun should be at 150°F (65.6°C) for 60 minutes. After 60 minutes add 5.3 qts. (5.02 L) at 170°F (76.7°C) into the mash tun, allow to sit for 10 minutes so the grain bed can settle. Drain mash tun and add second sparge water 14.1 qts. (13.34 L) at 170°F (76.7°C), allow to rest for 10 minutes and drain into brew kettle.  Once boiling has been achieved add hops add start the 60 minute boil timer. With 15 minutes remaining in the boil add whirlfloc tablet and then with 5 minutes left in the boil add Citra hops to the brew kettle. Chill to 70°F (21°C) and pitch yeast.

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