05/06/2026
🍫🥥 Recipe of the Month: Chocolate and Coconut Stout 🍺
With the arrival of winter, there's no better time for a rich, flavour-packed stout. This month's recipe combines our WilliamsWarn Dry Stout with cacao nibs, toasted coconut, and vanilla for a delicious dessert-inspired brew.
It's also a great example of how easy it is to customise your beer and experiment with new flavours.
Ingredients (12.5L Brew)
• WilliamsWarn Dry Stout Kit
• A handful of cacao nibs
• A handful of dried coconut flakes
• 1 vanilla bean pod
Method
1️⃣ Brew your WilliamsWarn Dry Stout as normal following the standard instructions.
2️⃣ Once clarification is complete and your beer is ready to drink, it's time to add the flavourings. This can be done in either a BrewKeg or a Corny Keg if you'd like to free up your BrewKeg for your next brew.
3️⃣ Toast the coconut flakes at 150°C until lightly golden. Keep a close eye on them as they can burn quickly.
4️⃣ Scrape the seeds from the vanilla pod and roughly chop the pod.
5️⃣ Place the cacao nibs, toasted coconut, vanilla seeds, and chopped pod into a muslin bag and tie it securely.
6️⃣ Sanitise the flavour additions by soaking the muslin bag in approximately 100ml of alcohol for 5 minutes. Vodka works best as it won't add extra flavours, but rum, Cointreau, or other spirits can be used if you'd like to introduce additional character.
7️⃣ Depressurise your keg, quickly add the muslin bag, and reseal.
8️⃣ Purge any oxygen that may have entered during the process by flushing the keg with CO₂.
9️⃣ After 24 hours you'll begin to notice the chocolate, coconut, and vanilla flavours developing. The character will continue to evolve over the following days, so don't be afraid to taste and see how it changes over time.
🍻 Pour yourself a glass and enjoy your very own Chocolate and Coconut Stout!
Here is a link through to a video which runs through these steps: https://youtu.be/GpIAMR4BPLU
