Coquito Beer


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.