Posted this in general techniques last night with no results, was hoping it was just in the wrong place... Maybe the fine people in Recipes can help me
I was hoping for some help here before brew day on Feb. 3rd
So I have this basic Brown Ale recipe I developed based on an extract recipe I made before and some info I found on here.
I want to add a 1/2 cup blend of powdered Hazelnuts and Walnuts either in the mash or the last 15 minutes of the boil or in secondary or whatever seems to be the best idea. I have heard that nuts can be detrimental to head retention as they are mostly fat and protein. Is there any way to safely incorporate them so I can get the flavor of the nuts without having extremeissues in the final product? Here's the recipe.
Recipe: Hazelnut/Walnut Brown Ale TYPE: All Grain
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 25.2 SRM
Estimated IBU: 28.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients: ------------Amt Name
6 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM)
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
12.0 oz Victory Malt (25.0 SRM)
8.0 oz Amber Malt (22.0 SRM)
8.0 oz Chocolate Malt (350.0 SRM)
4.0 oz Oats, Flaked (1.0 SRM)
1.00 oz Cluster [7.00%] - Boil 60.0 min
1.00 oz Bramling Cross[6.00%] - Aroma Steep
1.00 tsp Irish Moss (Boil 15.0 mins)
1.0 pkg Whitbread Ale(Wyeast Labs #1099)
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9 lbs 8.0 oz
Any info you brilliant HBT folks have will be most appreciated.
On Deck: Not quite sure yet...
Primary: Misty Mountain Hops II: Zythos Edition
Bottled: Honey Belgian Wit, Simcoe Imperial IPA, Walnut Brown Ale, Vanilla Irish Stout, Misty Mountain Hops (Amarillo Pale Ale), Brüsader Brown Ale, English Brown Porter