sithspitt

Recipes 

I've made brown ale a few times and have never got that nutty taste I am looking for so I decided I would use 1 oz of hazelnut extract next time I make it. Does anyone know when I should add it? At the end of the boil? When I pitch the yeast? A few days after fermentation has started? Straight to the keg?

indigi

Recipes 

Don't add it before or during primary as all the CO2 production will blow off any delicate aromas and mute the flavors. I'd add a half ounce to the keg, wait a day, and taste it. If it's not nutty enough, keep adding it in increments. You don't want to add too much and have it be overly nutty. You could also get a bottle of Frangelico and go that route.

Calder

Recipes 

Add it at bottling or in the keg so you don't lose anything.

pjwalen

Recipes 

All good advice, and I am curious how this will turn out, I imagine hazelnut will be a nice compliment to a brown ale, but I am curious how much chocolate malt you've used in prior recipes? You might just be a bit shy of the speciality malts. When I've made brown ales in the past, I have gone as high as 1/2lb of chocolate, and fairly low hop rates to get that nutty flavor.

sithspitt

Recipes 

I put in 1/2lb of chocolate in a 10 gal batch.

pjwalen

Recipes 

I wouldn't be shy about going to 1lb in a batch that size unless it affects color too greatly. I did one with a 1/2lb in a 5 gallon batch and got plenty of good nutty flavor.