Advice on adding nuts to beer?
 

I am making a beer with pecans and wanted to see if anyone out there had any experience using nuts in making beer?

Do you toast or roast then before you use them? Do you put them into the boil or primary or secondary?

So you want to dip your nuts in beer huh?

Sorry too many jokes to be had here, but I will be watching this thread because I am curiius as well.

I've used PB2 before to get a roasted nut flavor, but never actual nuts.

Do a search at brew your own magazine or zymurgy magazine, can't remember which one but a few issues ago there was a whole article on brewing with different kinds of nuts

Why can't I ever be the first to reply to thread titles like this!!


Seriously though. I do remember seeing a post about someone using peanuts in a beer. Could be good.
I would also search every recipe database for the word "nut" "peanut" "pecan" and other.
I'm sure on beersmith's recipe database and probably a few others you can use key words like that.
Even if the recipe isn't something that you want to do, you might see how others have used nuts with success.

My thoughts would be that you would put them in a secondary and let them sit for quite a while. Roasting would be depending on the flavor you wanted from the nuts.
That's just my thoughts and where I would start. It's not like I have done it.

Yeah, BYO did an article a few issues ago. For their pecan doppelbock recipe it calls for oven-roasting them at 350 for 5-10 minutes then crushing them and adding to the mash. I'm sure there are many different ways to get the flavor into the beer, though.

I sampled a homebrewed peanut butter cup porter from an acquaintance a while back. The aroma was dead-on Reese's Cups, but it didn't translate especially well into the flavor. It wasn't unpleasant, it just tasted like a run-of-the-mill brown porter. Unfortunately, I haven't seen him long enough since then to discuss what techniques he used.

You may want to wait until after you've cooled the wort or it would seriously hurt! :ban:

I have seen several recipe's that used roasted pecans that were roasted very slow in 3 stages, placed in a brown paper bag between roasting to help absorb the oil's, crushed, then added to the grain bill.

Definitely following this thread