Rico6115

Recipes 

i need some help bringing in some nuts to my bitter i wanna brew this weekend. i have a standard english bitter kit, and have some hickory nuts to give it a lil jazz. hickory nuts or not, whats has been done to encorporate a nut in general, bake for a few mins first, then add to the end of the boil or just to the secondary...i know theres a lot of talk of the oils and this very well could be my tester batch. but what can i do. i have a lot of these nuts and they are damn good, i cant wait to see how a combo like this turns out. please gimme a lil direction/input...than ks

feedthebear

Recipes 

I use hazelnut extract.

The rule of thumb, the more surface area, the more flavor will be imparted into the beer. So you are going to have to crush or grind the nut. But you will probably want to do it in a way that you don't make hickory butter.

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Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter