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ChasidicCalvinist · 09-04-2012, 02:35 PM

Somewhere I saw a recipe similar to this, not gluten free of course. In the original recipe they used store bought liqueur but I'm a fan of making your own. Not being able to have tasted it I don't know how it turned out but this is what I have developed. I'm not sure when I'll brew this, definitely in 2013 but since it is on my mind now I thought I'd share it. I'm open to yeast suggestions. Nottingham?

I'm going with Buckwheat because in my experience with it before it definitely has a nuttiness factor.

5 Gallon Batch

5lbs medium toasted Buckwheat, crushed and steeped for 40 minutes.

Bring to boil and add:
2.6lbs Sorghum Extract
2.6lbs Brown Rice Syrup
1 oz Fuggle hops
6 oz maltodextrine

At 15 minutes add .75 oz East Kent Goldings

At 5 minnutes add .25 oz East Kent Goldings

At zero add 8oz brown sugar

At zero add 1lb Buckwheat honey

When in primary and cooled appropriately pitch Ale Yeast

Bottle with 2 cups of homemade hazelnut liqueur and .4 oz corn sugar

1 week before brewing beer make hazelnut liqueur.

Hazelnut Liqueur recipe:
• 1/2 pound raw hazelnuts with skin, roughly chopped (about 2 cups)
• 1 cup vodka
• 1/2 cup brandy
• 1/4 cup sugar
• 1/4 cup water
• 1 vanilla bean, split

Combine chopped hazelnuts, vodka, and brandy in a sealable jar. Shake and let steep at room temperature for 2 weeks.

Combine sugar and water in a small saucepan and heat until sugar is dissolved. Let cool, then add to the hazelnut mixture. Shake and let steep for 3 days, then add the vanilla bean and let steep for additional 3 to 5 days.

Strain through sieve and then again through cheesecloth or coffee filter. Yield: 2 cups.

**igliashon** · 09-04-2012, 06:09 PM

I'd use Safbrew S-33. It usually contributes a nice buttery breadiness that I think will accentuate the hazelnut nicely. Looks like a great recipe! Where did you find the hazelnut liquer recipe?

ChasidicCalvinist · 09-05-2012, 03:44 PM

I found the hazelnut liqueur recipe online somewhere. It is pretty standard liqueur recipe though. Think Limoncello or peach "brandy." You can make both of those using pretty much the same procedure.

**MGDawg** · 01-13-2013, 12:09 AM

Chasidic,

Did you ever find time to try this recipe? If so, any feedback? I'm a brand new rookie, but before being diagnosed Celiac, brown ales were always my favorites. Thinking about giving this a try after brewing a pale ale with buckwheat a few weeks ago...

-MGDawg

ChasidicCalvinist · 01-13-2013, 12:25 AM

No, I decided this would be a good fall/winter beer. So I'll be brewing this probably at the start of August.

But I have re-worked the recipe some, FWIW:

5lbs medium toasted Buckwheat, crushed and steeped for 40 minutes.

Bring to boil and add:
2.6lbs Sorghum Extract
2.6lbs Brown Rice Syrup
1 oz Fuggle hops
8 oz maltodextrine

At 15 minutes add .75 oz East Kent Goldings

At 15 minutes add 1 cup lightly toasted, chopped hazelnuts

At 5 minutes add .25 oz East Kent Goldings

At zero add 8oz brown sugar

At zero add 1lb Buckwheat honey

When in primary and cooled appropriately pitch Ale Yeast

Bottle with 2 cups of homemade hazelnut liqueur and .4 oz corn sugar

1 week before brewing beer make hazelnut liqueur.

Hazelnut Liqueur recipe:
• 1/2 pound raw hazelnuts with skin, roughly chopped (about 2 cups)
• 1 cup vodka
• 1/2 cup brandy
• 1/4 cup sugar
• 1/4 cup water
• 1 vanilla bean, split

Combine chopped hazelnuts, vodka, and brandy in a sealable jar. Shake and let steep at room temperature for 2 weeks.

If you make it please post results!

**MGDawg** · 01-13-2013, 05:34 PM

Got it, thanks. I think I'm gonna try it! Pending cost of ingredients that is... there's quite a few things on the list I don't have. Would you consider the base recipe (i.e. without adding the liqueur at bottling) a decent recipe for a simpler brown ale? I'd like to make a brown ale using as little sorghum syrup as possible, given the often unpleasant aftertaste, and this recipe looks like a great one for that. I'll look to use the liqueur pending cost like I said, but wanted to get your feedback on the recipe without that step.

Thanks!
MGD

ChasidicCalvinist · 01-14-2013, 04:08 PM

I think the base would be an excellent beer. In fact, when I make it I might leave out the liquor or bottle half with the liquor and half without to see what difference it makes.

Sorghum really isn't bad if it is used correctly. But if you want to avoid it you could up this recipe and use all brown rice syrup, so approx 5lbs, and it should still work. Someone on here has found that brown rice syrup and buckwheat honey make a great combination. Or, you could use 1lb of sorghum and 4lbs of brown rice syrup. I'd be more inclined towards that rather than nix all of the sorghum. Part of what GF beers lack is complexity and so if you have a mixture, sorghum, rice syrup, candi syrup, honey, you can recover some of that depth of flavor found in "real" beer. But yes, I think the base would make an excellent beer.

**MGDawg** · 02-01-2013, 08:23 PM

I've read several places that the fats/lipids in nuts can be dangerous in the brewing process (off flavors, etc.)... are you assuming that the toasting process will neutralize this threat to a certain extent? Just want to make sure I fully understand while I plan.

Thanks again!
-MGD

**igliashon** · 02-01-2013, 10:08 PM

I made an Imperial Amber with pecans, roasted, crushed, then roasted again and drained on paper towels for a week. No problem with head retention that I can see. Also did an IPA with pecans that's still in secondary. I'm really exploring nuts right now....

**MGDawg** · 02-02-2013, 07:19 PM

Ok, I'm going to give this a go. Given the experimental nature, I'm thinking I'll do a 2.5 gallon batch. I've been told that generally speaking, you can cut the recipe in half. gathering ingredients and double checking inventory as we speak.

So Chasidic, my rookie question is first, is the cutting the recipe in half generally accurate...and second, does this mess with the hop utilization, or am I safe cutting those amounts in half as well?

Thanks again.
-MGD