Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > All grain brew with roasted nuts???
Reply
 
LinkBack Thread Tools
Old 07-18-2012, 08:07 PM   #1
bmooney33
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 13
Default All grain brew with roasted nuts???

hey all... got a quick question...
looking to do somewhat of a nut brown ale, but i'm not entirely sure how to go about the nut part...
grind em up and roast them and then put them in with the grains while they're steeping? will that really get much flavor our that?
this is my first time even thinking about doing something like this, so i really have no idea where to even start, any help or advice would be greatly appreciated
thanks

__________________
bmooney33 is offline
 
Reply With Quote Quick reply to this message
Old 07-18-2012, 08:11 PM   #2
TopherM
Vinz Clortho - the Keymaster of Gozer the Gozerian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TopherM's Avatar
Brew Setups
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,868
Liked 422 Times on 335 Posts
Likes Given: 22

Default

Most people stay away from using real nuts because the oils and fats in real nuts will virtually eliminate head and carbonation in your brew. Most peeps that want a real nut flavor use nut powder, which has the oils and fats removed:

http://www.google.com/#q=peanut+powd...ih=579&safe=on

__________________

Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Oktoberfest
Keg #2 - Chamomile Honey Wheat
Keg #3 - Pumpkin Ale
Bottled - NONE!

TopherM is offline
 
Reply With Quote Quick reply to this message
Old 07-18-2012, 08:14 PM   #3
KISS Brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Athens, Georgia
Posts: 546
Liked 52 Times on 35 Posts
Likes Given: 11

Default

To my knowledge, most nut browns don't involve any actual nuts.

I wouldn't recommend actually adding nuts. The oils will definitely kill your head retention, and I think I've read something about impacting mouthfeel (but this might be BS).

You can get nutty flavors from Victory malt or some crystal malts.

__________________
Fermenting / Conditioning:
Beyond the Pale Ale, Cut and Dry Stout

Bottled:
Hoptoberfest IPA, Oktoberfest Ale, Blonde Ale, Scottish Ale, Oatmeal Stout, Edwort's Apfelwein, Janet's Brown Ale, Irish Red Ale, Strawberry Wheat, ESB, Belgian Pale Ale

KISS Brew Homebrewing Blog

Most recent post: Beyond the Pale Ale Recipe
KISS Brew is offline
 
Reply With Quote Quick reply to this message
Old 07-18-2012, 08:43 PM   #4
CastleHollow
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CastleHollow's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Midlothian, VA
Posts: 664
Liked 100 Times on 71 Posts
Likes Given: 58

Default

I agree about not adding the nuts, you may do better with some toasted malt instead, or other specialty grains that mimic the nut-like character.

Although a guy in my HBC brewed an Oak Aged Acorn Ale, using about 2 pounds of roasted acorns in the mash. He said he chopped them up pretty fine. It was an... interesting... brew, but I recall that it did have some head problems.

__________________
CastleHollow is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 11:57 AM   #5
knuckleheadbrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: North Georgia, GA
Posts: 187
Liked 27 Times on 21 Posts
Likes Given: 35

Default

Topher has it right!! Those oils and fats will kill your head retention....but you could still have a tasty, drinkable beer....If you look on the bright side, you could pour any way you wanted and not have to worry about too much foam! lol

__________________
Knucklehead Brewing Co.
Tap 1: La Petite Lemon
Tap 2: Apfelwein
Fermenter 1: Anarchy Red IPA
Fermenter 2:
Fermenter 3:
Fermenter 4:
Kegged/Bottled:
Coming Soon:Strawbeery Blond, Westmalle Triple Clone
www.facebook.com/knuckleheadbrewing
www.knuckleheadbrewing.com
knuckleheadbrewing is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 06:07 PM   #6
Thoth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Jersey City, NJ
Posts: 3
Default

I've done nut brown ales with roasted chestnuts or hazel nuts. I added them in the last 15 minutes of the boil, it does add a nice nuance to the flavor, most of the nuttiness would be coming from the grain used, but like the others mentioned you will have no head to speak of, there will be some lacing but that is the extent of it. If you don't care about head retention go for it, it will still be a nice drinkable beer. Otherwise go with the suggestions given.

Or if you are willing to experiment and can get your hands on them and they may add a strong nuttiness with out damaging head retention is genmai (not genmai-cha), roasted brown rice, or mugicha, roasted barley, both used in Japan and korea to make teas that have very nutty flavors. Maybe at some in the last 5 minutes or so of the boil. Just an idea

__________________
Thoth is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2012, 12:31 PM   #7
bmooney33
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 13
Default

thanks for the advice everyone....
what it is, is this...
a friend of mine owns a rather respectable nut company....
and he's done me several favors in the past, and i was hoping to try and incorporate some of his product into a "thank you brew" for him
i'm almost wondering if peanut shells in the mash would add something...
i know it won't add a distinctive nut "flavor"
but i'm wondering if it may add some essence... or something...

__________________
bmooney33 is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2012, 12:44 PM   #8
Backporchbrewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Columbus, MS
Posts: 301
Liked 3 Times on 3 Posts
Likes Given: 5

Default

Kiln-Amber malt adds a nice toasted/nutty flavor. Also the brewery down here in MS uses roasted pecans in their mash for their flagship beer "Southern Pecan."

__________________
Backporchbrewery is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2012, 02:35 PM   #9
bmooney33
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 13
Default

Quote:
Originally Posted by Backporchbrewery View Post
Kiln-Amber malt adds a nice toasted/nutty flavor. Also the brewery down here in MS uses roasted pecans in their mash for their flagship beer "Southern Pecan."
that's AWESOME info man
thanks!
__________________
bmooney33 is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2012, 02:55 PM   #10
Thoth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Jersey City, NJ
Posts: 3
Default

I'd stay away from the peanut shells, they might add bitterness and astringency because of the tannins in them, plus they don't really taste like anything. Also it might make your beer undrinkable for anyone with a peanut allergy, if that's an issue.

__________________
Thoth is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First Post! First all grain batch. This board rocks my nuts. spentplanet All Grain & Partial Mash Brewing 8 11-22-2011 12:15 PM
Too much roasted grain jeburgdo All Grain & Partial Mash Brewing 4 06-09-2011 03:16 AM
First time All-grain brew nightmare aka "kick in the nuts brown ale" brewhaha1964 All Grain & Partial Mash Brewing 4 02-26-2011 10:14 PM
Nuts in my brew!!! (not those nuts!!!) bierbrauer All Grain & Partial Mash Brewing 4 11-30-2009 12:03 PM
Aww nuts I ordered too little grain Muss All Grain & Partial Mash Brewing 7 11-17-2007 04:10 AM