Pipe29
New Member
- Joined
- Mar 29, 2013
- Messages
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Hi all users in the forum, my name is Felipe and I'm from Santiago, Chile. I started as a user in this homebrew talk because I believe that in the US the last Years have brew a really good quality beers and I had the chance to drink like Sierra Nevada Torpedo IPA, Dogfish 90, Stone Arrogant Bastard, Weyerbacher Imperial Pumpkin Ale to name a few ones.
Now I'm starting to read a lot of articles and books to brew a nice beer like americans do nowadays and now I'm in a project with a Chilean Microbrewery to do a collaboration, so the idea is a hoppy American Brown Ale (50-60 IBU, 7 to 8% ABV) with hazelnuts but my fear is that if we do it too Hoppy (because we are gonna use american hops) the hazelnuts aroma-flavor get lost in the beer.
I want to do the technique that mash the hazelnuts and hydrate with hot water for mix more easly with the beer but i want to know in wich waves of the boil I drop out the hezelnuts in the beer. We want to use like 2 kg of hazelnuts.
I hope anyone of you can give me a little help
Cheers!
Now I'm starting to read a lot of articles and books to brew a nice beer like americans do nowadays and now I'm in a project with a Chilean Microbrewery to do a collaboration, so the idea is a hoppy American Brown Ale (50-60 IBU, 7 to 8% ABV) with hazelnuts but my fear is that if we do it too Hoppy (because we are gonna use american hops) the hazelnuts aroma-flavor get lost in the beer.
I want to do the technique that mash the hazelnuts and hydrate with hot water for mix more easly with the beer but i want to know in wich waves of the boil I drop out the hezelnuts in the beer. We want to use like 2 kg of hazelnuts.
I hope anyone of you can give me a little help
Cheers!
