Hazelnut Stout/Porter

feedthebear said:

Planning Stage: Hazelnut Stout

Click to expand...

Hazelnut stout. Interesting. Sounds like something a friend of mine would like to brew. Recipe?

Dude,

My wife used to make roadtrips to Montana and she used to buy them at a bar up there somewhere.

I’m still extract brewing. I figured I’d pull a generic stout recipe out of The Brew Master’s Bible and just add hazelnut extract at bottling time. Since I’m not a big hazelnut fan, I told her that she had to be there at bottling time so it has the taste she wants.

Besides, then she can join in the fun of bottling day.

I have no idea what I would have to do to hazelnuts to get enough flavor out of them if I put them in anywhere else. Crushing them would be very time consuming and probably wouldn’t yield enough flavor. Grinding them might make hazelnut butter once its added to the wort and I don’t want to clean that out of a carboy.

Here's Jamil's Choclate Hazelnut porter, probably won the best beer in the universe or something with it...

http://www.beerdujour.com/Recipes/Jamil/JamilsChocolateHazelnutRobustPorter.htm

Chocolate Hazelnut… I think you just made my wife's day. Also per her request, I've been trying to figure out a good way to add chocolate to beer.

Thanks

That recipe suggests cocoa powder and given what I've read about it I would agree with that method. That way, you don't have to worry about all the nasty fats and oils contained in solid chocolate.

I used baking cocoa in a mocha stout I did recently, but it's still conditioning so I don't know yet if it's any good. There was a small amount of oil on top of the primary, but I was able to leave most of it behind when I racked.

Chocolate Hazelnut Robust Porter (BOS)

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.064 Plato: 15.67
Anticipated SRM: 37.1
Anticipated IBU: 36.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.054 SG 13.43 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 10.00 lbs. Pale Malt - Crisp Marris Otte Great Britain 1.038 3
3.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 1.50 lbs. Munich Malt Germany 1.037 8
3.3 0.50 lbs. Crystal 60L America 1.034 60
6.7 1.00 lbs. Crystal 40L America 1.034 40
3.3 0.50 lbs. Black Patent Malt America 1.028 525
3.3 0.50 lbs. Chocolate Malt America 1.029 350
3.3 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.60 32.2 60 min.
0.70 oz. Fuggle Pellet 5.70 4.1 15 min.
0.50 oz. Goldings - E.K. Pellet 5.60 0.0 0 min.
0.50 oz. Fuggle Pellet 5.70 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 15.00
Water Qts: 19.50 - Before Additional Infusions
Water Gal: 4.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 6.07 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Add an 8 oz can of Hershey's Cocoa powder about a minute or two before the end of the boil (the boil breaks up the clumps).

Add hazelnut extract to taste in the keg or at bottling time.

Ferment at ~67F.