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Old 04-25-2012, 04:25 AM   #1
Jan 2012
tallahssee, fl
Posts: 157
Liked 5 Times on 5 Posts

here's what I want to do. I want to roast up crushed pecans/Hazelnuts in my over at 200 degrees over some paper towels.

the idea is to absorb up excess oils and then add the nuts to my mash for a brown ale.

what is everyone's experience with adding nuts to their grain bill? can I just add them to my grain and can I expect them to bleed in some flavor during my grain soaking?

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Old 04-25-2012, 10:02 AM   #2
Oct 2011
Melbourne, Aus
Posts: 7

Hi Skullface,

I've never done something like that but in the Mar/Apr 2012 Zymurgy magazine, there is a recipe for Chestnut Brown Ale. The brewer adds 1lb of chestnuts to the grain bill (9lbs other malts) for a 5 gallon batch. He roasts them at 350F (177C) until the nutty aroma develops, then smashes them with a hammer (probably under some paper towels), and runs them through his coffee mill. He adds the chestnuts to the mash.

Hope that helps,

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Old 04-25-2012, 11:51 AM   #3
gratus fermentatio
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Jun 2008
Posts: 12,354
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You might find this useful:
Regards, GF.

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