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Old 11-16-2012, 11:09 PM   #1
Mar 2012
Los Angeles, CA
Posts: 145
Liked 10 Times on 10 Posts

I am making a beer with pecans and wanted to see if anyone out there had any experience using nuts in making beer?

Do you toast or roast then before you use them? Do you put them into the boil or primary or secondary?

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Old 11-16-2012, 11:12 PM   #2
Apr 2012
Richland, WA
Posts: 1,421
Liked 193 Times on 150 Posts

So you want to dip your nuts in beer huh?

Sorry too many jokes to be had here, but I will be watching this thread because I am curiius as well.

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Old 11-16-2012, 11:32 PM   #3
how1's Avatar
Feb 2012
omaha, ne
Posts: 217
Liked 47 Times on 33 Posts

I've used PB2 before to get a roasted nut flavor, but never actual nuts.

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Old 11-16-2012, 11:49 PM   #4
Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts

Do a search at brew your own magazine or zymurgy magazine, can't remember which one but a few issues ago there was a whole article on brewing with different kinds of nuts
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

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Old 11-16-2012, 11:55 PM   #5
45_70sharps's Avatar
Sep 2012
Raymond, Washington
Posts: 1,807
Liked 172 Times on 141 Posts

Originally Posted by Nightshade View Post
So you want to dip your nuts in beer huh?
Why can't I ever be the first to reply to thread titles like this!!

Seriously though. I do remember seeing a post about someone using peanuts in a beer. Could be good.
I would also search every recipe database for the word "nut" "peanut" "pecan" and other.
I'm sure on beersmith's recipe database and probably a few others you can use key words like that.
Even if the recipe isn't something that you want to do, you might see how others have used nuts with success.

My thoughts would be that you would put them in a secondary and let them sit for quite a while. Roasting would be depending on the flavor you wanted from the nuts.
That's just my thoughts and where I would start. It's not like I have done it.
Let's see if I keep this updated!

On tap
Black Butte clone

In secondary
Pumpkin ale

In primary
Honey wit

Up next.. Firestone Union Jack clone

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Old 11-16-2012, 11:56 PM   #6
Aug 2012
, VT
Posts: 63
Liked 3 Times on 3 Posts

Yeah, BYO did an article a few issues ago. For their pecan doppelbock recipe it calls for oven-roasting them at 350 for 5-10 minutes then crushing them and adding to the mash. I'm sure there are many different ways to get the flavor into the beer, though.

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Old 11-16-2012, 11:58 PM   #7
Keep HBT weird.
drainbamage's Avatar
Oct 2011
Alexandria, KY
Posts: 6,136
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I sampled a homebrewed peanut butter cup porter from an acquaintance a while back. The aroma was dead-on Reese's Cups, but it didn't translate especially well into the flavor. It wasn't unpleasant, it just tasted like a run-of-the-mill brown porter. Unfortunately, I haven't seen him long enough since then to discuss what techniques he used.

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Old 11-16-2012, 11:58 PM   #8
Sep 2010
Chilliwack, BC
Posts: 155
Liked 6 Times on 6 Posts

Originally Posted by Nightshade View Post
So you want to dip your nuts in beer huh?
You may want to wait until after you've cooled the wort or it would seriously hurt!
That's why I'm easy, easy like Sunday morning...

how1 Likes This 
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Old 11-17-2012, 01:35 AM   #9
smokinop's Avatar
Mar 2011
, Georgia
Posts: 172
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I have seen several recipe's that used roasted pecans that were roasted very slow in 3 stages, placed in a brown paper bag between roasting to help absorb the oil's, crushed, then added to the grain bill.
"I would rather be exposed to the inconveniences attending too much liberty than to those attending too small a degree of it." Thomas Jefferson




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Old 11-17-2012, 01:46 AM   #10
Roadliner's Avatar
Sep 2010
Fox Valley, Wisconsin
Posts: 1,545
Liked 273 Times on 184 Posts

Definitely following this thread

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