There seems to be very limited attempts at this and I've always been a nutella fan so I thought "why not?".
This will be an extract batch (still saving up for AG equipment).
1 lb. Black Patent (Give it that nice rich dark color)
0.5 lbs. Chocolate Malt
0.5 lbs. Roasted Barley
6 lbs. Light DME
2.5 oz East Kent Goldings Hops
1 lb. Lactose Powder
1 Whirlfloc Tablet
8 oz. (one container) of cocoa powder
Wyeast 1084 (Irish Ale)
4 oz. crushed Cocoa Nibs
1 oz. Hazelnut Extract
1. Combine all grains and steep at 154 for 30 mins.
2. Turn off flame and let steep for an additional 10 mins.
3. Remove grain bag and start mixing in your 6 lbs. of DME
4. Bring to a boil. When boil starts to roll, add your 2.5 oz of Kent Goldings and lactose.
5. Boil for 60 mins.
6. At 15 mins left to boil, add your Whirlfloc tablet
7. At 5 mins left to boil, add your cocoa powder
8. Cool to <70°, aerate and pitch yeast.
9. Ferment for ~1-1.5 weeks then rack into secondary.
10. Wait roughly 3-4 months
11. Add cocoa nibs during last 1.5 weeks in secondary.
12. At bottling/kegging, add your 1oz of hazlenut extract.
That's about it! I just brewed this up last night and smelled fantastic at boil. It's currently fermenting very aggressively, and started showing bubbles at about 1 hour after pitching.
I will keep you updated with it's progress as it comes along.