hazulnuts in brown ale?

[justio]

I just posted this same thread on the beginner forum, since I am a beginner.. But I figured it made sense to post it on the all grain forum as well.

So, I'm making a 10 gal batch of an American Brown Ale, but w/ hazelnut. I wanted to try fresh roasted hazelnuts in the boil vs an extract.

Anyone out there used roasted hazelnuts in a brew before and have an opinion on how much I should use?

 

[cruckin78]

hmm I love hazel nut in my coffee....never crossed my mind for beer....dude i say try it...whats the worst that can happen a batch of bad beer?

 

[jgarretson]

Hazelnut extract is available at your local HBS. I used the 2oz bottle in a five gallon batch and got a nice subtle hint of flavor.

 

[suprchunk]

I don't think I would use the actual nut, too much oils probably. But I'm sure someone has tried it. Hell, people have made cicada beer before.

 

[justio]

did you put the 2 oz in the boil, primary, secondary or when you bottled it? thanks!

 

[maida7]

did you put the 2 oz in the boil, primary, secondary or when you bottled it? thanks!

I've used it following fermentation at botteling. If you use it any earlier in the process you will loose some of the aroma.

 

[uwjester]

For what its worth, Rogue has a hazelnut brown ale that is fantastic. I think they only sell it in bombers, so check your local bottle shop. If you are going the extract route, you could also just add a little extract to any brown ale you want and experiment to see how you like it before you go for a whole batch.

I have added chocolate and vanilla extracts before. I tend to add them to the secondary so you don't get aroma outgassing from the yeast. I have added chocolate at bottling time, but it is one extra step that you probably don't need.

 

[jim313]

I just tapped 5 gallons of a Hazelnut Coffee Brown, personally I would just use 1 oz. of extract. 2 oz was a bit much for 5 gal.
Added directly to the keg.

cheers

 

[hopgoddess]

I brewed a pecan porter and double toasted (put in a paper bag between toastings to absorb oil) about a pound of chopped nuts (5 gallon batch) and put it in the mash tun along with the grains. The beer was very tasty and had ample head retention.

 

[adam01]

I had the Rogue hazelnut brown. It was interesting - the smell reminded me of the grain smell from the mash tun. I mailed Rogue to inquire if that taste was the hazelnut and they agreed.

Though I didn't taste the hazelnut like you do in coffee, liquor, etc.

 

[Sean]

I would toast them slowly in the oven @ 300 then add them to the secondary, or the primary after the initial fermentation.

Sorry for offending: If you have a palette, stay clear of the extracts.

It will probably kill head retention, but who cares. Go for flavor!!