iijakii
Well-Known Member
I roast them just like you would pecans for baking. 325F at 10-15mins until nice and fragrant.
Ah Nuts! (using nuts in brewing)
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beergolf
Well-Known Member
Flying Fish Exit 8 has chestnuts in it.
I emailed them and got this response on how they used them.
BTW Exit 8 Is a great beer.
I emailed them and got this response on how they used them.
BTW Exit 8 Is a great beer.
PaulF
Member
In brewery terms, does this translate to the end of the boil?
I'm working on an almond porter and we've been experimenting with extract. The problem seems to be that it's 99% aroma and even that dissipates quickly. I'm looking for a meatier almond flavor. For the next batch, I think we'll mash with roasted and crushed almonds in the bottom of the MT as well as hot steep some at 5 minutes or something like that.
Has anyone else tried these methods? This beer has proven to be a very robust and dry porter, it could use a little more body and it really needs a flavor to break it out. Tips?
Nothing like reviving a thread!
Based on this thread and others, I have brewed two batches of pecan beer (the last batch was a 10 gallon batch with 1 pound total pecans; shelled them myself). I smashed up the pecans and roasted for a few minutes, then I placed them in a paper bag and pressed them. Then I roasted again and repeated the paper bag/pressing method. The goal was to soak out the oils and let me tell you, by the time I had roasted 3 times, the paper bag was soaked through and through with fragrant pecan oil! Fast forward to brew day, I included 1/2 pound (remember, I'm doing a 10 gallon batch) in the mash and the other 1/2 pound was added with 5 minutes left in the boil. The end result? The pecan flavor was there, but not as strong as I wanted (Lazy Magnolia's Pecan Ale has a stronger flavor).
Now I'm trying a hazelnut beer. As I type, I'm roasting 2 pounds of hazelnuts. But this time, I'm roasting them whole and using the "roast then roll in a kitchen towel" roasting method (Google it; it's the #1 way of roasting hazelnuts). You roll them in a kitchen towel in order to remove the outer skins which can be bitter. When I brew with them tomorrow, I intend to put 1 pound in the mash and 1 pound in the last 5 minutes of the boil. I really expect this to be very tasty.
I hope this helps in some way. Cheers!
Based on this thread and others, I have brewed two batches of pecan beer (the last batch was a 10 gallon batch with 1 pound total pecans; shelled them myself). I smashed up the pecans and roasted for a few minutes, then I placed them in a paper bag and pressed them. Then I roasted again and repeated the paper bag/pressing method. The goal was to soak out the oils and let me tell you, by the time I had roasted 3 times, the paper bag was soaked through and through with fragrant pecan oil! Fast forward to brew day, I included 1/2 pound (remember, I'm doing a 10 gallon batch) in the mash and the other 1/2 pound was added with 5 minutes left in the boil. The end result? The pecan flavor was there, but not as strong as I wanted (Lazy Magnolia's Pecan Ale has a stronger flavor).
Now I'm trying a hazelnut beer. As I type, I'm roasting 2 pounds of hazelnuts. But this time, I'm roasting them whole and using the "roast then roll in a kitchen towel" roasting method (Google it; it's the #1 way of roasting hazelnuts). You roll them in a kitchen towel in order to remove the outer skins which can be bitter. When I brew with them tomorrow, I intend to put 1 pound in the mash and 1 pound in the last 5 minutes of the boil. I really expect this to be very tasty.
I hope this helps in some way. Cheers!
PaulF
Member
Wages,
I brewed my almond porter a while back and I had great results...
Whole roasted almonds
Vodka or other flavorless spirit
Crush two cups roasted almonds with a meat tenderizer, add to mason jar, cover almonds with vodka, and let steep for several days. Add the whole mixture to your secondary OR primary after krausen is gone. The key is you don't want fermentation to carry away any of the aroma. I then let mine rest for about two weeks. What came ou was a beer very similar to MBC's Coconut porter, very good flavor and the meaty almond taste and aroma I was looking for.
Doing it this way is like adding extract and the toasty flavor at the same time. In fact, i've just decided I'm brewing this again.
I brewed my almond porter a while back and I had great results...
Whole roasted almonds
Vodka or other flavorless spirit
Crush two cups roasted almonds with a meat tenderizer, add to mason jar, cover almonds with vodka, and let steep for several days. Add the whole mixture to your secondary OR primary after krausen is gone. The key is you don't want fermentation to carry away any of the aroma. I then let mine rest for about two weeks. What came ou was a beer very similar to MBC's Coconut porter, very good flavor and the meaty almond taste and aroma I was looking for.
Doing it this way is like adding extract and the toasty flavor at the same time. In fact, i've just decided I'm brewing this again.
PaulF
Member
The above recipe is for 5 gallons of porter.
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hightechlofi
Well-Known Member
The paper bag method works well. I have done two pecan brown batches (one is about to be racked into the secondary, the other is long gone). I roasted three times for about 10min each, once at 300, 400, and then 350 (as per instructions on another thread on HBT). I went through probably 10 bags, I would move to a clean one when one was soaked with oil.
The first batch, I mashed 8oz with my specialty grains (both batches were extract), then added 3oz to the boil at 25min. The pecans came through very clearly. The malt came in first, then the pecans rounded out the taste and lingered. It worked really well, much more pecan than the LM.
The second batch, i used 10 oz, roasted the same way, but they got a little crispier, as I let them go a little too long at 400. I did not have my notes from my previous batch, so I used 7oz in the mash, and then 3oz at 10 minutes. As I said above, this is still in the primary, but from my samples, I can say that 25min is the way to go. The pecan is very muted in this batch, not sure that time will help it to come out more or not.
Anyway, that is my experience so far, hope it helps someone.
Wanted some advice here. Have any of you experienced contamination issues when adding nuts directly to secondary? I just finished dumping a full batch's worth of bottles from a cashew brown ale. I roasted the cashews in the oven for 15 minutes at around 350 degrees, then placed them in a bag for a few days. The brown ale sat for 4 weeks prior to adding the nuts, then sat on the nuts an additional 10 days. I bottled with 3.25 ounces of priming sugar. After 5 days, this one was already quite carbonated. I opened a bottle today (14 days post bottling) and the entire bottle immediately turned to foam and shot about 3 feet into the air. This happened with every subsequent bottle I opened. It seems clear something contaminated this beer and I am assuming it was the cashew addition, as nothing else was off with regard to sanitation practices for this batch. Curious whether anyone experienced this and what alternative approaches you might suggest. Should to nuts basically go straight from oven to secondary so they are still at a temperature that would prevent bacteria contamination? I'm concerned this temperature would damage the yeast, but not sure how else I would sanitize a large quantity of nuts. I used 1.5 lbs of cashews in this and before it was over carbonated beyond recognition, the cashew presence was really nice.
You could always roast the nuts, add them in warm after fermentation, then add more yeast for carbonation (to replace the yeast that might have died from heat shock). There's a yeast specifically made for carbonating, CBC-1: http://morebeer.com/products/cbc1-11g.html
What I do is add some nuts in during the mash and some during flameout. Works pretty good. I'm going to be doing two batches of my Pecan Ale. The first I will be trying 1/2 lb in the mash and 1 lb at flameout. I'll adjust the second batch if I am not getting enough flavor, but this is already double what I've done in the past, so I think it's going to turn out wonderful!
What I do is add some nuts in during the mash and some during flameout. Works pretty good. I'm going to be doing two batches of my Pecan Ale. The first I will be trying 1/2 lb in the mash and 1 lb at flameout. I'll adjust the second batch if I am not getting enough flavor, but this is already double what I've done in the past, so I think it's going to turn out wonderful!
PaulF
Member
If you soak the nuts in vodka it will clean them up nicely. Plus the alcohol will dissolve left over oils and convert them into flavor. I have done this twice with my Almond Porter. Most recently I added 1 lb of crushed roasted almonds (got a 1lb bag of whole roasted plain almonds from Trader Joes and crushed them with a meat tenderizer), added to a large mason jar lined with a hop sock, and covered with vodka. I let that sit for two weeks while the beer fermented. When I racked to the keg, I added the extract to the keg first, then added the hop sock full of almonds, and then the rest of the beer. It's done conditioning now and I'll soon line transfer the beer to a fresh keg after racking off the sediment.
If you're concerned about adding a spirit to your beer, you could always boil off the alcohol from the liquid after it is flavored. I've never done this because it just occurred to me. However I've never noticed the added alcohol in this beer, by volume it's only 10oz of vodka and most of that is absorbed by the almonds.
Any subsequent nut beers in my brewery will be brewed this way.
If you're concerned about adding a spirit to your beer, you could always boil off the alcohol from the liquid after it is flavored. I've never done this because it just occurred to me. However I've never noticed the added alcohol in this beer, by volume it's only 10oz of vodka and most of that is absorbed by the almonds.
Any subsequent nut beers in my brewery will be brewed this way.
SacTownRob
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Im going to use a pecan extract during boil . Will let you know how it goes.
bigdawg86
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Has anyone considered using PB2 (low fat powdered peanut butter) in their beer? I always wanted to do a peanut butter stout, but wasn't sure how to go about that... but the powdered route is interesting due to its very low fat content.
BeardFace5
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For my revisit to a Peanut Butter Porter I tried this power in the mash along with some "natural" pb spread in the boil which was basically just peanuts. The spread was super oily even though I tried everything to get the oils out. In the end, head was OK for a porter but the flavor was lacking.
My first batch turned out better, very strong peanut flavor, some liked it some didn't, but I was pleased with the result (I didn't think it was as strong as my wife said). I used only the spread that time, but I probably used a lot more. It was one of my first beers and I don't know where my notes on it went. I do remember the spread didn't really disassociate, there were just little chucks of peanut butter in the wort during the boil and some made it to the fermenter, but never made it to the secondary. (again, only my second brew so I was still learning).
This will be one I revisit several times, adjusting as I get better. What brought me to this thread though was to figure out how to use pistachios... If I ever brew it, I'll post details.
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