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How to get that Nutty Flavor??

Discussion in 'Recipes/Ingredients' started by donerj03, Aug 17, 2012.

 

  1. #1
    donerj03

    Member

    Posted Aug 17, 2012
    Hey all, I have brewed my 10th batch of all grain batch and it was an English Brown Ale. I would like to add more of a nutty flavor to the beer by adding some adjuncts to the secondary. Please let me know any ideas on how to get that nutty (walnut, peanut, pecan, etc.) flavor. I'm not exactly sure which way to go but I do remember drinking a beer that had an awesome nutty flavor and I would like to emulate that experience in this beer. The problem is I can't remember the name of the beer that I liked so much...

    Here is the grain bill:
    9lbs 2-row
    1lbs caramel/crystal malt 60L
    1lbs oats flaked
    1lbs victory malt
    0.25lbs pale chocolate
    1oz Fuggles (UK) @ 60min
    1oz Goldings Kent (UK) @ 15min
    Nottingham yeast

    Please let me know your thoughts!
     
  2. #2
    H-ost

    Well-Known Member

    Posted Aug 17, 2012
    I made a "Nutty Blonde" and was gonna suggest using Fuggles and Victory malt buuuuut you already have so never mind.

    I cannot remember the yeast I used though...

    People claimed to taste the nuttiness and the beer was very well received, the keg only lasted 2 hours.
     
  3. #3
    FirstStateBrewer

    Well-Known Member

    Posted Aug 17, 2012
    When your kegs only last 2 hours, it's time to brew 10-gallon batches! LOL! :tank:
     
  4. #4
    H-ost

    Well-Known Member

    Posted Aug 17, 2012
    I do brew 10 gallon batches but only brought 5 of it in a keg.
     
  5. #5
    rhamilton

    Well-Known Member

    Posted Aug 17, 2012
    I've gotten good 'nutty' flavors with brown malt and victory malt in my brown ales.
     
  6. #6
    progmac

    Well-Known Member

    Posted Aug 17, 2012
    well you could use marris otter as the base, but i think that plus victory might be over-doing it.

    you've got a lot of adjuncts in there. maybe it isn't a lack of nut per se but a muddying of too many flavors.
     
    pgrebus likes this.
  7. #7
    cheezydemon3

    Banned

    Posted Aug 17, 2012
    Roasted pumpkin seeds....seriously.

    plain roasted for slight color. amazing nutty flavor.
     
  8. #8
    rhamilton

    Well-Known Member

    Posted Aug 17, 2012
    Now that sounds good..... :mug:
     
  9. #9
    cheezydemon3

    Banned

    Posted Aug 17, 2012
    Tried and true!

    Use a LOT of them, in secondary (or just after primary fermentation) dump them in hot, leave them for maybe a week.
     
  10. #10
    hopsalot

    Well-Known Member

    Posted Aug 17, 2012
    english ale and special "B"
     
  11. #11
    hoptualBrew

    Well-Known Member

    Posted Aug 18, 2012
    Do a side by side batches if you really want to hone down on getting more nutty character. Standard 2-Row vs Maris Otter base malt would be a solid place to start, 5 gallons each.
     
  12. #12
    donerj03

    Member

    Posted Aug 19, 2012
    These are ask great ideas. however, I was thinking that I would add something to the secondary to increase that nutty flavor. Rotated punkin seeds sounds cool! Are there any other ideas out there?
    Thanks all!
     
  13. #13
    phuff7129

    Well-Known Member

    Posted Aug 19, 2012
    Hazelnut extract. I was at a tasting and a there was a great hazelnut brown ale there. I asked how they got such a pronounced hazelnut flavor and they said hazelnut extract. Don't have a clue where you could find it.
     
  14. #14
    WesleyS

    Banned

    Posted Aug 19, 2012
    I just made a hazelnut brown ale a few months ago using hazelnut extract I bought online on eBay from a store called olive nation. I added 2 teaspoons to 2.5 gallons at bottling. After five weeks in the bottle the hazelnut flavor mellowed nicely and worked well with the slight roasty flavor of the base beer I made.
     
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