ChasidicCalvinist
Well-Known Member
Somewhere I saw a recipe similar to this, not gluten free of course. In the original recipe they used store bought liqueur but I'm a fan of making your own. Not being able to have tasted it I don't know how it turned out but this is what I have developed. I'm not sure when I'll brew this, definitely in 2013 but since it is on my mind now I thought I'd share it. I'm open to yeast suggestions. Nottingham?
I'm going with Buckwheat because in my experience with it before it definitely has a nuttiness factor.
5 Gallon Batch
5lbs medium toasted Buckwheat, crushed and steeped for 40 minutes.
Bring to boil and add:
2.6lbs Sorghum Extract
2.6lbs Brown Rice Syrup
1 oz Fuggle hops
6 oz maltodextrine
At 15 minutes add .75 oz East Kent Goldings
At 5 minnutes add .25 oz East Kent Goldings
At zero add 8oz brown sugar
At zero add 1lb Buckwheat honey
When in primary and cooled appropriately pitch Ale Yeast
Bottle with 2 cups of homemade hazelnut liqueur and .4 oz corn sugar
1 week before brewing beer make hazelnut liqueur.
Hazelnut Liqueur recipe:
• 1/2 pound raw hazelnuts with skin, roughly chopped (about 2 cups)
• 1 cup vodka
• 1/2 cup brandy
• 1/4 cup sugar
• 1/4 cup water
• 1 vanilla bean, split
Combine chopped hazelnuts, vodka, and brandy in a sealable jar. Shake and let steep at room temperature for 2 weeks.
Combine sugar and water in a small saucepan and heat until sugar is dissolved. Let cool, then add to the hazelnut mixture. Shake and let steep for 3 days, then add the vanilla bean and let steep for additional 3 to 5 days.
Strain through sieve and then again through cheesecloth or coffee filter. Yield: 2 cups.
I'm going with Buckwheat because in my experience with it before it definitely has a nuttiness factor.
5 Gallon Batch
5lbs medium toasted Buckwheat, crushed and steeped for 40 minutes.
Bring to boil and add:
2.6lbs Sorghum Extract
2.6lbs Brown Rice Syrup
1 oz Fuggle hops
6 oz maltodextrine
At 15 minutes add .75 oz East Kent Goldings
At 5 minnutes add .25 oz East Kent Goldings
At zero add 8oz brown sugar
At zero add 1lb Buckwheat honey
When in primary and cooled appropriately pitch Ale Yeast
Bottle with 2 cups of homemade hazelnut liqueur and .4 oz corn sugar
1 week before brewing beer make hazelnut liqueur.
Hazelnut Liqueur recipe:
• 1/2 pound raw hazelnuts with skin, roughly chopped (about 2 cups)
• 1 cup vodka
• 1/2 cup brandy
• 1/4 cup sugar
• 1/4 cup water
• 1 vanilla bean, split
Combine chopped hazelnuts, vodka, and brandy in a sealable jar. Shake and let steep at room temperature for 2 weeks.
Combine sugar and water in a small saucepan and heat until sugar is dissolved. Let cool, then add to the hazelnut mixture. Shake and let steep for 3 days, then add the vanilla bean and let steep for additional 3 to 5 days.
Strain through sieve and then again through cheesecloth or coffee filter. Yield: 2 cups.