Author Topic: Roasted hazelnut  (Read 882 times)

Offline juggabrew303

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Roasted hazelnut
« on: October 31, 2016, 10:12:34 PM »
I'm planning to roast 1# of hazelnuts and add this to a porter.  My first thought was to just add these crushed in the mash, or maybe after primary.  Any thoughts on when is best to add the hazelnuts? I'm not interested in using extract. 

Also, there's one vanilla bean going in after primary and 2oz coffee at kegging.


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Offline Stevie

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Re: Roasted hazelnut
« Reply #1 on: October 31, 2016, 10:21:09 PM »
My first attempt would be mash. This is how one brewery I know is adding pecans, also mentioned in this BYO article.

https://byo.com/hops/item/2530-brewing-gone-nuts

Offline JJeffers09

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Re: Roasted hazelnut
« Reply #2 on: November 01, 2016, 12:00:05 AM »
That article said adding oil to the boil instead of aeration, I had to stop after that, although I +1 to mashing with the roasted nuts

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Offline denny

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Re: Roasted hazelnut
« Reply #3 on: November 01, 2016, 05:10:08 PM »
I really recommend doing what Rogue does and use hazelnut extract.
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Offline skyler

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Re: Roasted hazelnut
« Reply #4 on: November 02, 2016, 04:09:41 PM »
How are you adding the coffee? 2 oz of regular brewed coffee will add little to the keg. 2 oz of espresso could be a minor, subtle coffee-like note, but even then, I would probably add 8 or more oz. Adding 2 oz of grounds or whole beans makes some sense (assuming you take it out after a day or two to avoid over-extraction), but my experience would tell me your best bet would be adding filtered, concentrated cold brewed coffee to the keg - it is much more stable than hot-brewed coffee. I use a 2-cup french press and add double the amount of coffee I would use for regular coffee. then add room temperature water and give it 12 hours. Then I press the coffee and pour it through a coffee filter before adding it to the keg. I tell myself the acidity of the coffee protects against infection, but I'm not really sure.

Offline juggabrew303

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Re: Roasted hazelnut
« Reply #5 on: November 07, 2016, 04:13:08 AM »
I really recommend doing what Rogue does and use hazelnut extract.
I would other than the fact I have hazelnuts in my fridge that I want to use.  My thought is to have all three of these ingredients not over power one another.  Kinda like your BVIP


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Offline juggabrew303

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Re: Roasted hazelnut
« Reply #6 on: November 07, 2016, 04:18:17 AM »
How are you adding the coffee? 2 oz of regular brewed coffee will add little to the keg. 2 oz of espresso could be a minor, subtle coffee-like note, but even then, I would probably add 8 or more oz. Adding 2 oz of grounds or whole beans makes some sense (assuming you take it out after a day or two to avoid over-extraction), but my experience would tell me your best bet would be adding filtered, concentrated cold brewed coffee to the keg - it is much more stable than hot-brewed coffee. I use a 2-cup french press and add double the amount of coffee I would use for regular coffee. then add room temperature water and give it 12 hours. Then I press the coffee and pour it through a coffee filter before adding it to the keg. I tell myself the acidity of the coffee protects against infection, but I'm not really sure.
I have a French press I will be cold steaping for 24 hrs.  Coffee isn't the main focus, would like it to compliment the hazelnut and vanilla.  Maybe I could do 4oz instead