Adjuncting with hazelnut/pecan?

What in the literal fuck is going on here?

I just don't know where to start. Throwing everything in the pantry in what's probably an already solid BA imperial stout or using the made up word "adjuncting".

I hate craft beer.

 

Adjuncting is a very special form of ingredienting.

 

So . . . after being a dick just there, I thought I might provide some help, even though I can't imagine making this beer myself.

If you want nut flavor in a beer like this, you're not going to get much, if any, from nut flour/powder. I'd go with something like organic extract.



That said, for the love of all things holy, just pick one or two flavorings and go with them. Instead of using a half-dozen in one batch, you could also split your batch into smaller, maybe 1 gallon, batches and dose them each with different flavorings. You could even blend those after packaging to see if the flavorings work well together.

Lastly, and probably most importantly, if you want to be a brewer, learn what the word adjunct means.

 

Jesus is having a bad day and since its Jesus, we will forgive him,,,,,, and his extract

Can't help on sourcing but I'd roast the pecans myself, grind them then add for a week.

Vanilla,, I would avoid a boatload. Get some beans scrape,m out and add . Start with 1 per 5. Gallons wait a week and taste.

Feel better Jesus.

 

He must first learn to forgive himself.


OP, seems like you’re running the risk of really muddling up a batch with all those named and unnamed stuffings. If it doesn't pan out and ends up being really crummy, your 5 months of anticipation and patiently waiting will perhaps be for naught other than to think “Alrighty then....I won’t do THAT again”.

I’m with EMJ on divvying into smallerish ‘test’ batches, each with different additionings to see how they work with your beer. You might find one or more to be awesome, and others not so much. The awesomer small batches will give clues to what it is you really like, and amounts to add.
Then blend.....or not.

 

I'd like to know what the other things are.

 

Jesus. SMH. Good luck with this beer being anything approaching drinkable.

 

There's a commercial beer I like that has an obvious toasted pecan note. I found a clone recipe for a 5-gallon batch that the author claims to be very close.
It calls for adding to the primary, which has passed for you. I've not brewed it....just putting it out there for evaluation of the pecan process.

Roast 12 oz. pecans @ 275° for 30 minutes, turning occasionally to get an even toast.
To sanitize the pecans it suggests simmering the pecans in water or vodka but 1) didn't say how long (I'd guess at least 10 minutes), and 2) didn't say to simmer before or after soaking. It was also not stated whether the simmering liquid was added or dumped.
Seems 30 minutes @ 275° would be enough to sanitize.


Special occasion and presumably many people....is there a backup plan if it misses your mark?

 

Seems doable, if you look at all the pastry stouts that are coming out these days. Other Half has put out stouts in the past 6-12 months using nearly all the ingredients OP mentioned, at least. Also depends on one's definition of drinkable.

 

I'm with @EvenMoreJesus on this one, and I totally agree with the extract - Amoretti makes several good items - but if you're going to do it with real nuts use Pecans as they're more noticeable, have less oil which will kill the head, and appear sweeter even if they're not. Follow @GormBrewhouse on that.

 

When I do a wedding beer, I make sure it's a recipe I've brewed at least twice, preferably three times, before. IMO it's not the time to experiment. But that's only my opinion.

 

As to the question at hand, the extract @EvenMoreJesus posted or the whole/cracked nuts method referred to by @riptorn and @GormBrewhouse posted seem to me to be the best routes. Any powder at this point might make a whole lotta gunk that could make your life difficult during transfers. Extract seems like the top option as you could even add more to the keg in the event you don't add enough to get to your liking, but that's coming from someone who has never added any sort of nut material to a beer.

 

Meant to mention...aside from any grammar lessons, adjuncts are sources (other than malts) of fermentable sugars. Most of the ingredients discussed here aren't adjuncts.

 

IF you manage to pull this off, it sounds like a great beer. However, since this is a beer for a Very Special Occasion, I think I would prefer to have something I know will be great, and would have a mass appeal for folks there that aren't Beer Geeks. Does your Uncle Paul like over-the-top everything-under-the-sun stouts? Maybe just have an awesome rye-barrel-aged imperial stout.

 

Let's take inventory of what we have here. Assuming that it's a 5 gallon batch of imperial stout.

Bourbon barrel
10 vanilla beans
3 pounds of toasted organic coconut
3 oz. of Saigon cinnamon
some dehydrated powdered Carolina Reaper peppers
single origin coffee that I aged in the rye barrel
maple syrup added just before kegging/bottling
hazelnuts and/pecans

The amount of vanilla alone is going to make it smell and taste like a Yankee Candle. I can't imagine what adding that much coconut and cinnamon will do in addition. Even without knowing the amounts of the last four ingredients, at the best they are just going to be icing on the grossest cake ever.

 

Damn it. You're right. Now I hate craft beer too. Gonna go drink a Coors alone in the dark.