Adjuncting with hazelnut/pecan?

And jerk off while looking at an unopened four pack of Prairie Deconstructed Bomb!?

 

I would save these for the bachelors party. Where did you get a rye barrel.

 

Well damn.That's a fine idea.

 

I think you need at least three types of pepper or it gets a little boring.

 

Personal experience???

Well, with almonds, vanilla beans, coconuts and peppers, ,,,,,,

I've used 2 oz of almonds with good results crushed then toasted in the oven at 300F for 30 minutes.
Coconut up to 1 lb of toasted coconut, but these days I prefer no more than 8 oz, over 8 oz seems to be a head killer and can almost dampen other flavors.

Vanilla I've posted above.

Habanyero peppers 2 lanced the last 10 minutes of the boil for a little smokey heat, then discarded.

Of course you want to make what's good for your tastes and with several similar batches under your belt, I assume, you will do fine.

Good luck and let us know how it turns out.

 

There's no purist vitriol or unabashed douchebaggery in the responses, except that which you already brought with you. "Adjuncting" anyone? You came here and posted no recipe or technique, simply a laundry list of additives that you were planning on using and wanted people to help you add more. If you had spent more time here you'd realize that this forum helps people learn how to make better beer and is not just for selfish inquiries that shed no light on the process that people take to get to their end product.

 

I commend your adjunctioning. I would never put 50$ of vanilla in 5 gallons I think if anything that coulld be detriimental. Other than that it sounds really interesting. I think it’s safe to say that it’s the most desertlike recipe for beer I’ve ever seen.
Seriously though how many vanilla beans go into a wedding cake?

 

I have to admit, my first thought was along the lines of EMJ's first post.

That said, if you held a gun to my head and made me brew something like this as a (literal) dessert beer for a mixed group of people, the biggest things that I'd change would be to drop the peppers and maybe the cinnamon. If it's big and sweet and dominated by vanilla / coconut / maple / hazelnut then you might not win awards for balance and subtlety but you will end up with something that you could sip like a sweet liqueur, or at least pour over ice cream. Whereas chilli-heat and cinnamon-spiceiness are things that can get you properly into get-this-away-from-my-face territory.

Also, if you want to get some nut flavour involved and you've abandoned any pretence at subtlety way back down the line, had you considered just bunging in a load of some random nut liqueur like Frangelico or Amaretto?

 

You're not even the least bit curious to find out how it tastes in the end?

 

If it turns out too loud for the less adventurous in the group, give ‘em a shot glass of your brew and a thinner beer for making boilermakers.....that might also be well received just before things wind down when folks tend to get more ‘adventurous’.

 

Hope you have a better weekend Jesus.

 

If it were me I would make an individual tincture of all of the ingredients (put each in a separate mason jar and cover with vodka or some of that rye) and then after a few weeks pour some small samples of the beer and then add drops of each extra ingredient and figure out which combination of ingredients gives you the flavor you are looking for. Then you can add the tinctures to the barrel. This will give you a higher likelihood of getting a beer you will be happy with. I did that with a mole sweet stout and was very happy with the process. And it was fun trying the various flavor combinations. If you've ever had a beer with too much cinnamon (or coffee or anything else) you'll be glad you went this way. Trust me.

 

I guess my issue with this is I have had all of these adjuncts/additives in various stouts thru the years and most of these (pecan, coconut, hazelnut) are usually the driver of the beer with pepper, vanilla, cinnamon used to add some personality. I guess I just look at this as what flavor are you trying to get out of this beer, especially with having it in Rye, which is going to drive some of the flavor and mute the others. Pecan is very hard to get across in beer (and expensive to boot) and it is going to be striving to find a place to stand out with those other ingredients. I just had a stout over in England what was an RIS and it had Lactose, Muscovado, Sucrose, Cacao Nibs, Cacao Husks, Vanilla, Vanilla Extract, French Oak added as Adjuncts. All of those ingredients went to make that beer have an accentuated chocolate cookie feel. It was unbelievable, one of the best stouts I have ever had. I don't mind the so called pastry stouts when they have a goal in mind, i.e. wanting you to think of a particular thing when you drink the beer. Also I would have to ask myself, would i ever bake a pastry out of all those ingredients you listed?

And seriously don't take it personal, you are getting advice here on what you asked for, and some are just trying to wrap their heads around what this beer is going to be like.

 

I think it needs a few pounds of cacao nibs to give it a Mexican chocolate cake vibe

 

This thread reminded me of this:

OP, I know there can be a temptation to try to cram as much flavor in a beer as humanly possible, but I would heed others’ advice to tone it down. I absolutely think there is a place for sweet, dessert beers, but adding so many flavorings is MUCH more likely to result in a muddled mess than a delicious beer.
Think about when you were a kid and made ‘meals’ - you’d treat the whole kitchen like a cold stone add-ons section; making pancakes with 5 different fruits and nuts and chocolate chips etc. How’d that turn out? Michelin Star material?
Compare that to some of the best cuisine the world has to offer. Simple, subtle ingredients of high quality. Look at something like sushi. 3, maybe 4 ingredients and subtle flavors = world class eats.

Beer is no different. Less is more. You don’t have to be a professional brewer to make delicious, balanced beer.

As for the original question, I’d agree that extracts are always a good bet. Also, a technique that used to be utilized, but seems to have disappeared lately is ‘fat washing’. A way of making your own (very fresh) extracts. Basically prepare your fatty flavoring e.g. roasting and chopping the nuts, and soak in neutral grain spirit (everclear) for a few weeks in a mason jar to soak up the flavor. Separate the nuts from the liquid and trash them. Then put a straw in the jar, and put in the freezer overnight. The next day, a layer of fat will have frozen on the top. Remove the straw and decant the fat-free extract from the hole. Repeat a couple of times and you’ll have a relatively fat-free high quality extract.

 

This should be a question you have to answer to access this forum.
@Todd

 

Not really sure on that, when we have so many breweries lumping non fermentables under Adjuncts. Google will usually point you to the proper definition in regards to beer, but when breweries are starting to blur that line, it starts becoming muddled up.

 

Exactly, garbage in garbage out, right? No more garbage!

 

I agree with everyone on the less is more idea for sure but if everyone stayed in those boundaries we probably wouldn’t have many of the cool beer styles we have today. So I’m all for experimentation. Part of what makes home brewing cool is that there isn’t much to lose if you get weird with it. And you just might make something amazing. Also with the food analogy there are many super complex Indian flavors that come from using a rediculous array of spices. I don’t personally like “adjuncting” with too many things in the same batch but I’m sure there are many brilliant combinations to be discovered