Hey! Getting ready to brew an all grain brown ale with hazelnuts and coffee... I understand adding hazelnuts to mash and boil is dangerous and don't want to use extract so was wondering of a nice good quality hazelnut coffee or if I could roast some hzlnuts and add them to a cold pressed coffee and let that go for a couple days and pitch right before bottling. Do I add the nuts to a french press with the coffee? Will this work? I want a hazlnut frwd with coffee following... any ideas tips.... thanks so much!
`well... from 5 brewers have told me it dosnt add much flavor and just increases oils and kills the head. This is my first attempt at brewing with hazelnuts so im not expierienced but if you are please advise me im down for any input here I could just do it but don't wanna screw my batch up thanks bro
I don't have a fricken clue. I just have an aversion to using extracts and hazelnut coffee is just flavored with extract right? But it is being done, was my point. I'm sure people will chime in but if it were me, I'd roast as you mentioned and mash em right along with the base grain. Compensate for possible head retention issues through the use of carafoam or flaked barley. And, fine the beer in secondary to remove any oils that might have been extracted.
Hazelnut coffee tastes terrible and I can't imagine using it as an additive would make things any better. Never tried this, but maybe research roasting the nuts, chopping finely after they cool and doing a vodka extract to add to the beer in secondary. Anybody tried something like this?
Check this out. Sam Calagione using pine nuts. Only leaves the question of what the hell are they soaking in??? Three question marks. I really want to know. About the +/- 1 minute mark.
Yeah go guys are right I myslef don't like hazlenut coffee and also don't have a frikin clue what to do I was orig gonna mash (5 gal batch) with 1 lb and boil with. 25 Im not being a dick just want some input on what the best method is not going the extrct route
How about hazlenut flour? You can buy it from Bob's Red Mill; its pre-ground and could be thrown in the mash. Many types of filters used for sterile filtration are hydrophobic and would at least absorb a good chunk of the fat that made it through the boiling process. You could also try fat washing the hazlenuts in something hydrophobic like vodka as described in the link above (Disclaimer: Not sure how much hazlenut flavor would be extracted in the fat).
Vodka isn't exactly 'hydrophobic', being about half water or more. Neither is alcohol for that matter; totally miscible with water. However, the magic thing about alcohol is that it can dissolve many fatty or oily substances and transfer some of their essence to a (mostly) water based solution. Not remotely efficient, but without alcohol or a similar solvent it wouldn't happen at all.
Was using the term relatively, as the hydrophobic interaction isn't an all or none term (the preference of a non-polar atoms for non-aqueous environments) and its not like we can use aliphatic solvents such as cyclohexane or pentane for fat washing in food/drink related applications...
Understood, and I think we are on the same page. As a side note, you might be shocked at how often n-hexane is used in food processing. We are told it all evaporates and there is no problem. Even if you believe that, a totally nonpolar solvent like hexane might extract undesirables which remain in the final product. Just a thought to brighten your next meal...
Yes, I have always quipped that 'organic' is a scary term to a chemist, but we are buying more and more organic food in our household when it's remotely affordable. At least solvent usage seems to be on the way out, as supercritical CO2 extraction is proving more economical with newer technology, but who knows what else is going on in the food factories...
